| Alternative names | Matse |
|---|---|
| Course | Dessert orsnack |
| Place of origin | Philippines |
| Region or state | Santa Rosa andBiñan,Laguna |
| Serving temperature | Room temperature |
| Main ingredients | Glutinous rice, sugar,pandan, grated coconut |
| Similar dishes | Moche,Masi,Buchi,Palitaw |
Mache ormatse areglutinous rice balls originally plain or flavored withcoconut andpandan from the province ofLaguna,Philippines. It is made from boiledgalapong (ground soakedglutinous rice) usually plain or with pandan flavoring. It is then filled with toasted sesame seeds and sugar and rolled in more glutinous rice flour orpowdered sugar for more sweetness. The resulting dish is characteristically white in color or green due to the pandan extracts.[1][2][3]
Other versions of the dish do not use pandan and are very similar to theKapampanganmoche andCebuanomasi.[4][5]
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