By eatmundo · August 4, 2026
🇵🇭AI-generated imageSame ingredients, elsewhere in the world
4 matchesDishes from other countries' kitchens, made from the same core ingredients as Moche (Filipino Sesame Balls). The percentage is the share of ingredients the two recipes have in common.
Ginger Glazed Mung Bean DumplingsIn Vietnam · same ingredients· Same technique55%
Coconut Glutinous Rice CakeIn China · same ingredients50%
Peanut Sweet Glutinous Rice BallsIn China · same ingredients50%
Soft, chewy glutinous rice balls filled with sweet mung bean paste or served plain, coated in toasted sesame seeds and drizzled with a sweet coconut syrup. These are a popular snack during special occasions.
According to eatmundo's ingredient comparison, the closest dish to Moche from another cuisine is Ginger Glazed Mung Bean Dumplings (Vietnam): the two share 55% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large bowl, mix 500g of glutinous rice flour with 300ml of water until a smooth dough forms.
- 2
Take small portions of dough and roll them into 1-inch balls with your palms.
- 3
Bring a large pot of water to a boil, then drop the rice balls in carefully.
- 4
Cook until the balls float to the surface, which indicates they are done, about 3 to 5 minutes.
- 5
While the balls are boiling, prepare the sauce by simmering 400ml coconut milk and 200g brown sugar until thickened.
- 6
Remove the balls with a slotted spoon and drain them briefly on a wire rack.
- 7
Toss the warm rice balls into the toasted sesame seeds until they are completely coated.
- 8
Arrange on a plate, drizzle with the warm coconut-sugar syrup, and add a drop of vanilla extract.
Frequently Asked Questions
What is Moche?
Moche is a Filipino dessert consisting of glutinous rice flour balls coated in toasted sesame seeds and drizzled with a sweetened coconut milk sauce. It is typically served as a snack or meryenda, often accompanied by tea or coffee.
Can I use regular rice flour?
No, you must use glutinous rice flour (malagkit) to achieve the signature chewy texture.
Are these served warm or cold?
These are best served warm, as the texture of glutinous rice tends to harden as it cools.
How do I know they are perfectly cooked?
They will naturally rise to the surface of the boiling water; give them an extra 30 seconds to ensure the center is cooked.
Can I add a filling?
Yes, mashed sweetened mung beans are the most traditional filling for moche.
🇵🇭AI-generated image