Moche (also spelled mochi or muchi) are glutinous rice balls with a bean paste filling from the Kapampangan culture of the Philippines. The balls are formed from galapong (ground-soaked glutinous rice) and filled with mung- or red bean paste, possibly enriched with bukayo (caramelized grated coconut). The balls are boiled until they float, and maybe garnished with sesame seeds or crushed peanuts, and served hot with a sauce made from sweetened coconut milk (gata).
Despite the similarity in name and ingredients, moche is not derived from the Japanese mochi or Okinawan muchi. It is derived from buchi (or butsi), the Chinese-Filipino version of jian dui. Unlike Chinese buchi, the surface of moche is not browned. This dessert is closely related to the Tagalog mache and Cebuano masi.