Ingredients:

For filling:
½ cup Clara Ole Mango Jam
as needed slurry (cornstarch and water)

For buchi:
1 ½ cup glutinous rice flour
¼ cup water
½ cup Clara Ole Mango Jam
½ cup sesame seeds
as needed oil for deep frying

Procedure:
1. To make the filling, heat Clara Ole Mango Jam in a saucepan and thicken with slurry. Set aside.
2. Combine rice flour, water, and Clara Ole Mango Jam in a bowl, stirring with a wooden spoon until very well combined. The dough will not come together like bread dough, but will be crumbly.
3. Roll out the dough into a cylinder and cut into 12 portions
4. Take a portion of the dough and form it into a ball. Make an indentation in the middle with the back of a wooden spoon large enough for a teaspoon of filling. Take a teaspoonful of filling and enclose it in the dough, pressing gently to make sure none of the filling peeks through. Make sure there are no cracks in the dough.
5. Moisten the ball with a little bit of water then dip it into the sesame seeds and coat well.
6. Preheat the oil in a deep-fryer or wok to 350°F.
7. Deep-fry the balls, 2-3 at a time. Cook the balls until the dough is cooked through and sesame seeds are golden, about 3 minutes.
8. Drain on paper towels and serve warm.