malagkit or glutinous rice
(or galapong)
sweet potatoes boiled, peeled and mashed



Step 1

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.

Step 2

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.

Step 3

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.

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