Muah Chee has been my all-time favourite snack and dessert since young. It is also my sister’s favourite food, and when we were young, whenever we passed by the muah-chee stall in Pasar Malam, we would definitely get a packet each. I do remember many years ago, there was a granny who sold very delicious muah-chee, always stationed at a temple in Paya Lebar. Unfortunately, I cannot find her stall there anymore. And, it is difficult to find anyone selling muah-chee with similar texture. Hence, I decided to make my own muah-chee in hope to find back the texture I always like.

Muah-Chee is also known as glutinous or sticky rice snack with peanut. There are several ways of making muah-chee and I chose to use the steaming method here. You can make your own peanut powder, instead I bought the ready made ones from supermarket.

Here is the recipe for making the traditional snack, Muah Chee.

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Preparation Time: 5 minutes

Cooking Time: 20 minutes
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• Weighing scale
• Measuring cup
• Measuring spoon
• Steamer / Wok

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• 120g glutinous rice flour
• 1 tbsp tapioca flour (optional, for more chewy texture)
• 180ml water
• 2 tbsp cooking oil
• 150g of peanut/sugar powder mix

(Serving size: 2-3 persons)

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[title size=”2″]Directions[/title]

1. Mix glutinous rice flour, tapioca flour and oil in a large bowl and gradually add water into it. You may either use your hand or a spoon to dissolve the flour. Ensure no lumps is in mixture.

2. Heat up the steamer/wok for steaming.

3. Place the bowl of mixture in the steamer / wok.

4. Steam for 15 minutes.

5. After steaming, let the sticky white paste stands for 1-2 minutes under room temperature.

6. Grease the scissor blade and fork / tong with a little oil before cutting the sticky paste. To save time, cut a bigger piece of sticky paste, transfer to the plate/bowl of peanut/sugar powder mix, cut into small pieces while coating the small pieces sticky paste with the peanut/sugar powder mix.

7. Serve.
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A. Rose-favoured Muah-Chee: This is my favourite. Add 10ml of Rose syrup and reduce the corresponding amount of water. If you prefer sweeter and heavier rose taste Muah-Chee, you may increase the rose syrup to 20ml.

B. Pandan Muah-Chee: Add 1/2 – 1 tsp Pandan Paste, or make your own Pandan juice. You can also use home-made Pandan essence. See this post – Pandan Juice.

C. Black sesame powder Muah-Chee: Instead of peanut powder, use black sesame powder and sugar. [/content_box]
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