Monday, November 28, 2011

Homemade Muah Chee

A really quick post to stop my blog from gathering cobwebs.

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


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


  1. 健康最重要~


    Take care~

  2. Like you, I can't spend too much time on blogging and blog hopping.

    Anyway, take care!

  3. Lovely snack that can have it anytime of the day :) Do take care and hope to see updates from you here and there too.

  4. Hi SSB,

    Do take lots of care of yourself! (: You'll be missed! (:

  5. Me too, have not eaten muah chee for a long long time, thks for reminding me .. ^_^

  6. i like the muah chee very much...thx for sharing the recipe...:) i want to make this for myself
    take care of yourself ya...btw, is it the monitor resolution need to be adjusted or the position of the monitor is not right for your eyesight?

  7. Me too! Too cope up with work on hand. But you won't be forgotten, will drop by to visit you :) Take care.

  8. shan: 谢谢!我尽量不要停写太久。哈哈!

    Blessed Homemaker: Thanks! I guess there are always times when we need to take a break. :)

    Ellena: Sure, I will always be here, reading commments and dropping by your blogs, just silently. :)

    Jasline: Thanks!

    Moon: Thanks!

    爱丝特: Must try it soon!

    Sherleen: Maybe... I guess I'm just spending too much time online. Not good for the eyesight and got neck problems too. Time to change my lifestyle. Thanks for your concern! :)

    muimui: Thanks! I'm also reading your blog, just silently.

  9. I done a batch of muah chee too. Will try yours another time.

    In the meantime, take care.

  10. Hi, is there any other ingredient available to replace 'shallot oil'? As my mum is a vegeterian.


  11. Edith: Thanks!

    Elin: You can use vegetable oil. My mum is also a vegetarian.

  12. but is a bit salty......and why was it very very very sticky?....but is damn nice!

  13. Emily: Maybe u added too much salt. Yes, it is sticky when you are scooping, just takes a little time. :)

  14. can i like put a flavoring on it? like pandan?

  15. Emily: Actually I have never seen flavoured muah chee. But if you love pandan flavour, why not? I'm sure it will taste good.

  16. I tried your recipe. But I subbed shallot oil with sesame oil and fried some crispy (large) onions. I blended the crispy onions with freshly roasted almond, peanut, cashew and sugar.
    I cooked the dough on a piece of baking paper inside the rice cooker steamer separator thingy. It only took 15 minutes as the whole thing expanded and tried to burst my rice cooker, but it was properly cooked. Your measurements for the dough was spot on.
    I took a pic here