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Namiss Mo Na Ang Buchi Hali Na At Gawin Ang Ube Cheese Buchi Para Gawing Negosyo Ngayon

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You are in the read-only mode. Close
00:00.0
00:02.8
We will make Ube Buchi!
00:02.9
00:06.6
And yes, this has Ube Halaya and Cheese filling.
00:06.7
00:11.4
This is our sugar. We will dissolve this in water first.
00:11.5
00:21.7
We will just add a little water just to dissolve the sugar.
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00:23.2
There.
00:25.8
00:27.4
Let's just dissolve this.
00:29.1
00:33.9
When it's dissolved, we will already mix it in the glutinous rice flour.
00:34.9
00:46.1
So we have 4 cups of glutinous rice flour. It usually the same for palitaw and buchi.
00:46.2
00:50.6
If I have 4 cups of glutinous rice flour, I use 2 cups of water.
00:50.7
01:00.0
But then again, it also depends if the type of glutinous rice flour you bought easily absorbs liquid or not.
01:00.1
01:07.2
So the amount of water we will add depends on the type of glutinous rice that will be used.
01:07.3
01:12.5
So what we will do to not add that much is to add water gradually.
01:12.6
01:17.1
It's easier that way because it's harder to reduce than to add.
01:17.2
01:23.0
We will just add one cup of water.
01:27.2
01:32.6
Then let's add violet food color.
01:33.7
01:34.3
Ooops!
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01:36.9
And our Ube flavor.
01:42.0
01:43.2
So let's mix this.
01:48.7
01:53.5
Then let's add more water.
01:54.9
01:57.0
So you can just do half.
02:03.9
02:06.1
Let's add more.
02:08.1
02:11.6
Of course, it's better to use our hands when mixing
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02:15.8
because you will feel the texture more.
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02:20.8
You will also know the texture that you want better.
02:24.8
02:27.5
And this is our dough.
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02:29.9
This is its texture.
02:30.0
02:31.1
There.
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02:34.0
It's like this.
02:34.1
02:37.5
So what we will do now is to let our dough rest.
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02:42.7
Maybe for 5-10 minutes.
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02:52.5
You will know when it's okay if you can touch the mixture and feel it's good to go.
02:52.6
02:59.7
Because just like this, it's not dry and it's not too wet, but it's really moist.
02:59.8
03:04.4
If ever it's too wet, you can add more glutinous rice flour.
03:04.5
03:09.9
Just add a little and add it graduallty so that you will know and you can estimate if the texture is okay.
03:10.0
03:12.6
So now we will add our filling.
03:12.7
03:19.0
We will just get a small amount of dough. This is 1 tbsp.
03:19.1
03:23.7
If you want the exact measurement, you can always weigh it.
03:24.7
03:26.8
Actually, I have a weighing scale but it does not have battery.
03:27.2
03:27.8
So there.
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03:31.9
Let's form this in a ball.
03:34.0
03:35.3
Then let's flatten it.
03:39.2
03:49.5
Then let's add the filling. In adding the filling, do not add too much because you might have a hard time forming it into a ball.
03:49.6
03:52.5
Then let's add cheese. There.
03:52.6
03:59.9
So let's close this. In closing this, you can make it like little empanada.
04:00.7
04:05.9
And then let's form it into a ball until it becomes smooth.
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04:16.6
Of course, don't do it harshly and just form it in a circle lightly. Don't press it because it might flatten your ball.
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04:20.4
Then let's coat it with sesame seeds.
04:20.5
04:27.0
There. Just light press the sesame seeds in our buchi as well so that it will stick to it.
04:27.1
04:39.6
And if ever you feel like it's dry, you can smother it with a little water before adding the sesame seeds.
04:40.4
04:43.5
So that the sesame seeds will really stick to it.
04:45.8
04:52.1
When it get's deformed, you can just form it in a ball again. Don't worry the buchi is easy to talk to.
04:53.1
04:56.7
And these are all that we made so let's deep fry this now.
04:56.8
05:05.4
When the cooking oil is hot, let's now fry it. Make sure the it's not too hot, okay?
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05:12.2
That will cook the outer part of it, but it will still be raw inside.
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05:20.4
Make sure that the fire is just in a low or medium low heat as long as it's not to high. And you will notice it when your fire is too high.
05:20.5
05:30.5
And if ever you have placed it in low fire but you still like it's too hot, you can turn of the stove and continue cooking it.
05:30.6
05:37.5
Observe it first and just turn on the stove once you feel like the hotness of the oil is decreased.
05:37.6
05:42.5
Some stoves are like that, it's already in low fire but the fire is still high.
05:42.6
05:51.7
We'll cook this in 3-4mins. You will know that it's cooked because it will float on top already.
05:51.8
06:04.0
And then color of the sesame seeds will turn light golden. Don't overcook it and 4 minutes would be the maximum
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06:09.2
because if you overcook it, there's a possibility that the buchi will deflate.
06:09.3
06:17.9
You will also notice that the buchi will be bigger than the original size of it.
06:18.0
06:21.3
And of course, when cooking do not over crowd.
06:21.4
06:26.7
There, it's starting to float. You see, it's already floating and the sides are turning brown as well.
06:26.8
06:33.5
Let's turn the other side over to make it brown as well so that we're cooking it equally.
06:33.6
06:40.1
The color of our buchi is already good so let's remove it already.
06:40.2
06:41.7
Drain the excess oil.
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06:46.6
If you notice, it's already bigger. It expanded.
06:46.7
06:53.3
And here's our Ube Buchi with Ube halaya and cheese filling.
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06:58.6
But before we proceed with the Taste Test, for those who have not subscribe yet, please subscribe to our Youtube Channel,
06:58.7
07:04.3
click the notification bell, and please click 'All' so that you will be notified with all our uploads.
07:05.0
07:07.8
So here, let's taste it.
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07:13.6
This is our Ube Buchi with Ube Halaya and Cheese inside.
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07:15.3
Let's open it.
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07:18.3
It's no longer hot. This was still hot awhile ago.
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07:21.9
And yes, I tried it earlier when it's still hot. It's so delicious.
07:22.0
07:26.8
When it's still hot. Oh, here. It's like this when you open it.
07:26.9
07:36.7
The cheese did not melt anymore because it's no longer hot but when it's still hot, the cheese will realy melt.
07:38.4
07:40.3
The smell is so enticing.
07:41.2
07:43.3
Really! Let's taste it now.
07:48.5
08:00.4
It's crunchy outside and it's chewy. It's soft and chewy inside. It's so delicious
08:00.5
08:02.2
because it's not that sweet.
08:06.5
08:09.8
Hold on. It's a bit sticky because the rice is sticky.
08:10.7
08:11.8
It's so delicious, i'm enjoying it.
08:11.9
08:28.9
And it's not too sweet. Yes, it's sweet. The tolerance i have with sweets is really high already so I find the sweetness okay
08:29.0
08:31.5
because you will not easily get tired of it.
08:31.6
08:37.6
The Ube Halaya is also a very good combination for the cheese. Delicious!
08:44.8
08:47.5
It's so delicious! It's chewy.
08:48.4
08:54.3
It's very tasty.
08:55.4
08:56.9
I said a lot for the Buchi.
08:57.0
08:58.0
It's because it's very delicious.
08:58.1
09:09.8
I eat Buchi outside as well so I can compare it. I don't want a Buchi that's hard.
09:09.9
09:16.8
I want the the one where it's chewy when you bite it and you enjoy eating it.
09:18.5
09:19.1
This is it!
09:20.3
09:22.3
The filling is so noticeable, right?
09:23.4
09:32.0
If you really want the plain or classic Butchi, of course remove the food color and Ube flavor.
09:32.1
09:43.2
And for the filling, you can use the Mung bean. The Mung bean is actually the common and original filling for the Buchi.
09:43.3
09:54.8
However, if you want to be creative like this, you can use Ube Halaya, cheesse, others also use Nutella and Yema.
09:54.9
10:11.9
But in making those runny type of filling, you need to do the texture of the Ube Halaya where it's firm
10:12.0
10:19.3
because when the filling is runny you will have a hard time as wrapping it because it will come out of the Buchi.
10:20.5
10:29.4
By the way, when you seal the Buchi, make sure it's sealed properly and there should be no hole in it,
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10:32.8
because when you will fry it, it might come out. So be careful with that.
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10:42.5
That's why, if you see the filling and there's a hole when you roll it, cover it and seal it right away
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10:49.6
so that when you fry it, you can fry it nicely, it will not burst, and for your Buchi to be clean.
10:49.7
10:58.3
And if you want to make the Buchi more sweeter, you can add sugar in the Buchi dough itself.
10:58.4
11:06.7
So I hope you liked our recipe today because I really liked it because I missed Buchi. Bye!
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11:11.2
You can sell this for P8-P10.
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11:16.7
Again the selling price will depend on the cost of the ingredients in your location.
11:16.8
11:22.6
And for those who have not subscribed yet, please subscribe to our Youtube Channel, click the notification bell,
11:22.7
11:26.4
and please click 'All' for you to be notified with all our uploads.
11:27.8
11:33.4
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