Mache (food)

This article is about Philippine matse riceballs. For French mâche salad, see Valerianella locusta. For other uses, see mache (disambiguation).

Mache or matse are glutinous rice balls originally plain or flavored with coconut and pandan from the province of Laguna, Philippines. It is made from boiled galapong (ground soaked glutinous rice) usually plain or with pandan flavoring. It is then filled with toasted sesame seeds and sugar and rolled in more glutinous rice flour or powdered sugar for more sweetness. The resulting dish is characteristically white in color or green due to the pandan extracts.^[1][2][3]

Mache

Alternative names	Matse
Course	Dessert or snack
Place of origin	Philippines
Region or state	Santa Rosa and Biñan, Laguna
Serving temperature	Room temperature
Main ingredients	Glutinous rice, sugar, pandan, grated coconut
Similar dishes	Moche, Masi, Buchi, Palitaw

Other versions of the dish do not use pandan and are very similar to the Kapampangan moche and Cebuano masi.^[4][5]

See also

• Kakanin
• Moche
• Palitaw
• Sapin sapin