Butsi - Filipino Sesame Balls

Ingredients

• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 1 cup (200g) mung beans 1 cup (200g) mung beans
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (160g) sesame seeds 1 cup (160g) sesame seeds
• Vegetable oil, for frying Vegetable oil, for frying
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 3g
• Fiber: 1g
• Salt: 0.01g

Preparation

1. 1.
   Rinse the mung beans thoroughly and soak them in water overnight. Drain the beans and cook them in a pot of water until soft. Mash the cooked beans and set aside.
2. 2.
   In a mixing bowl, combine the glutinous rice flour and water. Mix until a smooth dough forms. If the dough is too dry, add a little more water. If it's too sticky, add more flour.
3. 3.
   Divide the dough into small portions and flatten each portion with your hands. Place a teaspoon of the sweetened mung bean paste in the center of each flattened dough.
4. 4.
   Gather the edges of the dough and seal the filling, shaping it into a ball. Roll the ball in sesame seeds, ensuring it is evenly coated.
5. 5.
   Heat vegetable oil in a deep pan or pot over medium heat. Fry the Butsi balls in batches until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel.
6. 6.
   Serve the Butsi balls warm and enjoy their delightful combination of textures and flavors.

Treat your ingredients with care...

• Mung beans — Make sure to soak the mung beans overnight to ensure they cook evenly and become soft enough to mash easily.
• Glutinous rice flour — Use glutinous rice flour specifically made for making desserts to achieve the desired texture of the dough.
• Sesame seeds — Toast the sesame seeds lightly in a dry pan before rolling the Butsi balls in them. This will enhance their flavor and aroma.

Tips & Tricks

• To prevent the dough from sticking to your hands, lightly wet your palms with water before shaping the Butsi balls.
• If you prefer a sweeter filling, you can increase the amount of sugar in the mung bean paste.
• For an extra flavor boost, you can add a pinch of salt to the mung bean paste.
• Serve the Butsi balls immediately after frying to enjoy their crispy texture to the fullest.
• Leftover Butsi balls can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Butsi balls warm as a delightful snack or dessert. They pair well with a cup of hot tea or coffee.

Presentation advice

Arrange the Butsi balls on a serving platter, garnish with a sprinkle of powdered sugar, and serve with a side of sweet chili sauce for dipping.