Thursday, May 3, 2012

Muah Chee (麻糍)

Ahh... This soft, chewy and gooey rice dough cut into small pieces and coated with finely chopped peanuts and sugar. Really love this!

I had been wanting to make this long time ago. I knew it is easy, but I'm just lazy to do it. While buying Muah Chee outside is so convenient, who actually bother to make it on their own? By the way, this is commonly available at any night market in Singapore or even in Malaysia. Although this snack doesn't cost much, but still, I somehow felt that it is over-priced. Paying S$1.50 or even S$2.00 at some high-class place for a miserable portion. Urgh!

The texture is not very similar to Japanese Mochi. Japanese Mochi is more chewier, while this is much softer and easier to make. It is like... Cantonese sticky rice balls? Ah! Yes! It's the Cantonese Style Mochi called Lor-Mai-Chee! (糯米糍). But this Muah Chee is simpler version.

To me, it is a messy food. Just like the well known western eaton mess kind. This is indeed not the prettiest snack but it will make you want to eat one after another.

I adapted the recipe here, all thanks to Munch Ministry for the recipe. This is recipe serves 4 to 5 pax easily.

Ingredient A
  • 200g glutinous rice flour
  • 300ml water
  • 1 tbsp sesame oil (If you have shallots oil, it is the best!)
  • 1 tsp sugar
  • pinch of salt
Ingredients B
  • Grounded toasted peanuts
  • Fried sesame seeds, blended
  • Sugar
NOTE : For Ingredient B, if you are really making it from scratch, you just estimate according to your preference. If you want your life easier, please just skip this. Go and get a pack of shop-bought grounded peanut mixture. It has everything in there. I just bought a pack of 200grams of grounded peanut mixture and it serves me well enough for 4 pax. 

  1. Mix all Ingredient A together and stir well.
  2. Pour the Ingredient A into into a non-stick pan and cook it under low heat, covered up. I used HappyCall Pan here.
  3. After 5 min, fold the sides towards center and slowly roll into a dough.
  4. Flip the rice dough every now & then for another 5 to 10 minutes or until it's done.
  5. Mix Ingredients B in a plate, cut the ready rice dough into small bite size pieces and let it roll in peanuts mixture.
Best eaten within few hours at room temperature, if keep in the fridge the dough texture will turn hard and you might not like it anymore.

Nom~ Nom~ Nom~ !

Stay tuned!

No comments:

Post a Comment