BUCHI

Milky Buchi

Custard filling:

• 2/3 cups sugar
• 1 cup evaporated milk
• 1/3cupcornstarch
• 3 pcs egg yolks, slightly beaten
• 1 tbsp all-purpose flour pinch of salt
• 1/4 cup butter
• 100 gms langka,cut into cubes
• 1/2 tsp vanilla

For the dough:

• 1/2 kilo galapong(
• cooking oil
• 1/2 cup sesame seeds

Procedure:

1. For the filling: Place first 5 ingredients in a saucepan.
2. Cook while stirring continuously over low fire until thick.
3. Remove from fire. Add milk, egg yolks, butter and vanilla.
4. Cook for another 2 minutes then let it cool.
5. Set aside in a chiller.
6. For the dough:Mold galapong into cylinder shape.
7. Cut into 20 equal parts Flatten.
8. Put 1 tbsp of chilled filling in the center.
9. Seal well. Roll in sesame seeds.
10. Then deep fry. Drain in paper towels and serve.

Buchi de Leche

Custard Filling:

• 2/3 cup sugar
• 1/3 cup cornstarch
• 1 tbsp. all-purpose flour
• pinch salt
• 100 g. langka(fresh or preserved), cut into cubes
• 1 cup Evaporated Milk
• 3 pieces eggyolks, slightly beaten
• 1/4 cup butter
• 1/2 tsp. vanilla

Dough:

• 1/2 k. galapong
• 1/2 cup sesame seeds
• cooking oil, for deep-frying

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 forming a cylinder and cut into 20 equal portions. Flatten into patties and put about 1 tbsp. of chilled filling in the center. Gather edges to the center, sealing well. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.