Muah Chee is a childhood favourite snack of mine. It is sticky glutinous flour dough, cooked and then sprinkled with heaps of sesame, peanut sugar toppings. I love the chewiness of the dough, and the crunch of the nuts. It’s hard to describe the texture- it is probably closest to tapioca pearls or the bubbles in bubble tea. Except it is alot more sticky!
Muah Chee used to be really popular in night markets and in coffee shops in Singapore. In my recent trip back, I realised that they are not as common-it’s still available but only in selected places. I guess one positive to knowing this recipe is that we can continue to make it at home…with the addition of MORE toppings!
I made three batches-with one batch that didn’t cook properly. I’m not sure why, since I did exactly the same thing for all 3 batches! Oh well, it isn’t meant to be.
1 cup glutinous rice flour
2 tsp sugar
2 tbsp thick coconut milk
1 tbsp cooking oil
150 ml water
1 tsp of olive oil
1 cup of roasted granulated peanuts
1/4 cup of sugar
2-3 tsp of sesame seeds
Combine glutinous rice flour, sugar, coconut milk, oil and water in a microwave safe bowl. Stir till it becomes like a thick dough. Microwave for 1 min, mix, then another 1 min.
Pulse all toppings in your food processor. I made enough for 2 batches of muah chee.
Snip the dough while it is warm, tossing it with the topping. Eat!