Buchi buchi is pronounced bu-tsi bu-tsi, with the short "u" sound. This is the fried version of Guam's pumpkin turnover. It's even better the next day!
If you are planning a holiday gathering or thinking of what to bring to the party, this is a great make-ahead dish. Make the filling on day 1, mix the dough and shape the buchi buchi on day 2, freeze for months ahead, fry it the day before then take it to the party the day of.
I have a tendancy to over stuff my buchi buchi. Thus, I've started moistening the edges of the dough to prevent the buchi buchi filling from seeping out while they are frying. To do this, put about 1/4 cup of water in a small bowl. Dip a small spoon in the bowl of water to wet the back of the spoon. Use the back of the spoon to apply a small coat of water along the entire inside perimeter of the dough -- after you have placed a mound of filling on the circle. You will have to dip the spoon a few times for each pastry, but by using a spoon, you refrain from getting your fingers wet as you continue to make the buchi buchi.
from a fan: "I used your recipe for buchi buchi and I was a rock star!!!"
from a fan: "The crust is really flaky and tastes good by itself."
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