14/07/2025
Ingredients:
- 3 cups Glutinous rice flour (for the dough)
-2 ½ cup Sweet potato (kamote), cooked and mashed
-1½ cup warm water
- Cheese, diced (for the filling)
- Sesame seeds (for coating)
- Cooking oil (for pan-frying)
Instructions:
1. Prepare the Dough: Combine glutinous rice flour and mashed kamote with water to form a pliable dough.
2. Prepare the Filling: cut cheese into small cubes
3. Assemble the Butchi: Take a small portion of the glutinous rice flour dough, flatten it, and place cheese filling in the center. Carefully seal the dough around the filling, forming a ball.
4. Coat with Sesame Seeds: Dip in the edible glue ( water & glutinous flour mixture) and roll each butchi ball generously in sesame seeds, ensuring an even coating.
5. Pan-Fry: Heat cooking oil in a pan over medium heat. Carefully place the butchi balls in the hot oil and pan-fry until golden brown and crispy on all sides.
6. Serve: Remove the butchi from the pan and drain any excess oil. Serve warm and enjoy the delightful contrast of crispy exterior, soft and chewy interior, and the perfect blend of sweet dough and salty cheese.
