Singaporean-Malaysian🍰 Sweets & drinks

Muah Chee

Name: Muah Chee
Total time: 40 min
Cuisine: Singaporean-Malaysian
Ingredients: ~200 g glutinous rice flour; ~50 g corn flour or tapioca flour; ~40 g sugar; 1 pinch salt; ~180 ml warm water; ~3 tbsp shallot oil; ~3 tbsp white sesame seeds; ~3 tbsp black sesame seeds; ~150 g raw peanuts; ~50 g sugar (for coating)

⏱ 40 min

A famous Malaysian street snack made from long-grain glutinous rice flour dough, steamed and stirred until springy, then cut into pieces and coated with a mixture of white sesame seeds, black sesame seeds, or crushed peanuts and sugar. Best served warm.

Adapted from a video by Nyonya Cooking

Muah Chee | Chinese Mochi | Glutinous Rice Ball Snack with Sesame Seeds | 麻糍 [Nyonya Cooking]

Watch on YouTube

Ingredients

glutinous rice flour~200 gest.
corn flour or tapioca flour~50 gest.
sugar~40 gest.
salt1 pinch
warm water~180 mlest.
shallot oilor vegetable oil as substitute~3 tbspest.
white sesame seeds~3 tbspest.
black sesame seeds~3 tbspest.
raw peanuts

Steps

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1
Toast raw peanuts in a medium-heat pan, occasionally stirring, until fragrant and the skins begin to crack.
2
Pour the hot peanuts onto a clean kitchen towel and rub gently to remove the skins.
3
Lightly roast white sesame seeds and black sesame seeds separately in the pan for about one minute each until fragrant.
4
Blend black sesame seeds briefly in a blender to release aroma, transfer to a bowl. Repeat with white sesame seeds, then pulse peanuts for about 10 seconds.
5
Mix glutinous rice flour, corn flour or tapioca flour, sugar, and a pinch of salt in a bowl.
6
Gradually add warm water while stirring to create a smooth batter, allowing the glutinous rice flour to fully expand.
7
Add shallot oil or vegetable oil and mix thoroughly until the oil fully incorporates with the flour mixture.
8
Pour the batter into a clean plate and place it in a steamer lined with cloth to prevent water droplets from falling in. Steam for 10–15 minutes until cooked through; check with a toothpick for doneness.
9
While still hot, vigorously stir the dough with a pair of chopsticks for about 3 minutes until it becomes springy and elastic. This step is essential for the proper texture.
10
Cut the dough into small pieces using a lightly oiled kitchen knife.
11
Use kitchen scissors to cut the dough pieces into smaller portions and coat them with the sugar and peanut mixture.
12
Repeat the coating process with black sesame seeds, white sesame seeds, or a mixture of both, adding sugar to taste. Adjust sweetness as desired.
13
Serve warm immediately. Leftover muah chee can be stored in an airtight container in the refrigerator for 1–2 days, or resteamed and stirred again with chopsticks to restore elasticity.

Muah Chee

Ingredients

Steps

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