Buchi ng Malabon / Baked Glutinous Rice with Mung Beans

Don’t you have a place where you want to go back over and over again?

Well, there’s this place. I have visited this place before but I want to go back and visit it again. I don’t know the real reason why I’m drawn to that place. I just am. I’m thinking that the reason maybe because I had such a really good experience there and I wanted to re-live it that’s why I want to back.

Is that weird? Ok. Maybe I’m getting weirder.

Or maybe, I didn’t get a chance to fully enjoy my experience because of limited time and resources…

Anyway, peanutbutter doesn’t want to go back. I know he’s probably thinking I’m insane for wanting to go somewhere I’ve already been to. Maybe, I have to do it alone. Maybe, I have to go back alone.

Or maybe I don’t have to go back. Not ever. Not in a million years. Or in another lifetime.

I may have to stick to going back to old recipes that has been lost for sometime.

Buchi is very much like Mochi. It is glutinous rice balls stuffed with red beans and then fried. I think this dish is one of the many versions of buchi or butsi. I grew up eating this Filipino delicacy but I don’t know what it’s really called. I also think that this is a version of the baked bilo-bilo in coconut cream sauce.

My mom said that this dish is Malabon’s version of buchi. Well, I can’t argue with that because there’s nobody to agree or disagree with her.

Well, what’s in a name anyway? That which we call a rose by any other name would still smell as sweet. The same with this dish. Whatever name we call it, it would still taste as delicious.


Buchi ng Malabon / Baked Glutinous Rice with Mung Beans


  • 500g glutinous rice flour/ ground glutinous rice
  • 500g green mung beans
  • 5 cups water
  • ½ cup white sugar + 5 tbsp white sugar
  • melted butter to grease the baking pan
  • 1 can condensed milk
  • 1½ cups thick coconut milk
  • 5 cups thin coconut milk {Or you can used canned coconut milk if fresh is not available}


  1. In a small pot, combine mung beans, 5 tbsp sugar and water.
  2. Boil until mung beans are cooked and water has evaporated.Set aside.
  3. In a wok, combine glutinous rice flour/ ground glutinous rice, thin coconut milk, half of the thick coconut milk, and sugar.
  4. Heat until it boils and simmer in low heat until it thickens.
  5. You have to continuously stir it and to prevent it from sticking to the wok and burning.
  6. Once thick, you can turn off heat.
  7. Grease baking pan with melted butter.
  8. Spread a thin layer of the glutinous rice-coconut milk mixture in the bottom of the baking pan.
  9. In a small bowl combine half of the thick coconut milk and condensed milk. Mix Well.
  10. Spread a thin layer on top of the glutinous rice-coconut milk mixture.
  11. Form mung beans balls and place it on top of the glutinous rice-coconut milk mixture.
  12. Spread a thicker layer of glutinous rice-coconut milk mixture on top of the mung beans balls to cover them.
  13. Again, put some coconut-milk-condensed-milk mixture on top.
  14. Bake in the oven at 260° for 20 minutes or until golden brown and a little chewy.
  15. Serve warm.

Did you make this recipe?

Share a photo and tag me @thepeachkitchen — I can't wait to see what you've made!

Never miss a recipe

Get updates on your inbox, 100% spam-free
You May Also Like

3 Responses

  1. i’m originally from malabon and your mom is right. the malabon buchi is baked in banana leaves…yummmmeh! i’ll have to try your recipe soon but will have to get the banana leaves. it adds a distinct malabon flavor. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook