Thursday, August 19, 2010

Mua Chi

I remember the first time I ate Mua Chi was when I was a little girl.  It was served at a relative's wedding. I recalled the dough was cut using a piece of thread and then rolled with grounded peanuts and sugar.  I was told that the Hor Poh clan of the Hakka people always have Mua Chi (although it was called a different name)  during weddings.

I never knew making Mua Chee could be so easy until I stumbled upon  Lily Ng' recipe using the short-cut method.  The idea of zapping the dough in the microwave is brilliant.  I have some ground peanuts mixed with toasted sesame seeds left over from my Acar last week so I decided to give it a go.  And the results were fantastic!  


1 cup glutinous rice flour
1 tbsp tapioca flour
2 tsp sugar
4 tbsp coconut cream
1 tbsp cooking oil
150 ml water

2 tbsp fragrant oil (fried with shallots)


1/2 cup of chopped toasted peanuts
1/4 cup of fine granulated sugar
 2 tsp toasted sesame seeds

  • Mix glutinous rice flour, sugar, coconut milk, oil and water in a microwavable  bowl and cook it on High for 1 minute. Stir well and cook for another minute. or more until well cooked.   Stir well.
  • Add in the 2 tbsp of fragrant oil.  Stir well with a plastic spatula. 
  • Let the dough cool a bit. 
  • Combine the ground peanut, sesame seeds and sugar mixture.  Put the dough into the peanut mixture and using a pair of scissor, cut into small pieces and coat well with peanuts. 
  • Serve.  

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