Butsi, or buchi, is the Filipino adaptation of the Chinese pastry jian dui, introduced to the Philippines by Chinese immigrants. It consists of glutinous rice flour dough shaped into balls, traditionally filled with sweetened mung bean paste, and coated in sesame seeds before being deep-fried until golden brown.
In Filipino cuisine, butsi may also feature alternative fillings such as ube (purple yam) or red bean paste, reflecting local ingredient preferences. Butsi is commonly served as a snack or dessert, and it is widely available in Filipino bakeries, markets, and restaurants.