Masi | Cebu Lilo-an's Masi
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- Опубликовано: 30 сен 2020
- Masi
4 pieces
8 & 1/2 tbsp glutinous rice flour
65ml water
2 tbsp peanuts
3 tbsp muscovado sugar/dark brown sugar
1 tbsp sesame seeds (optional) toasted is better
Music :Morning _Madolin 
Хобби
Masi Lilo-an is original. So yummy my favorite.
So nice presentation..so easy to make masi lang pala!
Wow!!! My favorite!!
I’m so happy your video popped up on my notification. My Mom use to make those deliciousness back in the day. She’s from Leyte. Now I can make my own. Thank you for sharing ❤️
@Blasian Beauty TM, it is very simple and easy to make. Enjoy and thank you for watching.
Wow, that looks amazing!!!
Thank you
I miss masi I will try to make this thank you for sharing
Thank you.
My fav when i was still studying in cebu.... thanks
Thank you too.
Graceful & decorative, tq for wearing gloves, keep it up😍
Most welcome 😊.Thank you for watching.
My favorite thanks for sharing
Thank you.
wow ang galing
Wow
Every time mamauli mi sa Cebu maagian namo ang Liloan yes Masi ka yummm
Yes nakaka miss din ang authentic na gawa sa Liloan . Daghan salamat Dhai.
Sa Titay”s sa Liloan!
How nice & yummy Masi. Easy recipe. I have a feeling you used Mochiko sweet glutinous rice four coz its shiny. Thanks.
Yes, you are right, but I love to use the Shiratama ko (premium glutinous rice flour) , it is more fine in texture , soft and chewy.
sarap naman po.😋😀👍👌🙏🙏🙏
Maraming salamat.
I tried this kanina po. Pero bakit po matigas? I mean hndi po ktulad ng luto nyo malambot at malagkit. Ano po kulang or mali sa pagluto ko? Sana mapansin nyo po at masagot. Salamat
Masarap na masi is dry talaga Ang filling
Yes , minsan pumapasok ang tubig sa loob .
Hi.. Po what's the purpose after boiling put into water?
Para hindi ma over cooked at para ma control ang init sa dough. Thank you.
how long is the shelf life of masi?
Hours maybe is ok , it is best when it is freshly made. Thank you.
Is this like palitaw?
It's like palitaw because it will float when it is cooked. Thank you for watching.
Evrytime I try to make my own doesn't come out good. I'm wondering 😔 if I'm using the right rice flour
Me too
Did u use rice flour? If so u need to use glutinous rice flour I don’t have it tho I’m not sure if it’s okay to use cornstarch.
もち米粉 ang nakalagay sa labas ng fukuro nto na flour? kay nakatry ko sa shiratama,gahi ang ang outcome sa akoa gihimo😞
Yes もち粉(glutinous rice flour) , titigas lang sya pag nilagay sa ref . Try mo rin ang 白玉粉(glutinous rice flour) mas maganda and gawa at mas masarap. Salamat
@@ovenfreshbychristine maraming salamat uli
& more power🙏🏻
First...
@Shamara Nicole Valdez, thank you very much.
I'm from Lilo-an Cebu and kapitbahay namin originally nag gawa Ng masi, but sorry to say ma'am that's not how it is made.. iba Po Yung process nyu Po.
Kinsa man ang original maghimo-ay ug masi sa Lilo-an? Daghan man kog paryente sa Lilo-an , originally from Lilo-an man pud mi. Infact among lolo (great great great great grandfather) na Mayor man sa Lilo-an . Popular man ang Lilo-an maghimoay ug masi. Of course may kanya-kanya ug style sa pag himo then ang uban na improve na . Kaning ako , gisunod lang nako or gi gaya lang nako ang Japanese style sa paghimo nila ug masi. Wala man ko niingon na mao gyud ni ang way paghimo ug masi sa Lilo-an. Gibutang lang nako sa title na Lilo-an's Masi kay ang Lilo-an man ang famous sa Masi. Pero pag matilawan pud nimo akong Masi I'm sure mas lami-an jud ka(hahaha) kay tungod sa quality sa ingredients na akong gigamit sa Japan. Anyway, thanks for watching and commenting.
Ilang days shelf life ng masi?
Mas safe kung one day lang. Pag winter naman titigas sya sa lamig. Thank you.
Ang alam nyo lang sa LILOAN peru hindi nyo alam kung saan sa liloan ang original na gumagawa ..
Ang importante marunong tayo gumawa ng masi in our own way.
Yati y lain😅
😂 🤣 🤣 mali yung procedure nyo boss ...
This is my way pag gawa ng masi medyo Japanese style. May kanya-kanyang pamamaraan, medyo ginaya ko ang Japan.