I had no idea this how it would feel like. I have omitted bits of pieces in a recipe before but this the first time it felt really dry. Bland. Still. Incomplete. Thus no feelings.
For some reason though Vincent loved it. Out of 12 pieces he ate 7. He kept coming back saying, “Achi, I want another ball.”
Here’s the recipe
1 cup galapong (ground glutinous rice)
2 tablespoons water
1/4 cup sugar for the galapong
1 1/2 cup mashed boiled kamote (sweet kamote)
Cooking oil for frying
What I omitted
1/2 cup black monggo beans
1/4 cup mongo broth
3/4 cup sugar for the monggo beans
1 egg white
1/2 cup sesame seeds
So here’s what I did
1. Mash the galapong with water and the 1/4 cup sugar. Add mashed kamote to the galapong and mix very well.
2. Form a 1″ diameter ball. Deep fry. Eat.
The monggo beans in the original recipe was boiled, mashed then cooked in sugar. It served as a filling for the buchi. The egg white acted as a glue for the sesame seeds.
In addition as far as I’m concerned it went pretty well. Since there was no left over and all. I promise next time I’ll follow the recipe to the letter.
Perhaps if there was a filling in each buchi the feelings would appear?
