Din Tai Fung Black Lava Buchi

How to prepare your Black Lava Buchi:

    1. Thaw out Buchi for 1 hour at room temperature to reach a chilled temperature. 2. In a clean deep pan, pour your choice of cooking oil to around 1 inch high, or just enough for deep frying. Heat the oil over medium heat until the temperature reaches 140 C, for around 10-12 minutes. 3. Fry the Buchi until light golden brown in color, for around 5 minutes. If needed, fry in batches to avoid overcrowding the pan. 4. Transfer to a plate lined with tissue to absorb excess oil. 5. Transfer to a clean plate, serve hot, and eat immediately.