Muah Chee / Mochi / 麻糍 with Peanuts and Black Sesame (Steamed or Fried)

🧂 Ingredients

• 100 g glutinous rice flour
• ⅛ tsp salt
• 1 tbsp shallot oil
• 150 ml water
• 100 g peanuts

  or ground peanuts
• 2 tbsp stevia sweetener
• 100 g black sesame seeds

  or sesame powder
• 2 tbsp stevia sweetener

Instructions

• 1 Toast 100 g peanuts over medium-low heat for 5-8 minutes in a non-stick pan.
  Keep stirring and flipping the peanuts to ensure even toasting until the nutty
  aroma is released. Remove peanuts and let it cool completely.
  
  Note: If using toasted peanuts, you can skip this step.
• 2 Transfer into a food processor and grind into fine sandy texture.
  
  Note: Take note not to overgrind the peanuts, if not it turns into peanut
  butter.
• 3 Mix 2 tbsp stevia sweetener with the ground peanuts evenly.
• 4 Toast 100 g black sesame seeds over medium-low heat for 3-5 minutes in a
  non-stick pan. Keep stirring and flipping the black sesame seeds to ensure even
  toasting until the nutty aroma is released. Remove black sesame seeds from pan
  and let it cool completely.
• 5 Transfer into a food processor and into fine sandy texture.
  
  Note: Take note not to overgrind the black sesame seeds, if not it turns into
  paste texture.
• 6 Mix 2 tbsp stevia sweetener with the ground black sesame evenly.
• 7 Mix 100 g glutinous rice flour, 1/8 tsp salt and 150 ml water. Stir into smooth
  batter.
  
  Then add 1 tbsp shallot oil and mix well. Batter should be smooth and slightly
  runny.
• 8 Frying method:
  
  Use a non-stick pan over low heat. Pour in the batter and allow it to cook. Keep
  stirring the mixture with a spatula as the batter thickens.
  
  Keep stirring and folding until the batter turns into a slightly translucent,
  sticky and soft muah chee. Then turn off the heat.
  
  The cooking process takes about 10 min. Cover and let it cool down slightly.
• 9 Steaming method:
  
  Boil water in a steamer over high heat. Pour the batter into a heat-proof dish.
  Cover and steam for about 15 minutes.
  
  Halfway during the steaming, use a spatula to fold the muah chee a few times.
  Note: I did this twice during steaming.
• 10 Once it turns into a slightly translucent, sticky and soft muah chee, turn off
  heat.
  
  Cover and let it cool slightly.
• 11 Use a pair of greased scissors and tongs to handle the muah chee as it's very
  sticky.
• 12 Put a slab of the muah chee and coat it with the peanut mixture or black sesame
  mixture.
  
  Then cut into bite-sized pieces. Roll each piece with the peanut or black sesame
  mixture until evenly coated.
• 13 Enjoy the snack within the day.

Nutrition Info