Moche (also spelled mochi or muchi;
Kapampangan: mutsi) are
Pampanganglutinous 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
Tagalogmache and
Cebuanomasi.