I made this Homemade Muah Chee from HHB. There was an instant urge to make this as I have not eaten muah chee for a long long time. I love this recipe as it is very soft and less chewy. Very suitable for children and elderly as it is easier for them to bite. A recipe worth keeping!
A note to self that the peanut mixture is more than enough for coating, so I will make about 1/2-3/4 of the given recipe next time.
Short update:
Before I end, I would like to make a quick update about myself. I am cutting down my time spent online, by more than half than I used to be. I will be spending less time visiting blogs and will not be leaving much comments on your blogs. I may be baking less often than before, but will still try to post up my past bakes. Of course, I will still be here to coordinate with the Aspiring Bakers event. Really sorry about it. One of the reasons is because I can't seem to view the computer screen for too long. So I need to get away from the computer as much as possible. :(
Homemade Muah Chee
Ingredients (serves 4)
200g glutinous rice flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon shallot oil
250ml water
1 teaspoon shallot oil for brushing
150g roasted peanut powder (I used ready made ones)
40g toasted sesame
75g granulated sugar
Method
1. To make shallot oil, thinly slice 2 shallots, fry with 4 tablespoons oil (about two parts of oil to 1 part of shallot) till golden brown. Leave to cool.
2. Mix glutinous rice flour, sugar, salt, shallot oil and water in a mixing bowl. Stir to combine, make sure flour mixture is completed dissolved.
3. Pour the mixture into a deep dish (I used a 8" corelle dinner plate). Steam over medium heat for about 25mins. Test the centre to ensure it is cooked through. Brush the surface with shallot oil and leave to cool.
4. Mix peanut powder, toasted sesame and granulated sugar in a plate. (Note: I only used up half the portion of the peanut mixture).
5. When ready to serve, scoop small pieces of muah chee with a spoon and toss them in the peanut powder mixture. Serve immediately.
Recipe from: Happy Home Baking and Sunflower Food Galore
