Masi Glutinous Rice Balls with peanut filling is a specialty of Cebu, may be familiar with you. When thinking about the name, it may seem like you never had an encounter with it before. But once you see how it looks, there is a high chance that you’ll realize that you actually know it.
It was the same for me. When I first heard about it, I thought of it to be something new that I can try. But once I searched about it, it reminded me of the possibility of my encounter with this sweet delicacy. It has this unexplainable feeling that reminds you of a humble Filipino childhood filled with fun and games. Then it reminded me of my kids, of how I can give them a taste of an exciting Filipino childhood. I figured this masi recipe might do the trick.
If the Japanese have mochi, Cebuanos have masi - glutinous rice balls with peanut filling. Yup, you got the idea. If you’re still not familiar, just think of a Filipino version of mochi. It is just as sticky and soft, but they differ in filling. For our very own sticky rice balls, we make use of peanuts and brown sugar as filling. This results in the amazing overall texture and taste of the treat. Wherein the outside is very soft and has a subtle taste, while the inside is crunchy and sweet.
Tips How to Make Masi Glutinous Rice Balls
- Do not put too much filling to seal it easily and ensure that the filling will not come out.
- Grease your palm with some cooking oil before shaping the ball. This will prevent the rice ball from sticking in your hands.
- Add the water gradually until the dough forms.
- You can roll the finished rice balls in peanut powder or sesame seeds. This will boost the peanut flavor of the dessert.
- Adding peanut butter to the filling will make it creamier and tastier. It is not mandatory though.
- Cook them through steaming or by the suggested method of boiling.
How does masi sound for your next afternoon snack? Pairing it up with some hot tea will surely make any afternoon more alive and fun. Serve it to your friends whenever they hang out at your house or to your children during their playtime.
Recipe
Masi Glutinous Rice Balls
Ingredients
- 2 cups glutinous rice flour
- 1 cup water
- ¼ cup muscovado sugar or brown sugar
- ¼ cup peanut crushed
Instructions
- In a small bowl, mix the crushed peanut and muscovado sugar then set aside.
- In another bowl, combine the glutinous rice flour and water. Please note to add the water gradually. Mix the dough until it forms.
- Scoop about 2-3 tablespoon of the dough and shape it into a ball. Flatten into a disk using your hand and add 1 teaspoon of the peanut mixture into the center of the dough. Gently fold the edges of the dough towards the center and seal. Repeat the same step on the remaining ingredients.
- Drop each rice ball in a pot of boiling water over medium heat. Wait until the rice ball floats in the water, it will take about 8-10 minutes.
- Remove from the pot using a slotted spoon, drain excess water. Let it cool down for a few minutes before serving. Enjoy!
Keith says
Can I put ground Pork instead?
Jenalyn Rose Forbes says
You can put any filling
Lourdes says
How many days mag expire yung masi or ilang days pwede ma stock?
Jenalyn Rose Forbes says
I recommend eating it after cooking but it can last 2-3 days maximum
Anita says
You put to much fillings you have a hard time to close
Angie says
I'm not a peanut fan. Can I use cashews?
Elmera Benimerito Valdon says
Wow ganahan akong ate ug masi (mochi).🍰🍰🍰