Like many migrants adjusting to a new life overseas, food became a powerful connection to home. After relocating to Melbourne, Chef Ben Roquero found himself missing familiar snacks from the Philippines, the golden, sesame-coated rice balls often enjoyed as dessert or merienda called buchi. What started as a simple longing for a taste of home eventually grew into something bigger.
Key Points
- Buchi traces its roots to the Chinese dessert jian dui. It is a sweet glutinous rice pastry filled with red bean or mung bean paste, rolled in sesame seeds, and deep fried until it turns golden brown and crisp on the outside.
- Because of their round shape and golden appearance, sesame balls are often associated with prosperity, unity, and good fortune, and are commonly served during Lunar New Year celebrations.
- Growing up in Cavite in the Philippines, buchi was part of everyday life for Chef Ben and his wife. It was something shared during family gatherings, bought from local shops, or served during celebrations.
- What started as a longing for comfort food from home has grown into a business catering to Filipino and multicultural communities in Melbourne. Alongside the traditional red bean filling, Chef Ben introduced Filipino flavours like ube buchi, buchi-bumbong, and buchi-tikoy, which have gained popularity among customers from different cultures.
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