Moche are soft glutinous rice balls filled with red mung bean and baked with a creamy coconut sauce until lightly browned.
1 hour 15 minutes · Serves 16
Ingredients for Moche - Kapampangan rice balls
2 cups glutinous rice flour
2 tbsp sugar, for the dough
1 cup water, more or less as needed
2 tbsp coconut oil or vegetable oil
1/8 tsp salt
1 1/2 cups red mung bean in syrup, drained; reserve syrup
1 can coconut milk
2 tbsp sugar, for the sauce
1 tsp vanilla extract
1 tbsp rice flour
How to cook Moche - Kapampangan rice balls
1.Pulse the drained red mung beans in a food processor until smooth. If dry, add a little reserved syrup, then set aside.
2.In a bowl, combine the glutinous rice flour, 2 tbsp sugar, oil, and salt. Gradually add water while mixing until a manageable dough forms that is neither wet nor crumbly.
3.Shape the dough into a ball, flatten it slightly, and divide it into 16 equal pieces.
4.Roll each piece to about 3 inches long, flatten to roughly 1/2 cm thick, place about 1 tbsp red mung bean paste in the center, and seal the edges around the filling.
5.Bring plenty of water to a boil in a large pot. Drop in the filled dough in 2 to 3 batches to avoid crowding, and lift them out with a slotted spoon once they float.
6.Arrange the moche in a single layer in a baking dish and bake at 200°C until the tops are lightly browned.
7.In a small saucepan, first combine the rice flour and 2 tbsp sugar. Whisk in a little coconut milk to prevent lumps, then add the remaining coconut milk and cook over low heat until thickened.
8.Turn off the heat, stir in the vanilla, pour some sauce over the moche, and return to the oven for 10 minutes. Serve with the remaining sauce.
