Mache (food)

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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 flavored with coconut and pandan from the province of Laguna, Philippines. It is made from galapong (ground soaked glutinous rice) shaped into little balls and boiled in sweetened water with pandan leaves. It is then rolled in grated coconut or powdered sugar. The resulting dish is characteristically light green in color 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. Retrieved 3 December 2018.
  2. ^ "Mga Patok na Kakanin na karamihan sa atin ay ngayon lang Makikita". The Trending Planet. Retrieved 3 December 2018.
  3. ^ "Laguna delicacies". Glossary of Filipino Food. Retrieved 3 December 2018.
  4. ^ Castillo, Lydia. "Cebu Again". PhilStar Global. Retrieved 3 December 2018.
  5. ^ "'Sinukmani,' 'kilawing puso ng saging,' 'guinataang yapyap,' 'matse' - Sta. Rosa specialties". Philippine Daily Inquirer. Retrieved 3 December 2018.
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