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

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.


  • Weighing scale
  • Measuring cup
  • Measuring spoon
  • Steamer / Wok


  • 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)

Muah Chee 1


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.

Muah Chee 2
Muah Chee 3

Muah Chee 4

Muah Chee 5



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