Moche (food)

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Moche
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Alternative namesmoche, muchi, moche balls
Course Dessert or snack
Place of origin Philippines
Region or state Pampanga
Serving temperatureHot
Main ingredients Glutinous rice, coconut milk, mung bean paste/red bean paste/bukayo, sesame seeds
Similar dishes Mache, Buchi, Palitaw

Moche (also spelled mochi or muchi; Kapampangan : mutsi) are Pampangan glutinous rice balls with a bean paste filling. Made from galapong (ground-soaked glutinous rice) and filled with mung- or red bean paste, it is shaped into balls or ovals. Bukayo (caramelised grated coconut) may also be used. It is then boiled in water until it floats. It is then sprinkled with sesame seeds or crushed peanuts and served hot with a sauce made from sweetened coconut milk (gata). [1] [2]

Despite the similarity in name and ingredients, moche is not derived from the Japanese mochi or muchi . It is derived from buchi (or butsi), the Chinese-Filipino version of jian dui . Unlike Chinese buchi, the surface of moche is not browned. [3] This dessert is closely related to the Tagalog mache and Cebuano masi .

See also

Related Research Articles

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<i>Kuih</i> Southeast Asian snack or dessert foods

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<span class="mw-page-title-main">Tapai</span> Indonesian and Southeast Asian traditional fermented of rice

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Mochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape.

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Kalamay is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone; but is usually used as a sweetener for a number of Filipino desserts and beverages. It is related to the Chamorro dessert called Kalamai.

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Klepon or kelepon also known outside Java as onde-onde and Buah Melaka, is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditional kue in Indonesian cuisine.

Moche can refer to:

<span class="mw-page-title-main">Pichi-pichi</span> Filipino cassava dessert

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<span class="mw-page-title-main">Bua loi</span> Thai dessert

Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls, and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan, a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi is also traditionally eaten during the Dongzhi Festival in Thailand, which is a festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as ones that use food coloring instead of natural color, use soy milk instead of Coconut cream, add sliced pumpkin inside the rice balls, et cetera. There are other types of Bua loi from other countries such as China, Japan, Indonesia, Myanmar, Philippines, Southern Vietnam and Malaysia. 1 cup of Bua Loy has total calories of 295.5 kilocalories, protein of 10.4 grams, carbohydrate of 6.3 grams, and fat of 25 grams.

Mache or matse are glutinous rice balls originally plain or flavored with coconut and pandan from the province of Laguna, Philippines. It is made from boiled galapong usually plain or with pandan flavoring. It is then filled with toasted sesame seeds and sugar and rolled in more glutinous rice flour or powdered sugar for more sweetness. The resulting dish is characteristically white in color or green due to the pandan extracts.

<span class="mw-page-title-main">Masi (food)</span> Philippine rice dish

Masi is a dish of glutinous rice balls with a peanut and muscovado filling from Cebu, Philippines. It is made from sweetened galapong shaped into little balls with a filling of chopped roasted peanuts and muscovado or brown sugar. It is then boiled in water until it floats. It can also be steamed. It is traditionally sold wrapped in banana leaves. Masi can be modified to use different fillings, like chocolate or peanut butter. Coconut milk may also be used to give the dough a creamier flavor.

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Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto.

References

  1. "A taste of the Philippines' most unique 'kakanin'". GMA News Online. August 30, 2012. Retrieved December 3, 2018.
  2. "Susie's Cuisine - The Best in Pampango Kakanin". Food Reviews Manila. Retrieved December 3, 2018.
  3. "Filipino ricecakes, sweets, and other snacks - M". Glossary of Filipino Food. Retrieved December 3, 2018.