Leng Chee Kang is a cooling sweet lotus seed soup consisting of lotus seed (lean…
These soft and moist Muah Chee (Fujianese Mochi) coated with chopped peanuts make a great tea time treat or snack. Only 4 ingredients needed.
Muah Chee is a Southern Chinese (Fujianese) dessert that is the stuff of childhood memories. This humble treat can be found in many Fujianese communities in South East Asia, especially Malaysia and Singapore. There are two ways in which this dessert can be made. The “open” version with the cooked glutinous rice flour dough rolled in ground peanut and sugar is commonly associated with Penang. The “closed” version with the dough formed into a ball filled with the peanut mix is also found in other parts of Malaysia. The latter looks more like a mochi. It is interesting to note that both the Fujianese Muah Chee and Japanese mochi sound very similar.
The closest Japanese cousin to the Muah Chee in terms of taste and texture is the Shingen mochi found around Yamanashi region in Japan, home of Takeda Shingen’s (a 16th century war lord) clan. This mochi is covered in soy bean flour (kinako) and drizzled with dark syrup (kuromitsu) in place of ground peanuts and sugar. It usually comes in a plastic container beautifully packaged in a cloth gift bag.
The last time I had Muah Chee was when I visited Penang some years back. It is one of the many things I missed from the old country. When I saw the recipe on Anncoo Journal yesterday, I could not wait to give it a try. I made them this morning and I am glad I did as they were delicious. The sticky dough was soft, moist, and chewy. The dry roasted peanuts I used gave the coating a sweet and salty taste which complemented the dough perfectly. Thank you Ann for this wonderful recipe. There are many, many more delicious recipes on Anncoo Journal. Please do check it out.
Now, let’s start cooking! This is a simple recipe with few ingredients. I did make minor adjustments to Ann’s recipe.
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Muah Chee (Fujianese Mochi)
- 2 cups glutinous rice flour or Mochiko flour (250g)
- 3 tbsp sugar (40g)
- 1½ cups water (360ml)
- ½ cup dry roasted peanuts (80g)
- 3 tbsp sugar (40g)
- Place a metal stand in a large pot. Fill it with an inch or so of water. Bring it to a rapid boil. Lightly oil an 8-inch cake pan with vegetable oil. Set aside. When water comes to a boil, place pan on the stand.
- In a large bowl, combine glutinous rice flour and sugar. Gradually add water. Stir until a smooth batter forms. Pour batter into prepared pan. Cover, reduce heat to medium, and steam for 40 minutes.
- In the meantime, process or chop peanuts until fine. Mix with sugar and set aside.
- When dough is ready, remove and allow it to cool. Scoop sticky dough with an oiled teaspoon and drop into peanuts and sugar mixture. Coat well and serve immediately.
NOTE: The original publication of this post was on June 29th, 2011. This republication comes with changes to the writeup but the recipe remains the same.