Crispy Filipino Buchi Balls

Combine the liquid from 1 cup of water with mung beans in a cooking vessel and heat it up to a rolling boil; cook over a moderate flame for about 30 minutes, or until the beans are extremely soft. Use a spoon to thoroughly mash the beans, then add 1/2 cup of sugar and mix until it's well incorporated; set the mixture aside temporarily.

In a large mixing container, combine rice flour with 1/4 cup of water, 2 tablespoons of sugar, and a pinch of salt. Use your hands to mix the ingredients just enough to form a cohesive ball. Divide the dough into small portions and shape each one into a round ball. Flatten each dough ball slightly, then place 1 tablespoon of the mashed bean mixture in the center of the dough. Fold the dough over the bean mixture and pinch the edges together to seal it securely.

Heat a substantial amount of oil in a deep frying device or a large saucepan to 350 degrees Fahrenheit (175 degrees Celsius). Fry the dough balls in batches in the hot oil until they turn a golden color, taking about 5 to 10 minutes per batch. Remove the fried dough balls from the oil with a spoon and place them on paper towels to drain excess oil; serve hot immediately.