To prepare “buchi” dough, dissolve sugar in water, set aside.
Combine together the flours then add the sugar-water solution. Mix flour and knead lightly to form a dough. Cover dough for 10-15 minutes then shape into small balls weighing approximately 25 grams each.
Lightly flatten each ball of dough in your palm and place the prepared filling at the center of dough then completely pinch and seal the dough to enclose the filling and roll again in your palm until the ball of dough become smooth and has no cracks in it. Set aside.
To prepare the sesame coating, beat together egg white and water in a small clean bowl. Dip the stuffed dough into the egg white-water mixture and roll in sesame seeds. Deep fry “buchi” in batches in hot oil for 6-8 minutes in medium to low heat until golden brown.