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Homemade Muah Chee photo

Muah Chee

This Muah Chee is a chewy, nutty delight! Made with glutinous rice flour and topped with crunchy peanuts, it’s perfect for parties!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snack
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 1/4 cups glutinous rice flour (8 oz/225 g)
  • 2 tablespoons tapioca flour
  • 1 1/2 cups water
For the Coating:
  • 2 cups ground roasted peanuts (8 oz/225 g)
  • 1/2 cup sugar
  • 1/2 cup sesame seeds lightly toasted
  • 3 tablespoons fried shallot crisps
For Frying:
  • 3 tablespoons oil for frying the shallots
  • 5 cloves small shallots peeled and sliced thinly

Equipment

  • Mixing bowl
  • Steamer
  • Spatula
  • Knife
  • Serving plate

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Once steamed, remove the tray and let it cool slightly. Cut the dough into bite-sized squares or rectangles.
  5. 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.