Muahchee is a popular snack in Southeast Asia, including in Singapore, where it can often be found in hawker stalls. This glutinous rice flour dessert is similar to Japanese mochi and is originally from Fujian. It’s commonly coated with a mixture of roasted peanuts, sesame seeds, and sugar, and served in perfectly bite-sized pieces.
The dough here is slightly softer in texture than a traditional muah chee since we used mochiko flour. Recipe adapted from Nyonya Cooking.
- 130g Mochiko flour
- 30g sugar
- 1/2 tsp salt
- 200 ML water
- 1 tbsp oil
- 1/4 cup toasted white sesame seeds, you can slightly crush this as well
- 1/4 cup roasted, unsalted peanuts, crushed finely – almost to a powder
- 1/4 cup sugar (I like to use just under 1/4 cup, adjust to taste)
- 1 tbsp oil
We did a mixture of toasted white sesame seeds and crushed peanuts, but you could also do them separately, use black sesame seeds in place of/in addition to the white, and just play around with the coatings using ~2:1 ratio of sesame seed/peanuts to sugar. Note: You will end up with some excess peanut/sesame coating. If you like, you add in the sugar last and reserve plain crushed peanuts/sesame to top on some ice cream or yogurt.
- Mix together dry ingredients and then mix in oil and water
- Steam the muahchee dough for 15 minutes on medium heat
- Remove from steamer and stir muah-chee dough until springy consistency, if using chopsticks to stir, grease your chopsticks with a oiled paper towel
- Grease a separate bowl and transfer the dough over
- Add more oil to prevent sticking, cut off a large piece with scissors (grease your scissors!) and toss it into the crushed peanuts and sugar. Tossing and cutting into smaller pieces as you go
- Serve with toothpicks or eat with your hands 🙂