Butchi at Mani with Peanut Butter and Tablea Ice Cream

Name: Butchi at Mani with Peanut Butter and Tablea Ice Cream
Yield: 10
Ingredients: 500.0g Milk; 500.0g Water; 50.0g Sugar; 250.0g Carte D'Or Crystal Clear Unflavored Gulaman 1kg; 50.0g Cocoa powder, dark; 200.0g Tablea; 100.0g Lady's Choice Peanut Butter Creamy 1kg; 500.0g Glutinous Rice Flour; 285.0g Hot Water; 2.0g Salt; 0.0 Prepared Mochi Dough Balls; 0.0 Frozen Tablea Ice Cream Balls; 150.0g All Purpose Flour; 4.0pc Eggs, beaten; 100.0g Peanuts, finely chopped and sieved; 100.0g Pinipig, toasted; 0.0 Vegetable Oil, for frying, as needed; 0.0 Powdered Sugar, for dusting, as needed

Butchi at Mani with Peanut Butter and Tablea Ice Cream – - Recipe

This butchi at mani delivers crisp fried mochi filled with peanut butter and rich tablea ice cream for a playful Filipino dessert. Designed for advance freezing and fast frying, it offers clean portioning, strong texture contrast, and nostalgic appeal.

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Cook and Set the Chocolate Ice Cream Base

Milk 500.0 g
Water 500.0 g
Sugar 50.0 g
Carte D'Or Crystal Clear Unflavored Gulaman 1kg 250.0 g
Carte D'Or Crystal Clear Unflavored Gulaman 1kg
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Cocoa powder, dark 50.0 g
Tablea 200.0 g
Lady's Choice Peanut Butter Creamy 1kg 100.0 g
Lady's Choice Peanut Butter Creamy 1kg
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Prepare the Mochi Dough

Glutinous Rice Flour 500.0 g
Hot Water 285.0 g
Salt 2.0 g

Fill and Seal the Butchi

Prepared Mochi Dough Balls
Frozen Tablea Ice Cream Balls

Bread and Fry Until Golden

All Purpose Flour 150.0 g
Eggs, beaten 4.0 pc
Peanuts, finely chopped and sieved 100.0 g
Pinipig, toasted 100.0 g
Vegetable Oil, for frying, as needed

Dust and Serve the Butchi

Powdered Sugar, for dusting, as needed

Egg

Filipino

Chinese

Dessert

Created By:

Kenneth Cacho

Country Executive Chef

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Preparation

Cook and Set the Chocolate Ice Cream Base
- Combine milk, water, sugar, Carte d’Or Clear, cocoa powder, and tablea in a pot.
- Bring to a boil while stirring until fully dissolved.
- Emulsify using a stick blender or blender.
- Strain for a smooth base.
- Pour into a Rowzer container and freeze overnight.
- Process into ice cream, scoop into 25 g balls, and freeze again.
Prepare the Mochi Dough
- Combine glutinous rice flour, hot water, and salt in a bowl.
- Mix until a smooth dough forms.
- Allow dough to cool slightly.
- Portion into 25 g balls.
Fill and Seal the Butchi
- Flatten each dough ball thinly.
- Place a frozen ice cream ball at the center.
- Seal tightly into a smooth ball.
- Freeze again until firm.
Bread and Fry Until Golden
- Dredge frozen butchi in flour.
- Dip into beaten eggs.
- Coat with peanuts and pinipig.
- Deep fry at 190°C for about 30 seconds until golden.
- Drain well.
Dust and Serve the Butchi
- Lightly dust fried butchi with powdered sugar.
- Serve immediately while crisp.