There’s something irresistibly comforting about Muah Chee. This delightful snack, often enjoyed at street markets across Southeast Asia, is an absolute crowd-pleaser. Made from glutinous rice flour and topped with a crunchy peanut coating, Muah Chee is chewy, nutty, and totally addictive. Whether you’re looking for a sweet treat or a fun party snack, this recipe will surely become a staple in your kitchen. Let’s dive into how to make this delectable dish!
Why It’s My Go-To
Muah Chee has a special place in my heart for many reasons. It’s simple yet satisfying, requiring minimal ingredients that you may already have in your pantry. The chewiness of the glutinous rice flour paired with the nutty sweetness of roasted peanuts makes it a unique treat that evokes nostalgia. Plus, it’s incredibly versatile; you can customize it with different toppings or flavors to suit your taste. It’s a fun recipe to make with family or friends, creating memories along with the delicious bites!
What We’re Using
To create the perfect Muah Chee, you’ll need the following ingredients:
- 3 tablespoons oil – for frying the shallots
- 5 cloves small shallots, peeled and sliced thinly – for a savory touch
- 2 1/4 cups glutinous rice flour (8 oz/225 g) – the base for our chewy snack
- 2 tablespoons tapioca flour – to enhance the texture
- 1 1/2 cups water – to form the dough
- 2 cups ground roasted peanuts (8 oz/225 g) – for that crunchy, nutty topping
- 1/2 cup sugar – to add sweetness
- 1/2 cup sesame seeds – lightly toasted, for additional flavor
- 3 tablespoons fried shallot crisps – for an extra layer of crunch
Setup & Equipment
Before we start cooking, here’s what you’ll need:
- Mixing bowl – for combining the ingredients
- Steamer – essential for cooking the dough
- Spatula – for mixing and spreading the dough
- Knife – to cut the Muah Chee into bite-sized pieces
- Serving plate – to present your delicious creation
Muah Chee — Do This Next
Now, let’s get into the step-by-step process of making Muah Chee.
Step 1: Prepare the Shallots
In a small pan, heat the oil over medium heat. Once hot, add the sliced shallots and sauté until they are golden brown and crispy. This should take about 5-7 minutes. Once done, remove them from the pan and place them on a paper towel to absorb any excess oil.
Step 2: Make the Dough
In a mixing bowl, combine the glutinous rice flour and tapioca flour. Gradually pour in the water, mixing with a spatula until the mixture is smooth and homogenous. The dough should be thick but pourable.
Step 3: Steam the Dough
Prepare your steamer by bringing water to a boil. Lightly grease a steaming tray or plate and pour in the dough mixture. Steam for about 20-25 minutes, or until the dough is firm and cooked through.
Step 4: Cool and Cut
Once steamed, remove the tray from the steamer and let it cool slightly. Once cool enough to handle, cut the dough into bite-sized squares or rectangles.
Step 5: Coat the Pieces
In a large bowl, combine the ground roasted peanuts, sugar, and toasted sesame seeds. Take each piece of Muah Chee and toss it in the peanut mixture until well coated. For an added crunch, sprinkle some fried shallot crisps on top.
Variations by Season
Muah Chee is adaptable, allowing for seasonal variations that can enhance its flavor profile. Here are some ideas:
- Add matcha powder for a green tea flavor in the spring.
- Use coconut flakes in the summer for a tropical twist.
- Incorporate pumpkin puree in the fall for a warm, autumnal taste.
- Mix in cocoa powder for a chocolatey treat in the winter.
Pitfalls & How to Prevent Them
Making Muah Chee can be straightforward, but here are a few common issues to watch out for:
- Too Sticky Dough: If your dough is too sticky, add a little more tapioca flour until you achieve the right consistency.
- Uneven Cooking: Ensure that the steamer is filled with enough water and that the heat is evenly distributed for proper cooking.
- Overcooked Peanuts: Roast your peanuts carefully; they should be golden and fragrant, not burnt.
Keep It Fresh: Storage Guide
To keep your Muah Chee fresh, follow these guidelines:
Store any leftover Muah Chee in an airtight container at room temperature for up to 2 days. If you want to keep it longer, consider refrigerating it, where it can last for about a week. Reheat it in a steamer to regain its chewy texture before serving. For longer storage, you can freeze the pieces in an airtight container, and they’ll be good for up to a month.
Quick Questions
Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is essential for achieving the chewy texture of Muah Chee. Regular rice flour won’t yield the same results.
What can I substitute for peanuts if I have a nut allergy?
If you have a nut allergy, you can use sunflower seeds or pumpkin seeds as a replacement for the ground roasted peanuts. They provide a similar crunch and flavor profile.
Is Muah Chee gluten-free?
Yes, Muah Chee is gluten-free as it uses glutinous rice flour and tapioca flour, both of which do not contain gluten.
Can I make Muah Chee in advance?
Absolutely! You can prepare the dough and steam it ahead of time. Store it in the refrigerator and coat it with peanuts and toppings right before serving for the best texture.
One Pan, More Ideas
If you love one-pan meals, here are some delicious recipes you might enjoy alongside your Muah Chee:
- Sweet Chili Garlic Tofu Bowls With Pickled Veg – A flavorful vegan option.
- Sticky Honey Garlic Chicken Thighs With Scallion Rice – Perfect for a hearty meal.
- Sticky Honey Sriracha Wings With Garlic Lime Dip – A great appetizer for gatherings.
Wrap-Up
Muah Chee is more than just a snack; it’s a delightful experience that brings people together. With its chewy texture and nutty flavor, this dish is sure to impress everyone at your table. Whether you’re enjoying it during a festive occasion or simply as an everyday treat, Muah Chee is bound to be a hit. So gather your ingredients, unleash your creativity, and enjoy the wonderful flavors of this beloved dish!
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Muah Chee
Ingredients
Equipment
Method
- In a small pan, heat the oil over medium heat. Once hot, add the sliced shallots and sauté until they are golden brown and crispy, about 5-7 minutes. Remove from the pan and place on a paper towel.
- In a mixing bowl, combine the glutinous rice flour and tapioca flour. Gradually pour in the water, mixing with a spatula until smooth and homogenous.
- Prepare your steamer by bringing water to a boil. Lightly grease a steaming tray and pour in the dough mixture. Steam for about 20-25 minutes until firm and cooked through.
- Once steamed, remove the tray and let it cool slightly. Cut the dough into bite-sized squares or rectangles.
- In a large bowl, combine the ground roasted peanuts, sugar, and toasted sesame seeds. Toss each piece of Muah Chee in the peanut mixture until well coated. Sprinkle fried shallot crisps on top.
Notes
- Store leftover Muah Chee in an airtight container at room temperature for up to 2 days.
- Refrigerate for about a week, reheating in a steamer for best texture.
- Freeze pieces in an airtight container for up to a month.
