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Alternative namesMochi, muchi, moche balls
CourseDessert or snack
Place of originPhilippines
Region or statePampanga
Serving temperatureHot
Main ingredientsGlutinous rice, coconut milk, mung bean paste/red bean paste/bukayo, sesame seeds
Similar dishesMache, Buchi, Palitaw

Moche (also spelled mochi or muchi; Pampangan: motsi) 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 (caramel grated coconut) may also be used. It is 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 buchi, the surface is not browned.[3] The dish is related to the Tagalog mache and Cebuano masi.

See also


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