malagkit or glutinous rice
sweet potatoes boiled, peeled and mashed
1.Wash the malagkit rice under running water, then soak in water for two hours. 2. In a saucepan, cooked mashed potatoes with sugar to taste. Set aside and allow to cool.
3. Grind soaked malagkit until it turns fine and sticky. Knead with your hands, then divide sticky dough into small portions. Take each portion and shape into a ball. Flatten on your palm. Scoop a spoonful of mashed potato filling onto a ball. Gather the edges of the dough and seal. Do the same for the rest of the sticky dough.
4. Heat cooking oil in a wok or deep fryer. Fry buchi balls until they turn golden brown. Remove buchi and transfer to a strainer to let excess oil drip. 5. Serve on a platter lined with banana leaves. 6. Best served after cooking.