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Muah Chee is a well-liked avenue snack in Malaysia. This mushy, chewy candy deal with is constituted of glutinous rice dough, coated in floor peanuts, sugar, sesame seeds, and topped with crispy fried shallots. Observe this simple recipe with step-by-step video and delightful photographs to make your individual Muar Chee at dwelling.
Muah Chee Recipe – Do-it-yourself And Genuine
I’m very keen on Muah Chee—additionally spelled Muar Chee—that are Malaysian sticky glutinous rice balls coated with sugar, floor roasted peanuts, and sesame seeds.
This standard candy snack is usually present in Penang and different elements of Malaysia, typically offered by roadside stalls and cellular hawkers at pasar malam (native evening markets). Lately, it may also be present in fashionable hawker facilities and meals vans.
In Penang, its widespread Chinese language title is 麻芝 (pronounced má zhī in Mandarin), whereas in different areas of Malaysia, additionally it is offered as 麻糍 (má cí ). The setup is straightforward: steamed glutinous rice dough and a floor peanut combination in a container. Whenever you order it, the seller cuts a small piece of the rice dough with a dough cutter, transfers it into the peanut combination, dices it into small cubes, and coats them with the peanut and sugar combine.
You’ll be able to prime Muah Chee with fried shallots, but it surely’s non-compulsory. A small pack of Muar Chee is likely one of the least expensive desserts in Malaysia, and it’s my absolute favourite. It’s so tasty and satisfying that I might have it on daily basis.
Biting into these mushy, chewy peanut-coated nuggets immediately transports me again to my childhood, once I’d eagerly await the Muar Chee hawker to journey by my childhood dwelling. His loud name of “Muar Chee, Muar Chee” and the cheerful tooting of his bike horn would echo by way of the neighborhood, evoking a wave of pleasure and nostalgia, even as much as lately.
This do-it-yourself, genuine, tried-and-true recipe was developed after being away from dwelling within the USA. Final weekend, I picked up a pack of glutinous rice and determined to make Penang Muar Chee at dwelling. Surprisingly, it was fairly simple to make and the tip outcome turned out nice and completely scrumptious!
Right here’s my Muah Chee recipe—give it a strive at dwelling, it’s an exquisite deal with. In the event you’re serious about different Malaysian recipes, be happy to discover my different recipes: Curry Puff, Yam Cake (Or Kuih) and Chai Kueh.
Muah Chee Origin
I consider Muah Chee originated from China, from a dessert referred to as 糖不甩 (táng bù shuǎi). I’ve had the Chinese language model in Southern China, significantly in Fujian province, which can additionally clarify the same dessert present in Taiwan.
Muah Chee vs. Mochi
Although the names sound comparable they usually share an identical texture and look, Japanese mochi is commonly full of candy fillings like pink bean paste and has a clean, elastic texture. Mochi is normally coated with cornstarch, potato starch, or roasted soybean flour, which is powdery and pale yellow in shade.
Recipe Variations
As time has handed, the recipe has developed and varies amongst avenue distributors. These days, you’ll find pandan and black sesame-flavored Muah Chee at evening markets. Nonetheless, I’m nonetheless a fan of the unique peanut-coated nuggets served in a small paper tray.
Substances You’ll Want
- Oil
- Small shallots
- Glutinous rice flour – The key ingredient for Muah Chee’s texture. There’s actually no excellent alternative. Common rice flour gained’t work, because it gained’t provide you with that chewiness.
- Tapioca flour – This makes the dough stretchy, bouncy and QQ. Cornstarch or potato starch can be utilized, however they gained’t present the identical stage of stretchiness.
- Water
- Floor roasted peanuts – I like my floor peanut barely grainy with texture. Keep away from floor peanut powder, you aren’t making Japanese mochi.
- Sugar – Go for white granulated sugar, because it retains the feel of the peanut combination gentle and crisp.
- Sesame seeds – Go for white sesame seeds (barely toasted) for that conventional taste and texture. Black sesame seeds simply gained’t be the identical, as they’ve a stronger taste.
- Fried shallot crisps
Please confer with the recipe card on the backside of this publish for full particulars on every ingredient.
Secret Ingredient
The key ingredient in my Muar Chee recipe is shallot oil. It provides the dough a savory depth and richness, making the flavour stand out. The shallots add a candy aroma that balances completely with the crunchy peanut coating. That is what makes my recipe stand out and totally different from the remainder!
Don’t overlook to take a look at my step-by-step information to learn to make your individual shallot oil!
How To Make Muah Chee
Step 1. Shallot Oil: Warmth a skillet over medium warmth and add the oil. As soon as sizzling, add the shallots and cook dinner, stirring, till golden brown and aromatic. Take away from warmth and pressure the oil. Preserve the fried shallot crisps as garnishing.
Step 2. Muar Chee Dough: Brush the pan with shallot oil to grease it. Combine glutinous rice flour, tapioca flour, water, and the remaining shallot oil till clean.
Step 3. Steaming. Pour the batter into the greased pan and steam over excessive warmth for quarter-hour, or till totally cooked within the middle. Let cool.
Step 4. Roasted Peanut Combination: In a deep dish, combine the bottom roasted peanuts, sugar, and sesame seeds till effectively mixed. Reduce a small piece of the Muar Chee dough rice utilizing a a dough chopper and drop it into the combination.
Step 5. Slicing Muah Chee: Reduce the dough into smaller cubes and coat the cubes effectively with the peanut combination.
Step 6. Serving: Switch each bit of Muar Chee out and serve instantly with some fried shallot crisps.
Professional Ideas For The Greatest Do-it-yourself Muah Chee
- I at all times frivolously toast white sesame seeds in a dry pan over medium warmth till they’re golden and odor nutty. It actually brings out their taste and provides a pleasant crunch to the peanut combination.
- Freshly made shallot oil makes such a distinction. I fry the shallots on medium warmth till they flip golden brown for the perfect aroma. Belief me, this step is what takes my Muar Chee to the following stage!
- I be sure to brush the steaming pan generously with shallot oil earlier than pouring within the batter. It stops the dough from sticking and provides much more taste.
- Because the dough can get sticky, I at all times coat my palms or my dough chopper with a little bit of shallot oil. It makes dealing with and chopping a lot simpler.
Often Requested Questions
You’ll be able to, however do-it-yourself shallot oil provides a more energizing, richer taste that basically makes a distinction on this recipe. In the event you’re brief on time, store-bought will work, however chances are you’ll miss out on that additional fragrant punch from freshly fried shallots.
Toast sesame seeds in a dry pan over medium warmth, stirring typically so that they don’t burn. As soon as they flip golden and odor nutty, they’re completed.
The dough needs to be agency and never sticky when totally cooked. You’ll be able to verify by poking it with a toothpick or knife—if it comes out clear, the dough is completed. If it’s nonetheless a bit runny, steam it for a couple of extra minutes.
To maintain the dough from being too sticky, grease your pan effectively with shallot oil earlier than pouring within the batter. You too can coat your palms with shallot oil to assist. If it’s nonetheless too mushy, simply steam it a little bit longer to agency it up.
Retailer it in an hermetic container at room temperature for 1-2 days. It’s greatest contemporary, but when it’s essential to reheat it, simply steam it once more to melt it up. Preserve the peanut combination separate so it stays contemporary longer.
This recipe is just 534 energy per serving.
Different Recipes You Would possibly Like
Listed here are a number of the superb candy treats in Malaysia.
I hope you get pleasure from this publish as a lot as I do. In the event you strive my recipe, please depart a remark and take into account giving it a 5-star ranking. For easier and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my e-newsletter and following me on Fb, Pinterest, and Instagram for brand new updates.
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Shallot Oil: Warmth a skillet over medium warmth and add the oil. As soon as sizzling, add the shallots and cook dinner, stirring, till golden brown and aromatic. Take away from warmth and pressure the oil. Preserve the fried shallot crisps as garnishing.
Muar Chee Dough: Brush the pan with shallot oil to grease it. Combine glutinous rice flour, tapioca flour, water, and the remaining shallot oil till clean.
Steaming: Pour the batter into the greased pan and steam over excessive warmth for quarter-hour, or till totally cooked within the middle. Let cool.
Roasted Peanut Combination: In a deep dish, combine the bottom roasted peanuts, sugar, and sesame seeds till effectively mixed. Reduce a small piece of the Muar Chee dough utilizing a dough chopper and drop it into the combination.
Slicing Muah Chee: Reduce the dough into smaller cubes and coat the cubes effectively with the peanut combination.
Serving: Switch each bit of Muar Chee to a plate and serve instantly with fried shallot crisps. Use toothpicks to eat.
- I at all times frivolously toast white sesame seeds in a dry pan over medium warmth till they’re golden and odor nutty. It actually brings out their taste and provides a pleasant crunch to the peanut combination.
- Freshly made shallot oil makes such a distinction. I fry the shallots on medium warmth till they flip golden brown for the perfect aroma. Belief me, this step is what takes my Muar Chee to the following stage!
- I be sure to brush the steaming pan generously with shallot oil earlier than pouring within the batter. It stops the dough from sticking and provides much more taste.
- Because the dough can get sticky, I at all times coat my palms or my dough chopper with a little bit of shallot oil. It makes dealing with and chopping a lot simpler.
Serving: 8servings, Energy: 534kcal, Carbohydrates: 60g, Protein: 15g, Fats: 28g, Saturated Fats: 4g, Polyunsaturated Fats: 10g, Monounsaturated Fats: 13g, Trans Fats: 0.02g, Sodium: 162mg, Potassium: 377mg, Fiber: 6g, Sugar: 13g, Vitamin A: 1IU, Vitamin C: 0.3mg, Calcium: 135mg, Iron: 2mg
Diet info is robotically calculated, so ought to solely be used as an approximation.
