Peanut Muah Chee Recipe29 April 2020 |
10 min preparation time | Serves 3-4 | 20 min cooking time
If you have not tasted it before, Muah Chee is very similar to Japanese mochi. Both are made using glutinous rice flour, except, Muah Chee uses long grain glutinous rice flour while mochi uses short grain glutinous rice flour.
Muah Chee is usually displayed in big trays and then cut into smaller pieces before being coated with sesame seeds or grounded peanuts with sugar. The cutting and coating of the soft and chewy snack is done very quickly with a rhythm that is simply interesting to watch.
This is a popular street snack in Southeast Asia countries such as Indonesia, Malaysia, and Singapore. In Singapore, it is usually covered in sugared peanut powder and commonly found at pasar malams (night markets) sold for around $2.50 per box. With this simple rice cooker recipe, one can now enjoy the extra sweet taste of satisfaction that money can’t buy. Go ahead and give it a try and we hope you enjoy preparing it as much you eat it!
- 2 cups of glutinous rice flour
- 2 cups of water
- 1 teaspoon of sesame oil
- 1 teaspoon of sugar
- Peanut powder
- Add rice flour to water
- Stir well until it’s no longer lumpy
- Oil your rice cooker using a kitchen towel
- Pour in mixture to cook
- Stir it every 3 mins until fully cooked
- Add sesame oil towards the end when dough is cooked
- Dough is ready when it can be shaped into a ball
- Cut dough into small pieces and roll them in peanut powder
Uncoated Muah Chee dough leftover can be kept in the fridge. Here’s how:
- Cover the uncoated dough with a cling wrap and store them in the fridge. They can be kept for up to a week this way.
- Store the peanut powder in an air-tight container. Only add sugar to the mixture when you want to serve Muah Chee.
- Refrigerated Muah Chee will harden. Simply reheat with a steamer or rice cooker and they will soften again. Wait 10 minutes and coat with peanut powder topping.
This recipe also works for black sesame powder.
Recipe adapted from Leslie Koh.