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By February 19, 2017November 2nd, 2020One Comment
This article is about Philippine matse riceballs. For French mâche salad, see Valerianella locusta. For other uses, see mache (disambiguation).

Mache
Alternative namesMatse
CourseDessert or snack
Place of originPhilippines
Region or stateSanta Rosa and Biñan, Laguna
Serving temperatureRoom temperature
Main ingredientsGlutinous rice, sugar, pandan, grated coconut
Similar dishesMoche, Masi, Buchi, Palitaw

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 (ground soaked glutinous rice) 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.[1][2][3]

Other versions of the dish do not use pandan and are very similar to the Kapampangan moche and Cebuano masi.[4][5]

See also

References

  1. ^ "A taste of the Philippines' most unique 'kakanin'". GMA News Online. August 30, 2012. Retrieved December 3, 2018.
  2. ^ "Mga Patok na Kakanin na karamihan sa atin ay ngayon lang Makikita". The Trending Planet. November 14, 2018. Retrieved December 3, 2018.
  3. ^ "Laguna delicacies". Glossary of Filipino Food. Retrieved December 3, 2018.
  4. ^ Castillo, Lydia. "Cebu Again". PhilStar Global. Retrieved December 3, 2018.
  5. ^ "'Sinukmani,' 'kilawing puso ng saging,' 'guinataang yapyap,' 'matse' - Sta. Rosa specialties". Philippine Daily Inquirer. Retrieved December 3, 2018.

One Comment

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    February 19, 2017 at 8:37 pm

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