Sunday, October 23, 2011

Loh Mai Chi (糯米糍)

In case any one of you have no idea what is Loh Mai Chi(糯米糍), it is actually slightly sweetened glutinous rice kuehs encasing sweeten roasted ground peanuts. The kueh is pretty similar to mochi texture, but its softer and probably much more sticky due to its higher ratio of water. And because of that, it is very hard, at least to me, to make this kueh. I kept telling myself as I was shaping and wrapping the peanut fillings; Why did I get myself into this "sticky situation"?! Lol! So naturally, I didn't do a good job making these...almost a quarter of them ended up badly wrapped and into my mouth!! Well at least they still taste good. ;)
As you can see, these balls are not exactly picture perfect but trust me, they are the most presentable ones I made, lol! I only made half the recipe, so it only yields about 12 balls, not a lot of room for practice if you know what I mean. :P
I got this recipe from the book "Agnes Chang's Hawkers' Delights", one of my favorite kueh / local delights cookbook. :) But I think next time I might reduce the amount of water added so that it won't be that sticky to handle. :P But again, the texture is really soft and nice....

Ingredients for Loh Mai Chi (糯米糍): (makes about 24)
250g glutinous rice flour
500ml water
80g sugar

Filling:
500g toasted peanuts, skin removed and grounded
100g toasted sesame seeds, grounded (I omitted this)
150g icing sugar, sifted

Mix everything together until well combined.

Flour for coating:
500g rice flour (I used only 200g)
The book suggested to fry the flour till very dry and then let cool. But I just microwave 3 times at high for 1 minutes.

Method:
  • Skin: Mix all the ingredients until well combined. Pour into a greased steaming tray and steam with medium heat for 45 minutes (I only steamed 20 minutes) until cooked.
  • Leave to cool and pour into the rice flour for coating. Then using a greased scissors, snip it into 25 equal portions.
  • Take a portion of the cooled kueh and flatted into a disc. Place a teaspoon worth of peanut filling in the center and wrap it up by sealing the ends properly.
  • Then coat it again with the rice flour before putting it into small paper liners.
Because the peanut filling is a like a loose pile(no oil or water added), its so hard to place it neatly and seal the dough. So when I see how nicely some of the fellow bloggers made these yummy kueh....envy envy! I guess the only way is to make them again and practice more!
I love this shot, a generous amount of peanut filling...I like! If you are a peanut lover like me, you have got to make this. It's like peanut filled mochi, nice! :D You know if you can't shape it like you want it, just snip up the kueh and roll them in the ground peanuts and eat them like Muah chi, haha! I bet it's equally good. ;)


Okie dokie, got to go. Hope you all have a great week ahead! Cheers!

19 comments:

ReeseKitchen said...

Oh I love this too!! I tried making these last time, yeah...the sticky dough was alittle difficult to handle but maybe you can try it with a pair of plastic glove or small plastic bags, so that it won't stick it on your hands...:)

Sonia (Nasi Lemak Lover) said...

Ya, is not easy to wrap with loose peanut, so long the taste is good, who care about the shape.

wendyywy @ Table for 2..... or more said...

When I was a kid, I like to eat this and get my lips all floury... yum yum!

Ann@Anncoo Journal said...

I love this! Never mind about the shape, eat it first :D

edith said...

it has been ages since I last eaten one! mmmm looking good.

lena said...

one of my favourites! open my mouth and pop the whole loh mai chee in, yum yum!!

DG said...

Love mochi very much, with peanut filling definitely is my favourite. Yum Yum ....

Quay Po Cooks said...

This looks awesome. Of course, it is my favorite! Got to learn how to me this. The best one is too far away. It is sold by an very old couple in Ipoh.

爱丝特 said...

看到这个就想到小时候吃的糯米糍,不过那时候小不太会吃,每次都会被那粉给呛到。。呵呵

Honey Bee Sweets said...

Yes yes Reese, I had the pleasure of tasting those you made, very yummy! Ok, will try using plastic glove next time, tks!

Haha, thks for the support Sonia! Indeed many of the poorly wrapped ones just ended up in my tummy!

Wendy, I still do that now, lol!

Honey Bee Sweets said...

Heehee, yes Ann, eat first!

Edith, it's pretty easy to make, except the wrapping part. It taste as good as it looks. :D

Lena, open wide..... Here comes a big one!

Honey Bee Sweets said...

DG, I have forgotten how much I like this too! Very yummy indeed.

Thanks Quay Po! Hope to see your post soon! Yes, easier to master it yourself then to keep driving so far for it. XD

爱丝特, you know I used to be like that too! But now old liao, cannot bother, everything also eat, lol!

Shirley @ Kokken69 said...

This does look soft and yummy! Despite the sticky nature, I think your Loh Mai Chee has turned out really nice!

Zoe said...

This is one of childhood fav.

I know that they can be not very easy to make but yours are very nicely shaped.

Angie's Recipes said...

Of all kinds of glutinous rice treats, Loh Mai Chi is still my top favourite!

Jo said...

Ooh this looks so tempting and I love eating it with peanut filing.

鲸鱼蓝蓝蓝 said...

这太好吃了,上次做了一次,还想再做:)

hanushi said...

Lovely lovely. I cant take my eyes off these.

Raycillient said...

Thank you for posting this will try this recipe ASAP! :) thanks!