Saturday, June 29, 2013

Muah Ji (Steamed Glutinous Rice Kueh with peanut)

Okay, as promised, I came up with another post to submit for this month's MFF blog event. But I do have to apologise to many of my readers and IG friends out there for being patient with me during this period. I must say I really have been neglecting my blog. *sigh* I will try my best to post up all those recipes that you saw me made but not posted. However I foresee that it will get "worst" as the school starts in this second half of the year. Oh noooo! Lol! Anyways, the faster it comes, the faster it goes! ~happy thoughts, fingers crossed please~

Back to today's post! I possibly have made one of the easiest recipes for this month! It Muah Ji or Muar Chee, whichever way you call it. It is simply steamed glutinous rice kueh chunks tossed in sweetened ground roasted peanuts. I cannot remember when was the last time I made this! Why? Lol! It is so yum! I remember having it in Penang a few years back and it was really really good! Why Singapore's or mine not as awesome?! Lol! I guess we just have to make do don't we!?
Oh yes, I love my ground peanuts slightly chunky, haha! Love the chewiness with the combination of crunchiness as well, noms! I can eat this all day, haha!

I adapted the recipe from the book "Agnes Chang's Hawker Delights", one of my favourite cook books I turn to when I want local delights! I did made some changes to it as I am not as fan of whole sesame seeds, I omitted it. Here is my version of this delicious treat:

Ingredients for Muah Ji (Serves 2)
For the kueh
250g glutinous rice flour
375ml water
2 tbsp fried shallot oil 
(fried shallot oil is obtained by frying the sliced shallots in oil until golden brown)

Ground Peanut coating
250g peanuts, roasted at 180C for 10-15 minutes, skinned and ground in blender
60g confectioner's sugar
  • Mix all of the kueh ingredients together in a large bowl till it is smooth and no lumps.
  • Prepare a steamer at medium fire. Grease an 8" round steaming pan and pour the kueh mixture in. Steam it for 30 to 40 minutes till it solidifies.
  • Once done, remove from steamer and brush some shallot oil over the surface to prevent it from drying out. Let cool before cutting it.
  • In another mixing bowl, add in ground peanuts, confectioner's sugar and mix well. 
  • Using a sharp kitchen scissors, cut up the cooled steam kueh into small bite size and drop them into the peanut mixture. Coat it well so that it is not sticky. 
  • Pile the coated pieces of muah ji in a bowl and sprinkle some more ground peanuts over it. Enjoy!!

All so simple and yet all so delicious! I can have the whole thing all to myself! Nom nom nom, hahah! Feel free to half the recipe if you like. And this is best eaten on the day you make it.

I am happy to submit this to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies.

okay folks, have a great weekend!


鲸鱼蓝蓝蓝 said...


Edith C said...

I have been dreaming about this too! Ok now you make my dream comes true. Yummy

lena said...

i also prefer mine just with kacang..ho chiak!

Mich Piece of Cake said...

Seeing your lovely muah chee, i would love to have some right away!

kanwar jis said...

Best Gulab Jamun in India is an Indian traditional desert dish. Sprinkle some milk on top of it to make it smooth and soft. Soft, spongy and melt in mouth gulab jamuns drenched in syrup is a traditional kanwarjis sweet.