I remember it was almost 20 years ago when I first tried on Muah Chee. My family and I were on a family trip to Penang and we had our first meal at one of the most famous Penang Hawker Centre known as Gurney Drive. Again, first food that you eaten at a stranger place is always memorable.
Frankly speaking, most of the foods that sold at Gurney Drive were quite a bit of overrated and over price after a few visits. It is a tourist spot after all. However, every time when I was in Penang, I would still stop by Gurney Drive for a nice small pack of Muah Chee. Maybe just for the nostalgia or maybe it is not easy to find a good Muah Chee in Melaka.
Muah Chee is basically mochi generously coated with peanut crushed and sugar. It is a simple snack that are widely available around Malaysia. However, the Muah Chee that I had in Penang was always served with warm or near hot gluten rice dough that you do not usually get elsewhere. Most of the Muah Chee that I had in Melaka were cold served and sometime the peanut crushed was not even crunchy to the bite. I guess they were prepared and packed in advance thus explain the taste differ.
Muah Chee is best served right away once the gluten rice dough was cooked. It is soft and sticky while still warm, and with good chewy texture. However, when it is chilled or dropped to room temperature, it would start to firm up and turn slightly too chewy to the bite. Besides, when the dough is hot, it is much stickier and would easily pick up a lot of peanut crushed on it surface. Which give us a nice crunchy and aromatic peanut flavor on the outside, soft and chewy texture on the inside. This for me, is what a tasty Muah Chee should taste like.
Today, we are going to show you how to make this simple and yet tasty snack with just simple few ingredients, and with minimal efforts!
- Kitchen Scissors
- 100 g Gluten rice flour
- 150 ml Water
- 1 tsp Sugar
- 1/2 tsp Salt
- 80 g Baked or roasted peanuts (mix nuts would do too)
- 1 tbsp Sesame seeds
- Sugar (season to your liking)
- We first start by toasting the sesame seeds in a pan until it is slightly golden brown. Set it aside.
- Crush the peanuts with mortar and pestle or food processor. Try not to crush it too fine as we need some crunchiness from the peanuts.
- Season and mix it with sugar to your liking and the topping is readied. Set it aside for now.
- Next to make the gluten rice dough. Combine gluten rice flour, salt, sugar, and water in a bowl. Mix it well with hands until it form into a slightly wet dough.
- Steam it in a steamer for about 15 minutes.
- Remove it from the steamer and slightly stir it with a spatula. Continue to steam it for another 5 more minutes.
- The dough should be sticky and soft by now. Switch off the heat.
- In a plate, pour the peanuts topping on the plate. Scoop out the dough from the steamer plate and straight to the plate full of peanut crushed.
- Cut it with scissors into small pieces, and coat it with peanut crushed.
- Serve it on plate, top it with the toasted sesame seeds and enjoy your Muah Chee.