Muar Chee is very popular in Southeast Asia and if you think it is similar to Japanese mochi, well, it is very similar. Glutinous rice flour is cooked into dough-like and then coated with ground peanuts, sugar and sesame seeds. It is soft and a little bouncy.
Muar chee or sometimes you’ll see it spelled as muah chee is a popular snack (to me it’s a dessert) in Southeast Asia countries such as Indonesia, Malaysia and Singapore.
The muar chee is made of mixture of glutinous rice flour and water. The mixture is then cooked into dough-like. It is bouncy, soft and kinda chewy at the same time (a weird way to describe it I know!) and they go very well with the peanut, sugar and sesame seeds mixture. They are slightly sweet, toasty and nutty! I love them!
I’ve never imagined that I would make my own muar chee. This was something I could easily buy if I were in Indonesia. It’s really easy to make though and you can have your dessert or snack in no time. Simplicity at its best!!
Easy Sticky Rice with Peanuts (Muar Chee)
- 1 cup glutinous flour/mochiko flour/sticky rice flour
- 1 tbsp cooking oil
- 175 ml water
- 1/2 cup roasted peanuts (ground)
- 1/2 cup sugar
- 1/4 cup toasted white sesame seeds
Cooking in the pan method:
In a large non-stick pan, add in glutinous rice flour, water, and cooking oil. Use a rubber spatula to mix until it is smooth
Turn on the heat on low to medium and start stirring until the mixture is thickened. The mixture is still pasty and you can't really gather it into a dough yet. Keep stirring and pressing the dough and cook it until it started to turn into smooth ball of dough and slightly translucent. The whole process of cooking is probably about 15 minutes or so. Remove the pan from the heat and transfer the dough into a plate that has been lightly oiled
Use a paper towel dip in some cooking oil and wipe it on your kitchen shears and cut the dough into smaller pieces and toss them in the ground peanuts, sesame seeds, and sugar mixture. Serve immediately
Cooking in microwave:
Place the glutinous rice flour, water, and cooking oil in a large heat-proof bowl (preferably glass) until it is smooth. Cook on high in the microwave for about 3-4 minutes. Remove from the microwave and you will see this white dough and proceed with cutting as I described in the other method above
Prepare the steamer with some water and bring the water to a rolling boil. Place the glutinous rice flour, water, and cooking oil in a large heat-proof bowl (preferably glass) until it is smooth. Place inside the steamer and let it steam for the next 20 minutes. Remove from the steamer after that and you will see a white dough and proceed with cutting as I described in the other method above
Recipe NotesMuar chee is best served immediately after you tossed them in the ground peanut mixture. So only make as much as you want to eat. The longer they sit, the ground peanut mixture will start getting wet as the sugar melts. I actually prefer not to mix the sugar with the peanuts as it tends to make everything "wetter". I just sprinkle in after right before serving. It's up to you how you want to do it
Most Asians (that includes me!) like to have their food to be soft, chewy, and “bouncy” at the same time 🙂 Even the meatballs have to be bouncy! Go figure 😉