These delicious soft, chewy balls filled with sweet peanut fillings are called Masi. A native delicacy of Liloan, Cebu made from glutinous rice.
Masi Recipe (Liloan, Cebu)
3 ¼ cups (400 grams) glutinous rice flour, sifted
1 tablespoon milk
7 oz. boiling water
1 tbsp vegetable oil or nonstick cooking spray
1 cup roasted nuts, grounded
1 cup coconut milk
1 cup brown sugar
1. Place the glutinous rice flour in a large bowl. Make a hole in the middle, add the milk and begin mixing to make a dough. Add 1 tablespoon of water to the dough, little by little, until you get a smooth dough with a satiny texture.
2. Grease a 7-inch square cake pan with coconut oil or non-stick cooking spray. Transfer the dough in the cake pan and spread it out evenly on all sides.
3. Use clean wet hands, remove dough and form them into balls. Start filling the masi balls with filling. Transfer into a pan that will fit a steamer rack.
4. Prepare the steamer and bring it to a boil. Steam the masi balls over medium-high heat for about 45 minutes or until the edges of the masi balls pull away from the pan easily. Remove from the heat and let cool.
5. Transfer to a serving plate lined with greased wilted banana leaves. Serve and enjoy!
Cook the Filling:
Pound the nuts using mortar and pestle until fine in texture. Cook it in the pan with coconut milk, sugar and ground peanuts until it becomes latik. Keep stirring over low heat, until it becomes a paste in texture.
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Credits: Daisylyn Dacalos
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