This Pinoy Flat Buchi is a chewy and sweet Filipino snack made with glutinous rice flour and filled with creamy sweet mung beans. I love making this whenever I crave something nostalgic and comforting — it reminds me of classic merienda afternoons back home. The flat shape gives it a fun twist from the traditional round buchi while keeping the same chewy and delightful texture.
Why You’ll Love This Recipe
I love this recipe because it’s simple, satisfying, and perfectly sweet without being overwhelming. The mung bean filling gives it a soft, creamy center, while the glutinous rice dough fries up to a beautiful golden crisp. I also enjoy how it stays chewy even after cooling down a bit, making it perfect for sharing with family or serving at parties.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
• 1 cup mashed mung beans (monggo)
• ½ cup water
• ½ cup sugar
• 3 cups glutinous rice flour
• 1 cup rice flour
• A pinch of salt (optional)
• Oil for frying (about 3 cups or enough for deep frying)
Directions
To make the filling, I combine the mashed mung beans, ½ cup water, and ½ cup sugar in a saucepan. I cook it over low heat while stirring until it thickens into a paste. Once done, I let it cool and divide it into small portions for filling.
In a large bowl, I mix the glutinous rice flour, rice flour, and a pinch of salt. I gradually add water while mixing until a soft, pliable dough forms. I knead it for a few minutes until smooth and then let it rest for about 15 minutes.
I divide the dough into small portions (about the size of a golf ball). I flatten each piece into a disc, place a spoonful of mung bean filling in the center, then wrap and flatten it again to make the signature “flat” shape.
In a pan, I heat oil over medium heat. Once hot, I gently drop in a few pieces at a time and fry until they turn golden brown. I make sure not to overcrowd the pan.
After frying, I drain the buchi on paper towels to remove excess oil.
I serve them warm and enjoy the chewy texture with the sweet, creamy filling inside.
Servings And Timing
This recipe makes about 12 to 16 pieces of flat buchi.
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Variations
I sometimes add a bit of sesame seeds on the outside before frying for extra crunch and nutty flavor. When I’m feeling creative, I substitute the mung bean filling with ube halaya, sweet potato, or red bean paste. Each version gives a unique and delicious twist to the traditional buchi.
Storage/Reheating
I store any leftovers in an airtight container once they’re completely cooled. They can last up to 2 days at room temperature or 4 days in the refrigerator. When reheating, I use a toaster oven or skillet to make them warm and slightly crispy again. I avoid microwaving them since it makes the dough too soft and sticky.
FAQs
How do I make the mung bean filling smoother?
I cook the mung beans until very soft and mash them thoroughly, or I use a blender to make them smoother before mixing with sugar and water.
Can I make the dough ahead of time?
Yes, I can make the dough a few hours ahead. I wrap it tightly in plastic and store it in the refrigerator to prevent it from drying out. I just let it sit at room temperature before shaping.
What kind of oil works best for frying?
I prefer using vegetable or canola oil because they have a neutral flavor and a high smoke point, which makes frying easier and prevents burning.
Can I bake these instead of frying?
Yes, I can bake them at 375°F (190°C) for about 20–25 minutes, flipping halfway through. The texture won’t be as crispy as fried ones, but they’ll still taste great.
Why is my dough cracking when wrapping the filling?
If the dough cracks, it means it’s too dry. I add a small amount of warm water and knead again until it becomes smooth and pliable.
Conclusion
I really enjoy making Pinoy Flat Buchi because it brings warmth and sweetness to my kitchen. The chewy texture and flavorful mung bean filling make it one of my favorite Filipino snacks to prepare for family gatherings or casual afternoons. It’s simple, delicious, and always reminds me of home.
This Cool Whip Pineapple Fluff is a light, creamy, and refreshing dessert made with whipped topping, instant vanilla pudding, mini marshmallows, and sweet pineapple. It’s quick to prepare, fluffy in texture, and perfect for potlucks, picnics, or an easy make-ahead treat.
Ingredients
1 (8-ounce) tub whipped topping (thawed)
1 (3.4-ounce) package instant vanilla pudding mix
1 cup mini marshmallows
1 (20-ounce) can crushed pineapple, drained (optional but recommended)
Instructions
In a large mixing bowl, add the thawed whipped topping.
Sprinkle in the instant vanilla pudding mix and stir until evenly incorporated.
Fold in the mini marshmallows and drained crushed pineapple until well combined.
Cover the bowl and refrigerate for at least 30 minutes, or until chilled and set.
Serve cold and enjoy!
Notes
Add shredded coconut or chopped nuts for extra flavor and texture.
Swap vanilla pudding for coconut or banana cream for a fun variation.
Use sugar-free pudding mix and light whipped topping for a lower-calorie version.
Store leftovers in the refrigerator for up to 3 days.
Do not freeze, as the texture may separate after thawing.
