Toast sesame seeds and peanuts separately. Once the dough cools, transfer it onto a large piece of wax paper (or a clean smooth counter top lightly greased), and cut it into 16 equal squares. Prepare the sugar and sesame seeds/peanut mixture in advance and store them separately in airtight containers. Thanks. This will prepare three different flavours. Meanwhile, grind the peanut in a food processor and transfer to a shallow bowl/plate. Hi Karen, you will need 30 g sugar of sugar. https://www.nyonyacooking.com/recipes/muah-chee~SyXSdPiPzcWX Judy is the mom of The Woks of Life family. As for muah chee, it is best to prepare it on the day of consumption. It‘s a favourite street snack across China, Taiwan, and even Malaysia and Singapore. Using a spoon, mix batter thoroughly until salt dissolves. Another less seen home cooking method is pan-fried mochi. Because the sugar will dissolve with the moisture in the mochi, making it super sticky. In a large frying pan, fry the 1/2 cup of glutinous flour for around 5 minutes until it turns fragrant and is well cooked through. Once the mochi has finished steaming, remove from steamer. I do understand that sesame and peanut releases oil but is it normal? We haven't had that experience with our dough. Mochi in Taiwan is also a Chinese dessert, or more precisely, a Hakka dessert. Steam them before serving because this glutinous rice snack tastes best when served warm. Across Asia, there are tons of different types of mochi that vary in texture, color, and filling: For this traditional Coconut Peanut Mochi recipe, I made a minor tweak by moistening the filling ever so slightly with some coconut oil––I find that it binds the filling together a bit, so that it’s slightly less crumbly than the traditional version. The Taiwanese traditional mochi requires pounding cooked sweet rice into dough, and that is just a pain to make. Don’t you put any water in with the flour mix? Crush/blend them after toasting. Then, cut or pinch dough into bite-sized pieces and coat with sugar and sesame/peanuts mixture. Preparation 15 minutes Cooking 20 minutes. Factors such as brands purchased, natural variations in fresh ingredients, etc. TIP: Working with cooked glutinous rice dough can be a sticky business. While the dough is cooling, make the filling by combining the chopped peanuts, coconut flakes, sugar and 1 tablespoon coconut oil. While the dough is cooling, make the filling by combining the chopped peanuts, coconut flakes, sugar and 1 tablespoon coconut oil. Muah Chee making is actually rather simple. Ok, here’s how to make these coconut peanut mochi! Once the water in the steamer is boiling, steam the dough mixture for 15 minutes over high heat. Besides that, there are other notable differences which is explained below: Of course, you can flavour the batter according to your preference but most importantly. Wouldn’t that be dry if you don’t add water or coconut milk? Store the leftovers in an airtight container at room temperature. The most common cooking method is steaming, which yields a soft and chewy texture. Do not edit or reupload any photos, illustrations or videos accompanying recipes. I am sure you watched the part in my Penang food tour video where I raved about the delectable muah chee I had. Once it is removed from the steamer, the dough has to be stirred thoroughly until it becomes springy. Roll in the coconut flakes to coat. Can I use desiccated coconut as the topping? Let it cool completely. Consume within 3 days. If you have not tasted it before, ‘Muah Chee’ is very similar to mochi. Store these coconut peanut mochi in an airtight container at room temperature. Separate the balls with greased scissors, or with chopsticks =P. Learn how your comment data is processed. Mua Chee is the Chinese version of ‘mochi’. Fillings (peanut powder with sugar, sesame powder with sugar, red bean paste, use your own creation. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook!

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