One of my all-time favourite snacks to eat since my childhood days. It was a must-get for me whenever I came across a pasar malam or muah chee stall. But since I started making muah chee at home a few years back, I no longer buy any from outside because it’s really easy and cheap to make.
In fact, this particular Peanut Muah Chee recipe that I’m sharing now is a very simplified one which is not just quick to make but is also healthier in a sense that I don’t use a lot of oil or sugar. I’ll share another muah chee recipe next time which is inspired by the muah chee from Hougang 6 Miles Famous Muah Chee in Toa Payoh – that will require extra steps to prepare the shallot oil that is used to impart a fragrance to the muah chee itself. More later on.
It’s not an absolute must to add oil (you can use sunflower, canola or vegetable oil if you don’t have olive oil) to the dough before steaming but I do think that the oil makes the muah chee smoother and nicer. And if you like the ground peanut coating to be sweeter, just add more sugar.
- 200g glutinous rice flour
- 200ml water
- 2 tsp olive oil
- 75g ground roasted peanuts
- 1 tbsp sugar (add 1/2 tbsp more if you like it sweeter)