What's In My Muah Chee?
muah chee is quite similar to the local mochi actually (but different to the Japanese mochi or daifuku). Mochi is normally served with the fillings wrapping inside while muah chee is by coating them on the outer layer. And what makes mine so special? Errrrr.... actually it isn't special....just fun & more flavourful to enjoy. I had mine by adding in the black glutinous rice flour and some azuki....oh and some coconut milk. I love adding in these three ingredients in my cooking & baking a lot. They are such a terrific marriage couple.
And here's the recipe.
1/2 cup black glutinous rice flour
3 tbsp sugar
1 cup boiling water
1/2 cup coconut milk
1/3 cup cooked azuki (canned azuki)
For Coating :
1/2 cup roasted crushed peanut
2 tbsp fine palm sugar
2 tbsp sugar
(combine both & mix well)
(1) combine both glutinous rice flour, azuki & sugar into a big bowl.
(2) then stir in coconut milk & boiling water, mix till combined.
(3) place the sticky paste to a oil based pan then steam for 30mins.
(4) leave dough to cool completely before coating with crushed peanut sugar.
This is a very interesting flavour of muah chee. Hope you guys will love it too. enjoy & have fun!
I'm sending this Shaz & Suresh @ Muhibbah Malaysian Monday event.
Special note to all my readers,
I would like to apologize to all cause I haven't been blogging much lately. I will try my best to hop over to yours as soon as possible. Thanks so much for your visits and to all your wonderful comments. I'm looking forward to visit you all soon.
With love, hugs & kisses,