The best kakanin specialty foods in Cebu. The authentic Masi is made of “Tapul Pilit” glutinous rice; Bisaya means "purple." To make this recipe, the rice dough is formed into a small ball, filled with a peanut mixture, and cooked in boiling water. The dish is snack-bite -sized; it is delightful, soft, sweet, chewy, and nutty; it's perfect to consume for a hungry stomach. This treat is undeniably delicious making it a beloved treat for many. In this recipe, we use white glutinous rice with peanut mixture fillings.
Try this authentic Cebuano recipe; it is quick and super easy to make, and in just less than 30 minutes, you have your "masi," or peanut-stuffed sticky rice balls. By the way, if you don’t like peanuts, substitute them with your prepared nuts if desired.
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Masi, or peanut-stuffed sticky rice balls, is one of the best kakanin specialty foods in Cebu. The authentic Masi is made of “Tapul Pilit” glutinous rice; Bisaya means "purple." To make the Masi, the rice dough is formed into a small ball, filled with a peanut mixture, and cooked in boiling water. The dish is snack-bite -sized; it is delightful, soft, sweet, chewy, and nutty; it's perfect to consume for a hungry stomach. In this recipe, we use white glutinous rice with peanut mixture fillings. Try this authentic Cebuano recipe; it is quick and super easy to make, and in just less than 30 minutes, you have your "masi," or peanut-stuffed sticky rice balls. By the way, if you don’t like peanuts, substitute them with your prepared nuts if desired.
In a bowl, mix together the brown sugar and crushed peanuts, then set aside.
In a separate bowl, combine the glutinous rice flour and water. Stir in water gradually until the right consistency of the dough is reached, then knead with your hands until a smooth ball forms.
Scoop 2 or more tablespoons of the dough and flatten into a circle with your hand. Fill the center of the dough with a teaspoon of the peanut mixture.
Pinch and seal the dough, and roll it into a smooth ball. Place it on a plate lined with plastic cling wrap. Repeat until all of the dough has been used up.
In a deep pot, boil enough water to cover the “Masi” peanut-stuffed sticky rice balls.
Gently drop each of the rice balls into boiling water, cook over medium heat, and wait until they float. Usually, it will take about 5 to 8 minutes.
Using a slotted spoon, remove the rice balls from the pot and drain excess water. Let it cool down for a few minutes, or serve it warm.
Serve with your favorite cold drinks. Enjoy!
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.