I grew up on Muah Chee (a glutinous rice flour-based tit-bit usually served with ground peanuts and sugar). 
I can still remember my ground floor neighbour in my Toa Payoh block of flats selling it at her doorstep every afternoon and me buying it (nature - plain, without the peanuts) from her almost every day (too much carbo and bad cholesterol for a child, one good reason why I was a fat child).
If I had a microwave oven back then I could have made loads of it easily and grown even fatter on it. It is surprisingly easy to make. I have however made my muah chee with more almonds than peanuts (though the former is 5 times more expensive than the latter) as almonds have a finer and more subtle taste and are probably a little healthier than peanuts.
200g Glutinous Rice Flour
350ml Water
2 Tbsp Coconut Milk
1/2 Tsp Pandan essence
1 Tbsp Sugar
I can still remember my ground floor neighbour in my Toa Payoh block of flats selling it at her doorstep every afternoon and me buying it (nature - plain, without the peanuts) from her almost every day (too much carbo and bad cholesterol for a child, one good reason why I was a fat child).If I had a microwave oven back then I could have made loads of it easily and grown even fatter on it. It is surprisingly easy to make. I have however made my muah chee with more almonds than peanuts (though the former is 5 times more expensive than the latter) as almonds have a finer and more subtle taste and are probably a little healthier than peanuts.
200g Glutinous Rice Flour
350ml Water
2 Tbsp Coconut Milk
1/2 Tsp Pandan essence
1 Tbsp Sugar
2 Tbsp (Fragrant i.e. Shallot-flavoured - optional) Oil
100g Peanuts
150g Almonds
50g Sugar
1 Tsp Ground Cinnamon
Peel the peanuts and almonds (better buy them peeled if possible) and ground them finely together with the sugar and cinnamon in a blender.
Mix the rice flour, water, coconut milk, pandan essence, sugar and oil in a microwaveable recipient (I used my Corningware casserole with glass cover) and microwave it on high (mine's only 700w) for 7 minutes. Cut up large slabs with a pair of scissors and mix each slab with the nuts mixture, cutting into smaller cubes as you mix them.
100g Peanuts
150g Almonds
50g Sugar
1 Tsp Ground Cinnamon
Peel the peanuts and almonds (better buy them peeled if possible) and ground them finely together with the sugar and cinnamon in a blender.
Mix the rice flour, water, coconut milk, pandan essence, sugar and oil in a microwaveable recipient (I used my Corningware casserole with glass cover) and microwave it on high (mine's only 700w) for 7 minutes. Cut up large slabs with a pair of scissors and mix each slab with the nuts mixture, cutting into smaller cubes as you mix them.
To variate the pleasure, one can also make Rose-flavoured Muah Chee with Ground Pistachios and Almonds. Yummy...
It's been a long time since I tasted delicious mua chii.. :) Yummylicious...with ground almonds somemore!
RépondreSupprimerMe too it has been such a long while since I last had Muah Chee, it was good to taste it again.
RépondreSupprimerAnd I really like the almonds, they taste better than peanuts and are good for the skin :-).