A sweet and decadent peanut filling inside a chewy mochi ball!
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Boil peanuts in water until tender, adding more water if necessary.
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Add five-spice powder, sugar, and soy sauce. Mix and reduce into a thick syrup.
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In a bowl, combine glutinous rice flour and sugar together until well combined. Add water until a smooth dough forms. Form into small balls.
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Lightly coat hands with sesame oil. Flatten rice flour dough balls and place filling inside. Wrap the dough around filling with even thickness and form into balls.
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Lightly dampen each ball with water and roll in sesame seeds, lightly pressing the seeds onto the ball to make sure they stick.
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Heat oil over medium-low heat and fry the buchi for about 5 minutes, gently and constantly rotating them. Once they float, turn the heat to medium-high and continue frying until golden brown.
Ingredients
Directions
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Boil peanuts in water until tender, adding more water if necessary.
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Add five-spice powder, sugar, and soy sauce. Mix and reduce into a thick syrup.
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In a bowl, combine glutinous rice flour and sugar together until well combined. Add water until a smooth dough forms. Form into small balls.
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Lightly coat hands with sesame oil. Flatten rice flour dough balls and place filling inside. Wrap the dough around filling with even thickness and form into balls.
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Lightly dampen each ball with water and roll in sesame seeds, lightly pressing the seeds onto the ball to make sure they stick.
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Heat oil over medium-low heat and fry the buchi for about 5 minutes, gently and constantly rotating them. Once they float, turn the heat to medium-high and continue frying until golden brown.
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