Kamote Buchi (Sweet Potato Buchi) or kamoteng butsi is one of the easiest merienda or snack that you can whip up in a few minutes. To make things much simpler, for this recipe, you will only need 3 ingredients, this includes items you most probably already have in your pantry.
In this post, you will learn more about the food, how to make them, and we will also share with you cooking tips on how to boil your kamote or sweet potato.
What is Kamote Buchi?
This Filipino food can be easily confused with other foods with similar names. As I did my research, I came across several spelling variations like butche, butchi, butse, and butsi. But you must not confuse this with butse-butse or bicho-bicho because even though the method of cooking is somewhat similar, the main ingredients used are different.
Kamote Buchi or Kamoteng Butsi is a Filipino version or adaptation of the more popular Chinese Buchi. Both uses glutinous rice flour but instead of using a mung bean filling, the local version uses kamote or sweet potato.
Traditionally, kamote buchi is made by forming a dough of glutinous or malagkit flour and filling it with sweetened mashed kamote. You may also see variations wherein they add red food color or annatto powder, resulting in an orange colored buchi. Unlike the Chinese version, this one is not coated with sesame seeds, maybe because it’s not easily available locally.
The recipe you will learn here is not the traditional version but the 3- ingredient or the quick and easy version. We won’t be spending time on making the dough or mixing up the filling, but instead, we will simply be mixing up all three ingredients at once, fry it, and there you have it, a ready to eat healthy snack!
Ingredients You’ll Need
To make the 3- Ingredient Kamote Buchi, you need, well, three ingredients 🙂
Kamote or sweet potato (2 pieces, medium size)
In case you’re confusing kamote with ube, here’s a quick guide to tell the difference: Kamote Vs Ube.
All-purpose flour (1/2 cup)
For this simple, beginner-friendly recipe, we will be using all-purpose flour instead of glutinous rice flour. Any brand will do.
Brown sugar (1/2 cup)
You can also use white sugar or washed sugar, in case you don’t have brown sugar at home.
Cooking Oil
You will also need some cooking oil to fry the buchi. I suggest you use vegetable oil or canola so the oil’s taste won’t be overpowering.
To make more pieces, simply increase the ingredients in this ratio. Filling up your pantry? Here’s a handy shopping guide:
Equipment You’ll Need
You will using a couple of basic kitchen tools and cookware to make kamote buchi.
- Kaldero (Cooking Pot)– A cooking pot will be used in boiling the sweet potatoes. The size will depend on the amount of sweet potatoes you’ll cooking plus enough water to cover them.
- Kawali (Cooking Pan)– You may use a kawali or any frying pan to make these. You will be pan-frying the food so it doesn’t have to be deep. If you have a non-stick pan, it’ll be easier to handle the food while cooking.
In need of kitchen tools and equipment? Read this before you buy:
How to Make Kamote Buchi?
First, we need to boil the kamote. Fill a deep pot with water (enough to cover the kamote) and bring to a boil. Add-in the kamote, no need to cut and peel. Boil the kamote until tender. Over high heat, this will take about 12-15 minutes. Allow to cool then peel the kamote. Next step would be to mash, you will need a masher or a fork to do this.
Mash the kamote in a mixing bowl then add-in the flour and sugar. Mix the ingredients thoroughly. Scoop out about 2 tablespoons of the mixture and using your hands (don’t forget to wash) shape them into 2-inch flat balls. Do this for the remaining of the mixture, you may refer to the picture below.
Heat up some oil in a frying pan, and once hot enough, fry the buchi in batches. Fry each side until golden brown. Remove from heat once done and transfer them to a serving plate. Allow to cool for a bit then enjoy!
Cooking Tips
- You can also cut and peel the kamote before boiling, this will make the boiling time shorter, and you will find it easier to mash.
- You may line the serving plate with paper towel to absorb excess oil.
How To Serve Kamote Buchi
Kamote buchi is a warm and heavy snack. I suggest you pair it with a cool refreshing drink like soda, iced tea, iced coffee, or a fruit juice.
How To Store and Reheat
In case you have leftover kamote buchi, it’s best to place in a clean covered container and refrigerate. This can last up to 3 days in your chiller. To reheat this, you can use a microwave oven, a conventional oven, or pan fry both size (without or with minimal oil).
Other Easy Snack Recipes
- Kamote Pancake (Sweet Potato Pancake) Recipe
- Milky Cheesy Shakoy (Bicho-Bicho) Recipe
- Easy Maruya (Banana Fritters) Recipe
For a quick reference about this recipe, see the recipe table below:
3-Ingredient Kamote Buchi (Kamoteng Butsi) Recipe
Equipment
- Cooking Pot
- Frying Pan
Ingredients
- 2 pcs Medium-Sized Kamote (Sweet Potato)
- 1/2 cup Brown Sugar
- 1/2 cup All-Purpose Flour
Instructions
- Boil the kamote until tender then allow to cool after.
- Remove the skin, place in a mixing bowl, then mash using masher or fork.
- Add-in the flour and sugar then mix well.
- Scoop about 2 tbsp of the mixture and shape into 2-inch flat balls or circles.
- Heat a small amount of oil in a pan then fry until golden brown.
- Remove from heat and transfer to a serving plate. Enjoy!
Notes
Nutrition
Thank you and I hope you find this article useful! It’ll mean a lot if you RATE THE RECIPE by clicking the stars and SHARE THIS TO YOUR FRIENDS! 🙂
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