"BUCHI"

Custard Filling:

• 1/3 cup cornstarch
• 1 tbsp. all-purpose flour
• pinch salt
• 100 g. langka(fresh or preserved), cut into cubes
• 1 cup Evaporated Milk

• 3 pieces eggyolks, slightly beaten
• 1/4 cup butter
• 1/2 tsp. vanilla

Dough:

• 1/2 k. galapong9malagkit rice)
  
• 1/2 cup sesame seeds
• cooking oil, for deep-frying

Buchi de Leche Cooking Instructions:

• Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.

• Knead galapong forming a cylinder and cut into 20 equal portions.
  

• Flatten into patties and put about 1 tbsp. of chilled filling in the center.
  

• Gather edges to the center, sealing well.
  

• Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.