Moche (also spelled mochi or muchi; Kapampangan: mutsi) 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).
Attributes | Values |
---|
rdf:type
| |
rdfs:label
| |
rdfs:comment
| - Moche (also spelled mochi or muchi; Kapampangan: mutsi) 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). (en)
|
differentFrom
| |
name
| |
foaf:depiction
| |
dcterms:subject
| |
Wikipage page ID
| |
Wikipage revision ID
| |
Link from a Wikipage to another Wikipage
| |
sameAs
| |
similar dish
| |
dbp:wikiPageUsesTemplate
| |
thumbnail
| |
alternate name
| - Mochi, muchi, moche balls (en)
|
country
| |
course
| |
main ingredient
| - Glutinous rice, coconut milk, mung bean paste/red bean paste/bukayo, sesame seeds (en)
|
region
| |
served
| |
has abstract
| - Moche (also spelled mochi or muchi; Kapampangan: mutsi) 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). 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. The dish is related to the Tagalog mache and Cebuano masi. (en)
|
no commons
| |
prov:wasDerivedFrom
| |
page length (characters) of wiki page
| |
foaf:isPrimaryTopicOf
| |
is Link from a Wikipage to another Wikipage
of | |
is Wikipage redirect
of | |
is Wikipage disambiguates
of | |
is similar dish
of | |
is related
of | |
is foaf:primaryTopic
of | |