Butse-butse or buchi-buchi a native kakanin made from mashed sweet potatoes, sugar, kalamansi and grated cassava. It is then formed in to balls with the sweet potato filling inside then fried until golden brown. This native delicacy is from central visayas region VII.
Boil kamote and mash. Add sugar and a little amount of water to moisten mixture.
Add calamansi juice and mix well. Set aside. To the grated cassava, add a little sugar and water and set aside.
Form kamote mixture and cassava mixture into balls. Insert kamote balls into cassava balls which will serve as the filling to the butse-butse and fry until brown. Roll in sugar and serve.
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