Moche (also spelled mochi or muchi; ) are Pampangan glutinous rice balls with a bean paste filling. Made from galapong (ground-soaked glutinous rice) and filled with mung- or red bean paste, it is shaped into balls or ovals. Bukayo (caramel grated coconut) may also be used. It is boiled in water until it floats. It is then sprinkled with sesame seeds or crushed peanuts and served hot with a sauce made from sweetened coconut milk (gata).
The etymology of moche is derived from the Japanese mochi or muchi but its recipe is derived from buchi (or butsi), the Chinese-Filipino version of jian dui. Unlike buchi, the surface is not browned. The dish is related to the Tagalog mache and Cebuano masi.