Cebu Masi 

I call this Cebu Masi because this is version of mochi is very popular in Cebu. The original masi was made with purple glutinous rice which is not so easy to find now. To make it easy for you to make at home, I use glutinous rice flour. Making the rice dough is easy but filling it with the peanut-sugar filling is the challenge. It is indeed challenging because the rice dough is sticky but it surely is not impossible to make. Give it a try now.
Chef's Notes:
1. In rolling or flattening the rice dough to fill, you can put oil on your hands and rolling pin. You can also roll them between 2 sheets of plastic.
2. You can fill the dough before you cook them BUT I find it easier to fill them after cooking.
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