Buchi de Leche or Jin Deui Recipe

Buchi de Leche or Jin Deui Recipe

A  fried Chinese pastry made from glutinous rice flour and commonly found in the Far East. The rice dough of the pastry is coated with sesame on the outside and is crisp and quite chewy. Inside of the pastry is a large hollow, caused by the expansion of the dough，which is partially filled with a filling usually consisting of lotus paste . Alternatively black bean paste, called dousha may be used, and less commonly red bean paste.

Buchi de Leche/ Jin Deui  Ingredients:

Filling :

1. 1/3 cup cornstarch
2. 1 tbsp. all-purpose flour
3. pinch salt
4. 100 g. langka(fresh or preserved), cut into cubes
5. 1 cup Evaporated Milk3
6.  pieces eggyolks,
7.  slightly beaten
8. 1/4 cup butter
9. 1/2 tsp. vanilla

Dough :

1. 1/2 k. galapong / glutinous rice flour
2. 1/2 cup sesame seeds
3. cooking oil

Cooking Instructions :

1. Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.
2. Knead galapong/ glutinous rice forming a cylinder and cut into 20 equal portions.
3. Flatten into patties and put about 1 tbsp. of chilled filling in the center.
4. Gather edges to the center, sealing well.
5. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.