Muah chee (Peanut mochi)

Muah chee is a sweet-savoury snack made with glutinous rice flour that is very similar to Japanese mochi (rice cakes). In Penang, it is usually served with fried shallots for texture and added depth of flavour.

Muah chee (Peanut mochi) Credit: Georgia Gold

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp cornflour 
• 120 g glutinous rice flour
• 1 tbsp vegetable oil
• ¼ tsp salt
• crispy fried shallots, to serve (optional)

Roasted peanut-sesame mix

• 25 g ground dry-roasted peanuts
• 25 g sesame seeds, lightly toasted
• 25 g caster sugar

Instructions

1. To make the roasted peanut-sesame mix, combine all the ingredients and store in an airtight container until needed. It will keep for up to 2 weeks.
2. Place the cornflour, rice flour, oil, salt and 200 ml water in a bowl and mix well to make a dough.
3. Pour the dough into a lined steamer basket and steam for about 15 minutes or until a toothpick poked into the centre comes out clean. Transfer to a bowl.
4. Using a pair of chopsticks or a fork, stir the muah chee dough until it is springy in texture. Cut it into bite-sized pieces and toss in the roasted peanut-sesame mix to coat.
5. If you'd like to enhance the sweet-savoury flavour, sprinkle with fried shallots before serving.

 

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.