How to Ruin A Masi Recipe

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Over the weekend, I was left alone with my boy since his Dad went on a long motorcycle ride with my brother. Yes, bromance right there. And while he was away, he’s texting me to make him Masi when he gets home. Masi, those peanut- and sugar-filled sticky rice balls, which are a popular delicacy in Cebu. I wish my Masi recipe was successful as the one on the photo below. Clearly, it’s not and that’s what this post is about.

My masi recipe was a disaster
Sarap-Rasa-Pinas/Facebook

It’s both our favorite and some street vendors sell them along an intersection in the city. I thought, “Hey, why not? I love Masi and it would be an opportunity for me to learn how to make it. So upon Googling, I found that there is only a couple of Masi recipes that I can turn to.

I found one at Good Thinking Ivy, accompanied by a YouTube video, and I was surprised just how easy the ingredients were. I also found one in Sarap-Rasa-Pinas Facebook page , which featued Liloan’s Masi recipe (Liloan is supposed to be the haven of masi). But since I already bought the ingredients listed on the first blog I found (Liloan’s page has extra ingredients), I went with it. Ivy’s ingredients were rice flour, crushed skinless peanuts and brown sugar. See? How awesome is that – a three-ingredient delicacy.

I was so excited to make my first ever Masi recipe and I had imagined cooking it every weekend for my family. So, there I was, getting ready with my ingredients. Good thing, I got help in crushing the peanuts because I would feel devastated with the wasted effort in making a failed Masi.

Yes, even with those three super easy Masi recipe ingredients I failed at making it.

Here’s what I had prepared.

I followed the recipe on Ivy’s page, which was to prepare the rice flour dough and mix the peanus and sugar. Use the mixture as a filling for the rice flour dough and then roll them and make balls with it. Place the balls in a pot of boiling water and wait until cooked, about 5-10 minutes or when the balls start to float and appear shiny, that’s what it said.

But the thing is, that never happened for me. After cooking, it turned out to be really hard! No one could eat that – especially no one who loves masi. What went wrong? I kept Googling for more (which I should have done before cooking) and it turns out that I need to use GLUTINOUS rice flour. I thought they were the same, demmit, and that’s because the blog made it look right (no offense, though).

GLUTINOUS rice flour vs. rice flour. Yes, there’s a difference, I realized. Besides, I really didn’t find a GLUTINOUS rice flour at the grocery so I thought it was the same. I’m no expert, you know. Sarrehh… Oh well, 1 cup of rice flour went to waste – not to mention, the peanut filling. You just can’t eat it – it’s hard and the filling wasn’t creamy. No. No. No.

They say “pics or it didn’t happen.” Well, honestly I was disappointed because I failed at making masi when I thought it was easy. I was too disappointed to document the results and i didn’t plan on making this post. I’ve moved on, though, and I will try using glutinous rice flour next. Doesn’t matter at the moment, because it turns out that my partner was asking for YEMAS all along. I don’t know why he mentioned masi. And now I’m on to making yemas, the traditional creamy, chewy dessert.

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