If you have not tasted it before, 'Muah Chee' is very similar to mochi. Both are made using glutinous rice flour. 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. Muah chee comes in various flavours. The last time I had some 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. That delicious warm and sweet muah chee still lingers in my memory.
Ever since tasting those delicious muah chee, I knew I had to create a video to share the recipe. When I was younger, this glutinous rice snack 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 bouncy muah chee
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 thoroughly until it becomes springy. Take note that this step is a must and should not be skipped. This glutinous rice snack is rather sticky but the additional oil helps make the dough smooth and makes cutting them easier. Using Homemade shallot oil definitely made the muah chee very aromatic.
Ingredients to prepare in advance
Prepare the sugar and sesame seeds/peanut mixture in advance and store them separately in airtight containers. Do note that 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.
How to store muah chee
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.