By Mei Kam Se-Teo Chan
This traditional sweet Chinese snack gets an aromatic flavour lift from a savoury ingredient – fried shallot oil. The combo of gooey dough, toasted sesame seeds and the crunch of granulated sugar is simply addictive. Muah Chee was commonly eaten for breakfast in Southern China.
Total time: 1 hour
Serves: 10-12 people
A: Sticky Rice Dough
600g glutinous rice powder
2 teaspoons shallot oil
B: Peanut Sesame Seed Crumb
500g peanuts, ground or whole roasted without skin
250g sesame seeds*, toasted
200g granulated sugar, white
1. In a large tray, combine B ingredients well. Set it aside. Sugar has been reduced by 20%. Alternatively, buy roasted peanuts and pulse with sesame seeds in a food processor.
2. In a flat saucepan or medium mixing bowl, combine rice powder and water. Mix well to form a smooth batter.
3. Using a pastry brush, brush base and sides of a round, 24 cm tray with shallot oil. Pour batter into tray. Cover top of tray with cling film before steaming – this prevents condensation formed inside the wok from dripping onto the dough.
4. Fill up a wok with water reaching up to steaming rack. Bring it to a rolling boil. Place tray on rack. Steam for 40 minutes or until dough is cooked – it’ll become thick and gooey.
5, Using a plastic knife, cut portions of cooked dough. Transfer dough to peanut mixture in a large plate or tray. Repeat until dough is cut up.
6. Cut into bite-sized morsels with a pair of scissors; alternatively, use a plastic knife. Roll them in peanut mixture until well coated.
7, Transfer to a serving plate. Sprinkle with more peanut mixture as desired. Serve immediately. It is best consumed within the day.
*NOTE: Sesame seeds can be white or black or a mixture of both.
TIP: Shallot oil can be purchased from major supermarkets. Alternatively, purchase deep-fried shallots in oil sold in jars. Using a teaspoon, just scoop out 2 teaspoons of oil.
TECHNIQUE: Freshly cooked dough that is still warm has a soft gooey texture and this makes it easy for the peanut mixture to adhere to the sticky dough.
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