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FERNA BUCHI DE LECHE
FILLING
| Ingredients |
Quantity |
| All Purpose Flour |
1 tbsp or 6grams |
| Cornstarch |
3 tbsps or 20 grams |
| Water |
½ cup or 125
grams |
| Egg yolk |
1/3 cup or 68 grams |
| Condensed milk |
1 can or 392 grams |
| FERNA BUTTINA BUTTER
SUBSTITUTE |
2 tbsps or 24 grams |
| FERNA PRIMERA LANGKA
FLAVOCOL |
1 ½ tsps or 5.02
grams |
COATING
| Ingredients |
Quantity |
| Malagkit rice flour |
4 cups or 472 grams |
| Water |
1 ½ cups or 375 grams |
| Cold water |
1 cup or 250 grams |
| Sesame seeds |
½ cup or 64 grams |
| Cooking oil |
3 cups |
PROCEDURE
1. In a sauce pan, combine flour, cornstarch
and water. Mix until completely dissolved. Add
egg yolks and condensed milk.
2. Cook over low heat until slightly thick.
Add FERNA BUTTINA BUTTER SUBSTITUTE & FERNA
PRIMERA LANGKA FLAVOCOL, continuously stir until
set. Set aside.
3. Pour over the ¾ cup water to malagkit
rice flour. Combine well using fingers and knead
until mixture becomes dough.
4. Shape dough into a long cylinder. Cut into
32 equal portions. Flatten using the palm of
your hands.
5. Put 1 tbsp of langka filling at the center.
Gather edges towards the center and seal very
well.
6. Place cold water in a small bowl. Quickly
dip in each buchi ball and roll on a sesame
seeds until well coated. Press sesame seeds
gently for adhesion.
7. Heat cooking oil in a deep frying pan. Deep
fry buchi balls until golden brown.
8. Drain on paper towels. Serve immediately.
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