Microwaved Muah Chee

tastecooking.com

Jon

subheading: MUAH CHEE DOUGH:

1 C glutinous rice flour, or Mochiko flour

2 TBSP caster sugar

¼ TSP salt

1 C water

1 TBSP oil

subheading: PEANUT CRUMB:

¾ C whole peanuts

¼ C white sesame seeds

⅓ C dark brown/muscovado sugar

¼ TBSP sea salt

A Chinese version of the more popular Japanese mochi, muah chee is arguably the superior rice cake, as instead of having a limited amount of filling on the inside, it is rolled in a peanut and sesame crumb, then topped with more of that crack-like crumb. This version further simplifies the cooking process, using a microwave instead of the more traditional steaming/boiling method, with near-identical results! A Chinese version of the more popular Japanese mochi, muah chee is arguably the superior rice cake, as instead of having a limited amount of filling on the inside, it is rolled in a peanut and sesame crumb, then topped with more of that crack-like crumb. This version further simplifies the cooking process, using a microwave instead of the more traditional steaming/boiling method, with near-identical results!

Directions at tastecooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer