Mache Recipe (Buko Pandan Rice Balls)

Healthy Filipino | Recipes | Snacks
January 25th, 2021
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Mache or Buko Pandan Sweet Rice balls, are very similar to Palitaw (Boiled). The name is derived from the Japanese word Mochi.

3 Balls of Mache (Buko Pandan Mochi Balls) on a glass plate with mini tongs on top of a macrame coaster.

Mache Recipe

I found this recipe from Wikipedia of all places.  It was an article about edible pasalubong (gifts in Tagalog) and they broke down all the snacks you can get in specific places in the Philippines.  This Mache recipe is loosely based on a Mochi ball.  The name is basically a bastardization of Mochi.  Which I find quite funny.  This one is one of the dying Kakanin that no one is really making anymore.  On a rare occasion you may see a street vendor in Laguna selling this by the ball for 3 Pesos each (about 6 cents).

What Ingredients Do You Need?

Confession I am not really sure if this is an accurate recipe.  I made some assumptions based on how these balls were described in various articles.  But I do think these come pretty close as there are no official recipes out there on Mache.

Sweet Glutenous Rice Flour – This gives it that nice sticky texture.

Pandan Powder – Totally optional, but since it’s pretty easy to get, it’s a nice add.

Sesame Seeds – For an unexpected tiny crunch and flavor.

Coconut Milk – This gives it that slight buko (coconut flavor).

Fresh Pandan Leaves – The leaves are a must as the pandan is used in the cooking water for both flavor and a hint of light green color.

Sugar – At the end after all is cooked the balls are rolled in some sugar.

How Do You Make Mache?

It’s actually very similar to making Palitaw.  First you mix together the rice flour, pandan powder and sesame seeds.

A green bowl with sweet glutinous rice flour, pandan powder and sesame seeds.

Then add in the coconut milk and mix until it comes together into a dough.

A bowl of glutinous rice flour with coconut milk on a white linen table cloth.

Using a teaspoon or small ice cream scoop form the dough into small balls.

Mache dough in a green bowl with an ice cream scooper.  A platter with rolled mache balls.

Once the balls are formed add pandan leaves into a pot of water and bring up to a boil.

Pandan leaves in water in a sauce pan.

Boil up to 10 minutes until the water is light green and the pandan is very fragrant.  Take the leaves out and add in half the balls.  Cook until they float up to the top, about 3 minutes.

Fish out the balls and cook the remaining half the same way.

How To Serve

On a serving platter mix together some sugar and pandan powder. Roll the balls in the sugar and eat right away.

3 Balls of Mache (Buko Pandan Mochi Balls) on a glass plate with mini tongs on top of a macrame coaster.  Small vase of baby's breath and mache on a large platter in the background.

3 Balls of Mache (Buko Pandan Mochi Balls) on a glass plate with mini tongs on top of a macrame coaster. With a white plate of sugar with a spoon in the background.

3 Balls of Mache (Buko Pandan Mochi Balls) on a glass plate with mini tongs on top of a macrame coaster.

Other Buko Pandan Recipes To Enjoy

Buko Pandan Macaron with Mango Jelly Recipe

Buko Pandan Rice Krispy Treats

Creamy Buko Pandan Shooters (Filipino Inspired Cocktail)

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make Mache I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
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5 from 1 vote

Mache Recipe (Buko Pandan Rice Balls)

Mache or Buko Pandan Rice balls, are very similar to Palitaw with the name is derived from the Japanese word Mochi.
Course Snack
Cuisine Filipino
Prep Time 10 minutes
Cook Time 10 minutes
Servings 18 Balls

Ingredients

  • 1 Cup Glutinous Sweet Rice Flour
  • 1 Tablespoon Sesame Seeds
  • 1 Teaspoon Pandan Powder
  • 1/2 Cup Full Fat Coconut Milk
  • 2 Tablespoons Super Fine Sugar
  • 1/2 Teaspoon Pandan Powder

Instructions

  • In a bowl mix together the rice flour, pandan powder and sesame seeds.
  • Then add in the coconut milk and mix until it comes together into a dough.
  • Using a teaspoon or small ice cream scoop form the dough into small balls.
  • Once the balls are formed add pandan leaves into a pot of water and bring up to a boil.
  • Boil up to 10 minutes until the water is light green and the pandan is very fragrant.  Take the leaves out and add in half the balls.  Cook until they float up to the top, about 3 minutes.
    Fish out the balls and cook the remaining half the same way.
  • On a serving platter mix together some sugar and pandan powder. Roll the balls in the sugar and eat right away.
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