Muah Chee ( Glutinous/Sticky Rice snack with Peanut) 花生芝麻糍粑

This year, August the 14th was my late mother-in-law’s 5th passing anniversary or jìrì (忌日) in Chinese. As usual Auntie Lan would remind hubby of this occasion. Every year, without fail Auntie Lan would prepare mother-in-law’s favourite dishes to serve as prayer offering. This year, instead of the usual Teo Chew Cai Kuih that she used to make, hubby asked her to make Muah Chee. I had posted this snack recipe back in 2010 before when I resided in Auckland, with the steaming method from Agnes Chang’s Hawkers’ Delights cook book. This time I would like to introduce another traditional method of making Muah Chee. Shared below is not just the way of making sticky rice dough for Muah Chee, also how to make fine powdery ground peanut.   Shown below were the offering dishes we made for late Mother-in- law. As usual, I was responsible for my signature Crispy Roasted Pork Belly. Hubby did an awesome job in food cutting and food presentation, didn’t he?
Crispy Roasted Pork Belly  

Muah Chee ( Glutinous/Sticky Rice snack) Ingredient: Sticky Dough 500g Glutinous rice flour 3 tbsp. Caster sugar Water ( sufficient to make flour into dough form) Ground Peanuts Raw Peanuts – 500g 2 tbsp. Caster sugar (add more sugar if you prefer)   You can make more and shelf for future use. Method: Ground Peanuts Try to make the roasted peanuts a few days earlier. Fry the peanut in a wok without any oil with medium heat, or oven toast the peanuts if not opting for frying over wok/pan. Once the peanuts turn brown, turn off heat and place peanut aside to cool off completely. Once the peanuts cool off, place in a plastic bag ( do not overly tied up ) and air cool in cool area, do not keep into a covered container. Grind roasted peanuts until fine powder texture. Mix 2 tbsp. sugar in it to get sweet peanut powder, add more sugar if you prefer so. Tips: The reason for not keeping in a covered container is to avoid condensation that might make the ground peanut wet and sticky. The photo showed the first batch of ground peanut that we made which was prepared on the same day. We found that the resulting texture was not so good, a bit too sticky and not powdery enough. We made another batch following the above direction and the outcome was much drier, lighter and powdery ground peanut. Sticky Dough Mix glutinous rice flour and 3 tbsp. sugar together in a large bowl and gradually add water into it, slowly transform the flour into dough form and place aside. Next, heat up a wok/pot of water. Take a ball shape of sticky dough and flatten into small pan cake shape. Place the flatten dough into the wok to cook, finish all sticky dough following step 3. Once dough floats on the water, the dough is cooked. Remove from the wok and place into a big bowl. While the cooked sticky dough is still hot, you need to keep stirring to mix all pieces of cooked dough to form into one smooth sticky dough (refer to photo on texture). Grease your teaspoon with a little oil, scoop sticky dough and place it on the sugar and ground peanuts mixture, coat well and serve. Tips: Beware: you may need quite a bit of arm muscles to help you stir the sticky and gluey dough, the process can take a while and can be quite tiring. You can keep the unfinished portion of the cooked sticky dough in the fridge (must be kept without the ground peanut coating). Store in a covered container, the sticky dough will still be very soft and chewy even for a day or two.