Description
Sticky rice balls coated in a sweet peanut mixture. A fun, unique Southeast Asian snack!
Ingredients
Units
- 2 cups (270 g) Glutinous Rice Flour
- 2 tablespoons Tapioca Flour
- 1 1/2 cups (375 ml) Water
- Cooking Oil
- 1 Shallot
- 4 oz (100 g) Peanuts
- 2 tablespoons Pure Palm Sugar
- 1 tablespoon White Sesame Seeds
- 1 teaspoon Butter
Instructions
- Lightly dry roast sesame seeds and peanuts in a pan or oven until fragrant.
- Remove peanut skins and finely grind the peanuts using a food processor.
- Heat a wok with 1 tablespoon of oil over medium heat and fry shallots until crispy.
- Combine glutinous rice flour and tapioca flour with water to form a batter.
- Transfer the batter to a greased small tray or heatproof plate.
- Add water to the wok to steam the batter over high heat for 10 minutes, or until the glutinous rice paste is cooked through.
- In a deep plate, mix the ground roasted peanuts, sugar, sesame seeds, and butter.
- Cut a small piece of the rice paste, drop it into the peanut mixture, and cut into smaller pieces. Coat well with the mixture, and serve immediately with fried shallot crisps.
Notes
- For a smoother peanut mixture, use a high-powered blender or food processor.
- If the batter is too thick, add a tablespoon of water at a time until it reaches a pourable consistency.
- Store leftover Penang Muar Chee in an airtight container in the refrigerator for up to 2 days; it may become slightly less sticky.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: Malaysian
Nutrition
- Serving Size: 3-4 balls
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 10