Buchi Ingredients

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1 cup rice, uncooked 1/2 cup mongo sugar water oil, for deep frying

Cooking Procedures : 1. Soak rice overnight in water, then grind. Wrap in cheesecloth and hang to drip. On the other hand, boil mongo and mash. 2. Dissolve 1/3 cup sugar in 1/8 cupwater, then add mixture to mashed mongo. Cook over medium heat until dry. Allow to cool, then shape into small balls. Set aside. 3. Dissolve 2 tbsp. sugar in 2 tbsp. water. Add to dry ground rice. Mash and form into small balls. 4. Flatten each ball of rice dough, and spread out thinly. Place ball of mongo on top of rice dough, then carefully wrap to form into a shape of ball. 5. Fry in deep medium-high oil until golden brown.

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