Our Masachi Recipe Is Filled with Peanut Butter and Covered in Polvoron

Masachi are glutinous rice balls similar to buchi or mochi; except masachi is usually rolled in crushed nuts. It’s a pretty easy dessert to do, especially if you just make the plain version. But what fun is that? Our recipe fills it with peanut butter, which simultaneously forms a hard-ish shell and an oozy center. We also rolled ours in polvoron instead of crushed peanuts to balance on the peanut-y-ness of the whole thing.

Anong masasachi mo?

This peanut butter masachi recipe makes 12 balls, but you can always just make six giant ones; just divide accordingly. When cooking your mochi, make sure to lower your heat into a simmer (instead of a rapid boil) so they don’t tear. And move them around in the water to prevent sticking.

Peanut Butter Masachi



Serving Size

3-6 people

Active Time

1 hr

Total Time

1 hr

  1. Divide peanut butter into 12 rounds approximately 1 tablespoon each.
  2. Freeze until firm, about 1 hour and up to overnight.
  3. Heat a pot of water to a boil.
  4. To make the dough, stir together the glutinous rice flour and 3/4 cup hot water until a smooth dough forms.
  5. Divide the dough into 12 pieces then wrap each piece around a piece of the frozen peanut butter.
  6. Seal the ball tightly to prevent the peanut butter from leaking.
  7. Place the balls in the boiling water then turn the heat down to a simmer.
  8. Cook until tender and translucent, about 10-15 minutes.
  9. While the balls are cooking, spread polvoron out onto a plate.
  10. Once the balls are cooked, remove from the water then lightly drain on paper towels.
  11. Transfer the balls to the polvoron and roll around until fully coated, then transfer to a platter before serving.​

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