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| Alternative names | moche, muchi, moche balls |
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| Course | Dessert orsnack |
| Place of origin | Philippines |
| Region or state | Pampanga |
| Serving temperature | Hot |
| Main ingredients | Glutinous rice,coconut milk,mung bean paste/red bean paste/bukayo,sesame seeds |
| Similar dishes | Mache,Buchi,Palitaw |
Moche (also spelledmochi ormuchi;Kapampangan:mutsi) arePampanganglutinous rice balls with a bean paste filling. Made fromgalapong (ground-soakedglutinous rice) and filled withmung- orred 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 withsesame seeds or crushed peanuts and served hot with a sauce made from sweetenedcoconut milk (gata).[1][2]
Despite the similarity in name and ingredients,moche is not derived from the Japanesemochi or Ryukyu Islands'muchi. It is derived frombuchi (orbutsi), theChinese-Filipino version ofjian dui. Unlike Chinesebuchi, the surface of moche is not browned.[3] This dessert is closely related to theTagalogmache andCebuanomasi.
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