CategoryDesserts & Kuih
Chewy and springy glutinous rice snack coated with sesame seeds or peanuts
These glutinous rice snack balls are fantastic street food found in Malaysia. If you have not tasted it, 'Muah Chee' is very similar to Mochi. Both 'muah chee and mochi are made using glutinous rice flour but 'muah chee' uses long grain glutinous rice flour while mochi uses short grain glutinous rice flour. 'Muah chee' is usually sold in big trays of glutinous rice dough and then cut into smaller pieces before being coated with sesame seeds. The cutting and coating of the soft and chewy snack is done very quickly with a rhythm that is simply interesting to watch. 'Muah chee' comes in various flavours and coated in a mixture of sugar and sesame seeds or peanuts. The last time I had 'muah chee' was during my trip to Penang. I am sure you watched the part in my Penang food tour video where I raved about the delectable 'muah chee' I had: https://www.nyonyacooking.com/guide That delicious warm and sweet 'muah chee' lingers in my memory till now. Ever since tasting those delicious 'muah chee', I knew I had to create a video to share the recipe. When I was younger, the glutinous rice snack that was sold was plain but these days, there are so many different flavours such as pandan, mango, lychee and many more to choose from. However, let's make it simple in this video. Of course, you can flavour the batter according to your preference but most importantly, 'muah chee' has got to be chewy and springy at the same time. The secret to making the best 'muah chee' lies in the step after steaming the batter. Once it is removed from the steamer, the dough has to be stirred throughly until it becomes springy. Take note, this step is a must and should not be skipped! This glutinous rice snack can be rather sticky but the additional oil helped make the dough smooth and makes cutting them much easier. Homemade shallot oil definitely made the 'muah chee' very aromatic. Prepare the sugar and sesame seeds/peanut mixture in advance and store them separately in airtight containers. Sesame seeds and peanuts release oil that melts the sugar. As for 'muah chee', it is best to prepare it on the day of consumption. If there are leftovers, they can be kept in the refrigerator for up to five days. Steam them before serving because this glutinous rice snack tastes best when served warm.
Related Recipe Ideas
- 30 grams sugar
- 10 grams corn flour
- 1 tablespoons oil
- 120 grams glutinous rice flour
- 0.25 teaspoons salt
- 200 milliliters water
- 50 grams peanuts
- 5 tablespoons sesame seeds
- 5 tablespoons black sesame seeds
Steps to Prepare
- Toast sesame seeds and peanuts. Crush/blend peanuts and sesame seeds after toasting.
- Mix sugar and sesame seeds or peanuts according to the ratio of 2:1.
- Add all ingredients (A) into a bowl and mix batter throughly.
- Steam batter in a steaming pan or plate for 15 minutes.
- Check if batter is ready by using a toothpick. If toothpick is clean when removed, then 'muah chee' dough is ready.
- Cut dough into smaller pieces and coat with sugar and sesame/peanuts mixture.