Muah Chee (Muar Chee)

Muah chee or muar chee served on a plate with toothpicks.

4.50 from 8 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Malaysian Recipes

Keyword: Muah Chee, Muar Chee

Servings: serving

Author: Bee Yinn Low

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