Muar Chee is made of sticky rice coated with sugar, ground roasted peanuts, and sesame seeds. It’s kinda like mochi or those filled glutinous rice balls.
By Shannon Lim
I’m a very simple girl with simple taste buds. It is the simple recipes that makes me happy and savour with a sweet smile. I have savored some of the best fine-dining food – caviar, cheese, terrine, exquisite pastry. However, it’s too heavy and luxurious for my taste. No offense to the brilliant chefs, I wanted something without cream or excessive details; I wanted something simple and straightforward like Malaysian food. And one of them is Muar Chee.
- 270g (2 cup) Glutinous Rice Flour
- 2 tablespoons Tapioca Flour
- 375ml (1½ cup) Water
- Cooking Oil
- 1 Shallot – thinly sliced
- 100g Peanuts
- 2 tablespoon Pure Palm Sugar (white sugar is used traditionally)
- 1 tablespoon White Sesame Seeds
- 1 teaspoon Butter – soften at room temperature (lard is used traditionally)
- Lightly dry roast sesame seed & peanuts on the pan/work separately. Alternatively you can use the oven to roast.
- Remove skin from peanuts and finely grind using food processor.
- Heat the wok with 1 tablespoon oil on medium heat and fry the shallots until crispy.
- Combine glutinous rice flour and tapioca flour with water to form a batter. Transfer the batter into a greased small tray or heat proof plate.
- Add water on the wok to steam the batter over high heat for 10 minutes until the glutinous rice paste is completely cooked through in the center.
- In a deep plate, mix the ground roasted peanuts, sugar, sesame seeds and butter well.
- Cut a small piece of the rice paste using a cutlery knife, drop it into the peanut mixture and cutting the rice paste into smaller pieces. Coat well with the mixture, dish out and serve immediately with some fried shallot crisps.