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Muah Chee is a popular street snack in Malaysia. This soft, chewy sweet treat is made from glutinous rice dough, coated in ground peanuts, sugar, sesame seeds, and topped with crispy fried shallots. Follow this easy recipe with step-by-step video and beautiful photos to make your own Muar Chee at home.
Muah Chee Recipe – Homemade And Authentic
I’m very fond of Muah Chee—also spelled Muar Chee—which are Malaysian sticky glutinous rice balls coated with sugar, ground roasted peanuts, and sesame seeds.
This popular sweet snack is commonly found in Penang and other parts of Malaysia, often sold by roadside stalls and mobile hawkers at pasar malam (local night markets). In recent years, it can also be found in modern hawker centers and food trucks.
In Penang, its common Chinese name is 麻芝 (pronounced má zhī in Mandarin), while in other regions of Malaysia, it is also sold as 麻糍 (má cí ). The setup is simple: steamed glutinous rice dough and a ground peanut mixture in a container. When you order it, the vendor cuts a small piece of the rice dough with a dough cutter, transfers it into the peanut mixture, dices it into small cubes, and coats them with the peanut and sugar mix.
You can top Muah Chee with fried shallots, but it’s optional. A small pack of Muar Chee is one of the cheapest desserts in Malaysia, and it’s my absolute favorite. It’s so tasty and satisfying that I could have it every day.
Biting into these soft, chewy peanut-coated dough balls transports me back to my childhood, when I’d eagerly wait for the Muar Chee hawker to ride by my childhood home. His loud call of “Muar Chee, Muar Chee” and the cheerful tooting of his bike horn would echo through the neighborhood, evoking a wave of excitement and nostalgia, even up to these days.
This homemade, authentic, tried-and-true recipe was developed after being away from home in the USA. Here’s my Muah Chee recipe—give it a try at home, it’s a wonderful treat. If you’re interested in Malaysian recipes, feel free to explore my other recipes: Curry Puff, Yam Cake (Or Kuih), Kuih Dadar (Kuih Ketayap) and Chai Kueh.
Muah Chee Origin
I believe Muah Chee originated from China, from a dessert called 糖不甩 (táng bù shuǎi). I have had the Chinese version in Southern China, particularly in Fujian province, which may also explain the similar dessert found in Taiwan.
Muah Chee vs. Mochi
Though the names sound similar and they share a similar texture and appearance, Japanese mochi is often filled with sweet fillings like red bean paste and has a smooth, elastic texture. Mochi is usually coated with cornstarch, potato starch, or roasted soybean flour, which is powdery and pale yellow in color.
Recipe Variations
As time has passed, the recipe has evolved and varies among street vendors. Nowadays, you can find pandan and black sesame-flavored Muah Chee at night markets. However, I’m still partial to the original peanut-coated rice balls served in a small paper tray.
Ingredients You’ll Need
- Oil
- Small shallots
- Glutinous rice flour – The key ingredient for Muah Chee’s texture. There’s really no replacement for it. DO NOT USE rice flour; it won’t work.
- Tapioca flour – This makes the dough stretchy, bouncy and QQ. Cornstarch or potato starch can be used, but they won’t provide the same level of stretchiness.
- Water
- Ground roasted peanuts – I like my ground peanut slightly grainy with texture. Avoid ground peanut powder, you are not making Japanese mochi.
- Sugar – Go for white granulated sugar, as it keeps the texture of the peanut mixture light and crisp.
- Sesame seeds – Go for white sesame seeds (slightly toasted) for that traditional flavor and texture. Black sesame seeds just won’t be the same, as they have a stronger flavor.
- Fried shallot crisps
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Pro Tip: For the peanut and sugar mixture, it should be sweet enough but not overly sweet. The perfect ration for peanuts and sugar is 2:1, with 2 portions of peanut and 1 portion of sugar.
Secret Ingredient
The secret ingredient in my Muar Chee recipe is shallot oil. It gives the dough a savory depth and richness, making the flavor stand out. The shallots add a sweet aroma that balances perfectly with the crunchy peanut coating. This is what makes my recipe stand out and different from the rest!
Don’t forget to check out my step-by-step guide to learn how to make your own shallot oil!
How To Make Muah Chee
Step 1. Shallot Oil: Heat a skillet over medium heat and add the oil. Once hot, add the shallots and cook, stirring, until golden brown and fragrant. Remove from heat and strain the oil. Keep the fried shallot crisps as garnishing.
Step 2. Muar Chee Dough: Brush the pan with shallot oil to grease it. Mix glutinous rice flour, tapioca flour, water, and the remaining shallot oil until smooth.
Step 3. Steaming. Pour the batter into the greased pan and steam over high heat for 15 minutes, or until fully cooked in the center. Let cool.
Step 4. Roasted Peanut Mixture: In a deep dish, mix the ground roasted peanuts, sugar, and sesame seeds until well combined. Cut a small piece of the Muar Chee dough rice using a a dough chopper and drop it into the mixture.
Step 5. Cutting Muah Chee: Cut the dough into smaller cubes and coat the cubes well with the peanut mixture.
Step 6. Serving: Transfer each piece of Muar Chee out and serve immediately with some fried shallot crisps.
Pro Tips For The Best Homemade Muah Chee
- I always lightly toast white sesame seeds in a dry pan over medium heat until they’re golden and smell nutty. It really brings out their flavor and adds a nice crunch to the peanut mixture.
- Freshly made shallot oil makes such a difference. I fry the shallots on medium heat until they turn golden brown for the best aroma. Trust me, this step is what takes my Muar Chee to the next level!
- I make sure to brush the steaming pan generously with shallot oil before pouring in the batter. It stops the dough from sticking and adds even more flavor.
- Since the dough can get sticky, I always coat my hands or my dough chopper with a bit of shallot oil. It makes handling and cutting so much easier.
Frequently Asked Questions
You can, but homemade shallot oil adds a fresher, richer flavor that really makes a difference in this recipe. If you’re short on time, store-bought will work, but you may miss out on that extra aromatic punch from freshly fried shallots.
Toast sesame seeds in a dry pan over medium heat, stirring often so they don’t burn. Once they turn golden and smell nutty, they’re done.
The dough should be firm and not sticky when fully cooked. You can check by poking it with a toothpick or knife—if it comes out clean, the dough is done. If it’s still a bit runny, steam it for a few more minutes.
Yes, you can! Simply pour the dough mixture into a microwave-safe glass container and microwave it for 3-4 minutes, or until cooked through. To check if it’s done, insert a toothpick into the center—if it comes out dry and slightly sticky, it’s ready. If it comes out wet, microwave for an additional minute and check again.
To keep the dough from being too sticky, grease your pan well with shallot oil before pouring in the batter. You can also coat your hands with shallot oil to help. If it’s still too soft, just steam it a little longer to firm it up.
Store it in an airtight container at room temperature for 1-2 days. It’s best fresh, but if you need to reheat it, just steam it again to soften it up. Keep the peanut mixture separate so it stays fresh longer.
This recipe is only 534 calories per serving.
Other Recipes You Might Like
Here are some of the amazing sweet treats in Malaysia.
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Muah Chee (Muar Chee)
Ingredients
Shallot Oil
- 3 tablespoons oil
- 5 cloves small shallots, peeled and sliced thinly
Muar Chee Dough
- 2 1/4 cups glutinous rice flour, 8 oz/225 g
- 2 tablespoons tapioca flour
- 1 1/2 cups water
Roasted Peanuts Mixture
- 2 cups ground roasted peanuts, 8 oz /225 g
- 1/2 cup sugar, or less
- 1/2 cup sesame seeds, lightly toasted
Garnishing
- 3 tablespoons fried shallot crisps
Instructions
- Shallot Oil: Heat a skillet over medium heat and add the oil. Once hot, add the shallots and cook, stirring, until golden brown and fragrant. Remove from heat and strain the oil. Keep the fried shallot crisps as garnishing.
- Muar Chee Dough: Brush the pan with shallot oil to grease it. Mix glutinous rice flour, tapioca flour, water, and the remaining shallot oil until smooth.
- Steaming: Pour the batter into the greased pan and steam over high heat for 15 minutes, or until fully cooked in the center. Let cool.
- Roasted Peanut Mixture: In a deep dish, mix the ground roasted peanuts, sugar, and sesame seeds until well combined. Cut a small piece of the Muar Chee dough using a dough chopper and drop it into the mixture.
- Cutting Muah Chee: Cut the dough into smaller cubes and coat the cubes well with the peanut mixture.
- Serving: Transfer each piece of Muar Chee to a plate and serve immediately with fried shallot crisps. Use toothpicks to eat.
Video
Notes
- I always lightly toast white sesame seeds in a dry pan over medium heat until they’re golden and smell nutty. It really brings out their flavor and adds a nice crunch to the peanut mixture.
- Freshly made shallot oil makes such a difference. I fry the shallots on medium heat until they turn golden brown for the best aroma. Trust me, this step is what takes my Muar Chee to the next level!
- I make sure to brush the steaming pan generously with shallot oil before pouring in the batter. It stops the dough from sticking and adds even more flavor.
- Since the dough can get sticky, I always coat my hands or my dough chopper with a bit of shallot oil. It makes handling and cutting so much easier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use Corn Flour in place of Tapioca flour?
Please follow the recipe.
Hi…may i know this mua chee step can i use same way as i make tang yuan? Make square shape and boil like tang yuan .than mix with roasted peanut sugar
Hi there this looks great and I will try it. I was in Penang for a couple months 20 years ago and remember ordering from the street vendors something that resembled a small tortilla that was cooked right in front of me and then they would sprinkle on a mixture of ground peanuts and sugar then fold it and serve it. It was incredible. Would you happen to have a recipe for that as well or know what it is called so I can search it on google? Thanks for the great site and recipes… Also going to try your beef satay. Yummm
Hi Mark, that’s called “apam balik”. You can google for the recipe. Pretty easy to make.
Hi Mark, that’s called “apam balik”. You can google for the recipe. Pretty easy to make.