The texture reminds me of Ondeh-ondeh and I do not know of any Malay’s who sell them
The halal version I got was from Carousel and I don’t see anywhere else that sells them except in the night market at the Chinese stalls with the Taiwan Sausages.
So you know what I’d do if I can’t get any?
I make ’em myself.
And what a simple easy recipe it was to make.
The main ingredients is of course the glutinous rice flour and crushed peanut powder.
A lot of the recipes call for measuring to xxxgrams and add xx amount of water.
I’d say throw them all out and follow my idiot proof recipe that even any 10 year old can do.
-Use any small cup at home and add 2 full cup of glutinous rice flour.
-Add water little by little and mix till it forms a doughy, gluey consistency.
-If you are not sure how much water to add, just add a little mix it and if it’s too thick add more water.
– Add 1 tablespoon of sugar
-Add 2 tablespoon of shallot oil.(Just pan fry shallot with a little oil and cook till translucent. You can then use the oil for the muah chee)
-The Muah chee mix should look like this, if you pull the mix upwards, the mix will form a thick glue consistency.
Place Muah Chee in container and in a steamer for 25 minutes.
PS: You can also put it in the microwave on high for 1min and 30 seconds or when the Muah Chee has set.
Finally it should form and set to a nice firm yet chewy consistency like jelly.
Once set, cut a big chunk and drop it in the peanut powder.
I feel that it’s best if you throw in the large chunk then proceed to cut it in smaller pieces and roll it around the peanut powder so it won’t stick together as much.
Add more sugar if the peanut powder isn’t sweet enough.
– 250g glutinous rice flour
– 375ml water
– 2 tbsp shallot oil