Muah Chee (Muar Chee)

Method6 steps

1. 1

   Step 1: Heat all 3 tablespoons cooking oil in a skillet over medium heat. Add all 5 thinly sliced small shallot cloves and stir until golden brown and fragrant. Take off the heat and strain. Keep the recovered fragrant oil and the fried shallot crisps in separate containers; the crisps are the topping for step 6.

   Uses 3 tbsp cooking oil for making shallot oil · 5 cloves small shallots, peeled and thinly sliced

   
2. 2

   Step 2: Brush the steaming pan with a little of the recovered shallot oil from step 1. Mix all 225 g glutinous rice flour, 2 tablespoons tapioca flour and 1½ cups dough water with all the remaining recovered shallot oil until smooth. Keep the fried shallot crisps reserved for topping.

   Uses All recovered shallot oil: a little for greasing, then the remainder for batter · 225 g glutinous rice flour (about 8 oz) · 2 tbsp tapioca flour · 1½ cups water for the rice dough

3. 3

   Step 3: Bring the steamer water to a boil. Pour all the rice batter from step 2 into the greased pan and steam over high heat for about 15 minutes. Check the center: the dough should be set and fully cooked, with no wet batter on a toothpick or knife. Continue steaming and recheck if needed. Remove the pan and let the cooked dough cool enough to handle.

   Steam muah chee dough · 15 minUses All smooth glutinous rice batter · Water, enough to keep the steamer steaming during cooking

4. 4

   Step 4: In a deep dish, mix all 225 g ground roasted peanuts with the ½ cup white granulated sugar and ½ cup already lightly toasted white sesame seeds until evenly combined. Keep this coating mixture separate from the cooked dough until cutting.

   Uses 225 g ground roasted peanuts (about 8 oz) · ½ cup white granulated sugar · ½ cup white sesame seeds, already lightly toasted

5. 5

   Step 5: Cut a small portion from the cooled, cooked dough from step 3 and drop it into the peanut-sugar-sesame mixture from step 4. Chop it into small cubes and toss to coat. Repeat with all the remaining cooked dough, using just enough coating to cover each piece. Keep any unused coating separate.

   Uses All cooled cooked muah chee dough · Peanut-sugar-sesame coating, as needed

6. 6

   Step 6: Transfer all the coated muah chee cubes from step 5 to a plate and serve immediately in eight snack portions. If using the topping, measure 3 tablespoons of the reserved fried shallot crisps from step 1 and sprinkle over the cubes. Keep any extra crisps and coating separate. Toothpicks can be used for serving.

   Uses All coated muah chee cubes · 3 tbsp reserved fried shallot crisps, optional