With the earlier experience of making daifuku mochi, so this time i have no problem to handle the sticky cooked glutinous rice dough.
Using a sharp scissor to cut the muah chee, it was so easy to handle ..
I like to enjoy like Penang style, add some fried shallot with it.
I would said the homemade muah chee has no difference in taste if compare to store-bought.
Muah Chee 麻芝Dough150g glutinous rice flour225g water2tsp caster sugarA pinch of salt1tbsp shallot oil (fry 3 shallots with cooking oil)
Topping75g ground roasted peanuts30g caster sugarFried shallotMethod
- Add glutinous rice flour , sugar and salt in a mixing bowl, pour in water and shallot oil then stir to mix well.
- Pour batter in a glass bowl, steam over boiling water over high heat for 15mins.
- While steaming, prepare the topping by mix ground roasted peanuts and sugar on a big tray.
- Once muah chee dough is done and slightly cool, use a silicone scraper to transfer the dough on the peanuts mixture.
- Use a sharp scissor, cut muah chee into small bite size pieces and coat with peanuts mixture.
- Top with fried shallots and enjoy!
Reference: Sunflower Food Galore, recipe by Sonia aka Nasi Lemak Lover
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom
and co-hosted by Joceline - Butter, Flour & Me.