Muah Chee Recipe

Glutinous rice flour: This flour is made from sticky rice and is essential for achieving the chewy texture of Muah Chee.

Water: Used to mix with the glutinous rice flour to form the dough.

Vegetable oil: Helps to prevent the dough from sticking and adds a slight richness.

Ground peanuts: Provides a nutty flavor and crunchy texture when coating the Muah Chee.

Sugar: Adds sweetness to the peanut coating, balancing the flavors.

When mixing the glutinous rice flour and water, ensure there are no lumps by whisking thoroughly. For a smoother texture, you can sift the flour before combining it with the water.

• glutinous rice flour - Substitute with tapioca flour: Tapioca flour has a similar sticky texture when cooked, making it a good alternative for glutinous rice flour.

• glutinous rice flour - Substitute with sweet rice flour: Sweet rice flour, also known as mochiko, has a similar consistency and is often used in similar recipes.

• water - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a slight sweetness that complements the muah chee.

• vegetable oil - Substitute with sesame oil: Sesame oil provides a nutty flavor that enhances the overall taste of the dish.

• ground peanuts - Substitute with ground almonds: Ground almonds offer a similar texture and a slightly different but pleasant flavor profile.

• ground peanuts - Substitute with ground cashews: Ground cashews provide a creamy texture and a mild, sweet flavor that works well in muah chee.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the dish.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness that complements the other flavors in muah chee.

• Allow the muah chee to cool completely before storing. This prevents condensation, which can make the sticky rice soggy.

• Store the muah chee in an airtight container. This helps maintain its chewy texture and prevents it from drying out.

• If you plan to consume it within a day or two, keep the container at room temperature. Ensure it's kept in a cool, dry place away from direct sunlight.

• For longer storage, place the airtight container in the refrigerator. This will keep the muah chee fresh for up to a week.

• When ready to eat, allow the muah chee to come to room temperature. This will help restore its soft and chewy texture.

• If you wish to freeze muah chee, wrap each piece individually in plastic wrap. This prevents them from sticking together.

• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Muah chee can be frozen for up to 2 months. For best results, consume within this timeframe.

• To thaw, remove the desired amount from the freezer and let it sit at room temperature for a few hours. Avoid using a microwave as it can alter the texture.

• Once thawed, coat the muah chee with the peanut and sugar mixture before serving. This ensures the coating remains fresh and crunchy.

• Microwave Method:

  1. Place the muah chee pieces on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 30-second intervals until warm, checking frequently to avoid overcooking.

• Steaming Method:

  1. Set up a steamer and bring water to a boil.
  2. Place the muah chee pieces on a heatproof plate.
  3. Steam for about 5-7 minutes until they are soft and warm.

• Pan Method:

  1. Lightly grease a non-stick pan with vegetable oil.
  2. Heat the pan over medium-low heat.
  3. Add the muah chee pieces and cover with a lid.
  4. Heat for 2-3 minutes on each side, flipping occasionally until warmed through.

• Oven Method:

  1. Preheat the oven to 300°F (150°C).
  2. Place the muah chee pieces on a baking sheet lined with parchment paper.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, checking occasionally until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the muah chee pieces in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming.

• Mixing bowl: Use this to combine the glutinous rice flour and water until smooth.

• Steamer: Essential for steaming the glutinous rice mixture until it becomes translucent and sticky.

• Knife: Needed to cut the steamed glutinous rice into bite-sized pieces.

• Pan: Use this to mix and heat the ground peanuts and sugar.

• Spatula: Helpful for stirring the glutinous rice mixture and for mixing the peanut and sugar coating.

• Measuring cup: Accurate measurement of water to ensure the right consistency of the glutinous rice mixture.

• Measuring spoon: For measuring the vegetable oil.

• Plate: To place the bite-sized pieces of sticky rice before coating them with the peanut and sugar mixture.

• Mixing spoon: Useful for mixing the ground peanuts and sugar evenly.

Prepare ingredients in advance: Measure out glutinous rice flour, water, vegetable oil, ground peanuts, and sugar beforehand to streamline the process.

Use a microwave: Instead of steaming, microwave the glutinous rice mixture for 3-5 minutes, checking every minute until it becomes translucent and sticky.

Pre-ground peanuts: Buy pre-ground peanuts to save time on grinding them yourself.

Non-stick surface: Use a non-stick surface or parchment paper to cool and cut the sticky rice mixture easily.

Batch preparation: Double the recipe and store extra muah chee in the fridge for quick snacks later.