Thank you for this recipe! It's really nice. Though I replaced shallot oil with sesame oil because I had no shallots. Still tastes nice. I'm looking forward to trying it with shallot oil next time!
Did not know it’s so easy to make. I paid $6.00 for a very small tray, probably the same amount as what you are having and $12.00 for the “dragon beard” during Lunar celebration. Thanks for sharing, I will try to make this.
With the lockdown, I could not go back to Singapore. Muah Chi is a must have when I am home. Today I tried your easy to follow recipe, and I was blown away! Thank you for helping me fix my craving! Really appreciate your sharing!
Thank you for video sharing. Muah Chee is believed to be originated from Southern China. Being a Teochew my husband is best cooking this snack. There are few pointers for an authentic Teochew Muah Chee preparation : 1) The secret to making the best muah chee lies in the step after steaming the batter (mixing glutinous rice flour and water). Once it is removed from the steamer, the dough has to be stirred thoroughly until it becomes springy. Take note that this step is a must and should not be skipped! 2) The glutinous rice dough is then pan fired over the small flame with the homemade shallot oil till it absorbs the oil and becomes very aromatic. 3) It is then cut into smaller pieces before being coated with sesame seeds (white or black) and a mixture of ground nuts and sugar.
Wow nice! Thank you so much, LY for sharing the authentic way of making this yummy dessert 🙏🙏🙏 hopefully one day we can meet up with you to record it on film so that our next generation can continue on the tradition 👍🏻👍🏻👍🏻
How very nice of you to share one of your childhood food memories with us !!! It looked very tasty !! One of my memories is smelling and eating my grandmas pecan pie !!! It’s a simple thing but full of loving goodness !! Thank you again for sharing !!! Love your channel.
Thank you! At first i thought it was too much oil in the pan,but it turned out really well anyway. I last minute had to grind my own peanuts cuz we ran out of the packet type haha. Thank you so much for this this is wayyyy better than the commercial type.
Thank you Roland! My son was asking for muah chee and I'm so glad to find your video. So simple and the ingredients cost almost nothing. But the preparation is a labor of love!
Thank you for sharing. Just did a batch ... AMAZING!!! It took me awhile to get it done but the children ate it in minutes!!! You always share wonderful recipes 😋. Thank you 💖
This is my fave snack, but it's hard to find in the market surround my home. First time I ate that when I was a first year in elementary school when my grandpa died. It serves Everytime the death ceremony finished. Such a memory. Thank u for sharing the recipe. Love ur recipes always 😘. From jakarta, Indonesia.
Wow thank you so so much. May Gods blessings always shower on you for sharing all your beautiful recipes.Being in Australia, we dont get to see any of our childhood snacks. After seeing this video, i can recall my daughter used to queue up in our neighbourhood stall to buy these back home after school. One of these days going to suprise her with this snack. She is def going to be overwhelmed. Thank u once again very much.
I’m visiting her tomorrow as its my baby sitting day. Will surprise her with this yummy snack. Thank you very much and let your beautiful recipes keep coming and help all Singaporeans and Malaysians who are residing overseas to dish out their fav foods and snacks
Look like you have a very beautiful childhood memory enjoyed street's food with with your mother , i do have similar memory with my too ..,thank you for sharing , i will love to try this dish 😌
I recently got hooked on your vlogs. I think you're very good and generous to share your wonderful recipes. My only grouse is: aren't there any written recipes anywhere? All the same, thank you so much for sharing. Most of your cooking involved plenty of flavourful ingredients.
Thanks so much for your kind words, Mun Yee! 🤓 how we wish we have the time to write down the recipe so that it’s easier for all of you but we really don’t have the time because we have our full-time job. You can however look at the description box of most of our videos for the list of ingredients used. Sorry for the inconvenience. Hope you’ll forgive us. Thanks so much for watching our videos 🙏🙏🙏🙏
Spice N' Pans, this recipe is extraordinary!!! The mua chi tastes so yummy and chewy😊 The recipe is also very easy... We made the nuts by ourselves too.. I am looking forward to see your latest videos😃😃😃😃
when i was in singapore i was in the army and there was an old man that would see us working and he would bring us batches of this. this was back in 2017 and i have always been looking for a way to make it these rock
It's like our rolled tikoy coated with peanuts and with mung bean filling inside. It's also like our "buchi". Same sticky rice flour coated with sesame seeds and with mung bean fillings.
usually they sell this in jonker walk melaka but now I cannot find them anymore 😭 guess I need to learn to do it by myself. Thanks for this recipe 💕🤤🤤🤤🤤
Can this be eaten cold? I plan to make and bring some for my mum in the Nursing Home, it is quite far from my home so I am not sure if it tastes good when eaten cold. Please advise. Thanks
Thanks for the great video! I live in North America and am not entirely sure whether I’ll be able to get my hands on some glutinous rice flour... is there something I can substitute that with?
Hi Roland, I wonder why you used chopsticks to cook the dough. Wouldn't silicone rubber spatula be easier? Kindly advise. Thanks again for sharing this recipe and have a blessed weekend. BTW, was it your dog that begged for a piece of muah chee? :-D
Hi Tuty GA. I dunno why but I prefer to cook it with chopsticks. Haha but feel free to use a spatula instead. That’s Coco begging for food. That’s her full-time job 🤪🤪🤪
The shallot oil gives a very nice and interesting aroma. Very fragrant or 'hiong' in chinese. A little more 'heaty' than steamed glutinous rice versions. Btw, it's also a traditional Malaysian snack 😉 and is still available in Malaysia at our 'pasar malam' or night markets
Hi Min Hong. You can use a grinder to grind the roasted peanuts up into very fine. Add some fine sugar to taste. If you only have normal sugar which are bigger in size, you can grind it with the nuts so that the sugar will become fine too. Hope this helps. Happy cooking!
![Muah Chee | Chinese Mochi | Glutinous Rice Ball Snack with Sesame Seeds | 麻糍 [Nyonya Cooking]](http://i.ytimg.com/vi/EKzL1Bic3rs/mqdefault.jpg)
Thank you for this recipe! It's really nice. Though I replaced shallot oil with sesame oil because I had no shallots. Still tastes nice. I'm looking forward to trying it with shallot oil next time!
Glad to know that you enjoyed this recipe, Ai Ern. Good call on the sesame oil. Yes you gotta try this with shallot oil. It will be good. 👍👍👍
Seens easy. Hope am able to do it. Is so expensive when bought from the stall.
$2 minimum for about 20 cut pcs.
Thank you so much for sharing.
Did not know it’s so easy to make. I paid $6.00 for a very small tray, probably the same amount as what you are having and $12.00 for the “dragon beard” during Lunar celebration. Thanks for sharing, I will try to make this.
You’re most welcome, Mie Mie. Dragon beard is good and very expensive too in Singapore. That one I really dunno how to make. Haha
With the lockdown, I could not go back to Singapore. Muah Chi is a must have when I am home. Today I tried your easy to follow recipe, and I was blown away! Thank you for helping me fix my craving! Really appreciate your sharing!
Thank you for video sharing.
Muah Chee is believed to be originated from Southern China. Being a Teochew my husband is best cooking this snack.
There are few pointers for an authentic Teochew Muah Chee preparation :
1) The secret to making the best muah chee lies in the step after steaming the batter (mixing glutinous rice flour and water). Once it is removed from the steamer, the dough has to be stirred thoroughly until it becomes springy. Take note that this step is a must and should not be skipped!
2) The glutinous rice dough is then pan fired over the small flame with the homemade shallot oil till it absorbs the oil and becomes very aromatic.
3) It is then cut into smaller pieces before being coated with sesame seeds (white or black) and a mixture of ground nuts and sugar.
Wow nice! Thank you so much, LY for sharing the authentic way of making this yummy dessert 🙏🙏🙏 hopefully one day we can meet up with you to record it on film so that our next generation can continue on the tradition 👍🏻👍🏻👍🏻
may i ask how long do we steam it? thank you
How very nice of you to share one of your childhood food memories with us !!! It looked very tasty !! One of my memories is smelling and eating my grandmas pecan pie !!! It’s a simple thing but full of loving goodness !! Thank you again for sharing !!! Love your channel.
Wow. Your granny’s pecan pie sounds awesome! Thank you so much for enjoying my childhood memories, Have a Nice Day 🤓🤓
Just tried this recipe 15 minutes ago. So simple and tasty, kids n wife love it! Thanks!
Woohooz! Thank you so much Kelvin for using our recipe!! 🤓🤓🤓
Thank you! At first i thought it was too much oil in the pan,but it turned out really well anyway. I last minute had to grind my own peanuts cuz we ran out of the packet type haha. Thank you so much for this this is wayyyy better than the commercial type.
It looks like Korean rice cake!😯 But the cooking process is a little different! It looks so yummy.👍👍
Thank you so much 🙏🙏🙏
Thank you Roland! My son was asking for muah chee and I'm so glad to find your video. So simple and the ingredients cost almost nothing. But the preparation is a labor of love!
Thank you for sharing. Just did a batch ... AMAZING!!! It took me awhile to get it done but the children ate it in minutes!!!
You always share wonderful recipes 😋. Thank you 💖
This is my fave snack, but it's hard to find in the market surround my home. First time I ate that when I was a first year in elementary school when my grandpa died. It serves Everytime the death ceremony finished. Such a memory. Thank u for sharing the recipe. Love ur recipes always 😘. From jakarta, Indonesia.
Hi Selina. Your late grandpa will be happy to know that he’s always on your mind. 👍🏻👍🏻👍🏻
Wow thank you so so much. May Gods blessings always shower on you for sharing all your beautiful recipes.Being in Australia, we dont get to see any of our childhood snacks. After seeing this video, i can recall my daughter used to queue up in our neighbourhood stall to buy these back home after school. One of these days going to suprise her with this snack. She is def going to be overwhelmed. Thank u once again very much.
You’re most welcome, SJ KVT. Thank you so much for sharing your memories with us. Hope your Daughter will love this recipe. Happy cooking! 🤓🤓🤓
I’m visiting her tomorrow as its my baby sitting day. Will surprise her with this yummy snack. Thank you very much and let your beautiful recipes keep coming and help all Singaporeans and Malaysians who are residing overseas to dish out their fav foods and snacks
I just tried it minutes ago! Hubby loved it. Thanks for such a simple yet tasty recipe.
Thanks for sharing your childhood stories and lovely receive with us! Love hearing about how you personally connect with the dishes you cook 😊
Recipe*
Thank you so much Laurin. I was worried that some might think I talked too much. Heheh. Thank you for the validation 🙏🙏🙏🤓
Look like you have a very beautiful childhood memory enjoyed street's food with with your mother , i do have similar memory with my too ..,thank you for sharing , i will love to try this dish 😌
Muah Chi is my fav. Used to eat it when I was young visiting spore. I must try this recipe soon. Thanks Chef
I recently got hooked on your vlogs. I think you're very good and generous to share your wonderful recipes. My only grouse is: aren't there any written recipes anywhere? All the same, thank you so much for sharing. Most of your cooking involved plenty of flavourful ingredients.
Thanks so much for your kind words, Mun Yee! 🤓 how we wish we have the time to write down the recipe so that it’s easier for all of you but we really don’t have the time because we have our full-time job. You can however look at the description box of most of our videos for the list of ingredients used. Sorry for the inconvenience. Hope you’ll forgive us. Thanks so much for watching our videos 🙏🙏🙏🙏
Thank you so much for your sharing. Looks yummy! Will try and do it.
You’re most welcome, Pris 🙏🙏🤓
Spice N' Pans, this recipe is extraordinary!!!
The mua chi tastes so yummy and chewy😊
The recipe is also very easy...
We made the nuts by ourselves too..
I am looking forward to see your latest videos😃😃😃😃
Yum yum!! These days it is indeed very costly to eat muah chee. Thanks for sharing the recipe. 👍🏼
You’re most welcome. Happy cooking! We hope to show you one more recipe that’s even easier soon.
when i was in singapore i was in the army and there was an old man that would see us working and he would bring us batches of this. this was back in 2017 and i have always been looking for a way to make it these rock
Thank you Roland. Your recipe always easy to follow and understand.
Thank you so much, MayLin
Wow I love it ....thanks a lot for sharing love thru your recipe.... May God bless you all
Thank you so much for giving us your blessings, Kyle 🙏🙏
Thank you so much for posting this recipe...I love muah chee!!
You’re most welcome, Kpopmum62. It’s our pleasure 🤓🤓
I enjoyed watching this! Looked so yummy and I love muah chee too!!
Thank you so much, Jan 🙏🙏🙏👍🏻
To this day I still come back to this video when I wanna make this! It always turns out perfect and delicious!
It's like our rolled tikoy coated with peanuts and with mung bean filling inside. It's also like our "buchi". Same sticky rice flour coated with sesame seeds and with mung bean fillings.
So far, your recipes always deliver good results 🎉
Thank you so much, Penny 🙏🙏
I bought this at Singapore's Chinatown's hawker center for $2 last November.
Thank you for using the term Muah Chee to pay homage to the true origin of this dessert.
may i know 1 cup of glutinous flour equal to how many grams of flour needed? Thanks.
Fantastic Recipe!!!! ThnXX for Sharing
Thank you so much Bina 🤓🤓🙏🙏
Which supermarket sells the ready crushed peanuts? How long can it be kept? Thx
Ayer.. One cup of flour, how big is the cup?
usually they sell this in jonker walk melaka but now I cannot find them anymore 😭 guess I need to learn to do it by myself. Thanks for this recipe 💕🤤🤤🤤🤤
Will try this one Roland.. thank you for the recipe
You’re most welcome, Maggie 🤓🤓
the muah chee tastes very nice thank you for the recipe!
I steam the dough in a butter coated baking pan, over medium heat for 30 mins. It's easier that way.
How long can I keep the muah Chi without peanut? Will it turn hard after awhile?
thank you very much for the recipe!! its so good
Thank you so so much for trying our recipe!! 🤓🤓🤓🤓
I love your effort sir! You put the food description, background and the receipe! Which is very convenient:))
Thank you so much m, Blaise.
May I know 1 cup is equal to how many grams of glutinous flour
Very nice, looks amazing.
Thank you sooo much
Hi can I ask how big is one cup of glutinous rice flour?
It’s so easy to make😮
Hey! I'm back again. Mmmmmmm... Muah chee taste so good with peanuts. That taste chewy and sticky muah chee. Great recipe. See u next time.
Hi Kenny! So sorry for our late reply. We were busy with some stuff last week. Wishing you a great week ahead 🙏🙏
@@spicenpans Is okay. Thanks
Love your cooking channel mate. Tried a few of your recipes 👍🏽. Always love the sounds of the birds in the background too👌🏽..
Thank you so much for your kind words, Lindsay 🙏🙏🙏 that’s my budgie in the background singing to himself. Sometimes he talks too. 🤓🤓🙏
Thank you for The recepi ,I’ll try
Happy cooking!
👍🏻謝謝分享。憶起兒時和媽媽的回憶。💪🏻💪🏻💪🏻😷🙏🏻
Thanks for sharing and passing on this traditional recipe 👍
Bcoz of this muah chee my boss asking me to cooked most of the time😮😮
You’re good, Mylene 👍👍👍
Brother you can cook it like tang yuan in simmering water for a few mins and later coat it with Shallot oil.. the result is about 99% the same
Wow, thanks for sharing the alternate cooking method. That sounds very easy. Awesome!
@@spicenpans but brother you must male it abit like a dough first
Make lol
Foochow tang yuan use peanut too 😆
Hello. Can you show us how to make the peanut powder please? I can't find it here.
Thanks. Very clear instructions.
Different from Malaysia. We steam the dough instead
Can this be eaten cold? I plan to make and bring some for my mum in the Nursing Home, it is quite far from my home so I am not sure if it tastes good when eaten cold. Please advise. Thanks
Hi Carole. Yes they can be eaten cold. Not fridge cold but room temp cold is fine. Hope this helps. Take care.
Isn’t muah Chee steamed? I didn’t know it was pan fried
Hi , I tot the flour the water 1-1 .. can water be lesser than Flour ??
Can I ask what type ir what brand of glutinous flour you use it as I saw in supermarket got two type of this flour many thank
To day i own to make this for my Bos
fav childhood snack!
High five!!!
Absolutely same
And Im still a child who search for this
Dear Sir, if i make Mochi i always steam it, but i will try also ur way of making mochi, thank u sir.
You're most welcome!
I’m not sure what i did wrong. The dough came out really soft and tasted “uncooked” 😢 maybe it will harden a bit if i leave it out on the open air?
Hi, any recommendations to buy nice peanuts ?
How long do you cook it for?
Can i mix shallot oil w sesame oil to make 1tsp or make more to make it tastier?
Can l use spatula silicon to fold the mochi?
Thanks for the great video! I live in North America and am not entirely sure whether I’ll be able to get my hands on some glutinous rice flour... is there something I can substitute that with?
Is Sweet Rice Flour acceptable or does it need to be specifically glutinous rice powder?
How is frying the dough different from steaming it? I thought it is usually steamed ?
I am thinking that steaming is easier unless frying yields a different result
Good morning nanakris doggie 🤓🤓 I dunno. I haven’t tried steaming before. My mom used to do it this way so I have been using this method.
My grandma use to steam the rice mixture, fast and simple n less work. End product came up the same.
Look so yummy i tried it before and i beg for more but theres no at covid time
Looks so yummy
Hi sir, how long is the exact timing for cook the dough?
thank you for sharing 🙏🏻
You’re most welcome, Kerry. Thank you too 🙏🙏
1 cup of glutinous rice flour is how many grams.
hey i gotta question why pecifically shallot oil?
Thank you chef. Can you kindly show us an Ang Koo Kueh with bean paste too.
About how long does it take from start to finish?
Super recipe, i will try👍🌷
Tried this, very tasty
Hi Roland, there is an error in the written recipe. Should be glutinous rice FLOUR (not glutinous rice). FYI pls.
Opps. Thanks for spotting the mistake. Really appreciate
@@spicenpans You're most welcome. I'd followed the recipe for the Muah Chee. Turned out very yummy. Thanks for sharing.
Hi Roland, I wonder why you used chopsticks to cook the dough. Wouldn't silicone rubber spatula be easier? Kindly advise. Thanks again for sharing this recipe and have a blessed weekend.
BTW, was it your dog that begged for a piece of muah chee? :-D
Hi Tuty GA. I dunno why but I prefer to cook it with chopsticks. Haha but feel free to use a spatula instead. That’s Coco begging for food. That’s her full-time job 🤪🤪🤪
Very delicious
The shallot oil gives a very nice and interesting aroma. Very fragrant or 'hiong' in chinese. A little more 'heaty' than steamed glutinous rice versions. Btw, it's also a traditional Malaysian snack 😉 and is still available in Malaysia at our 'pasar malam' or night markets
Thank youu uncle🎉
The last time I had was at Queensway shopping centre
Hi Harry. Ya and Queensway is gg to be demolished soon. Haiz. So many memories.
Thanks for sharing this
Thank you so much too, Dot
Thank You 🙏🌹
How do I make it more chewy?
Where did you buy the peanut sugar powder? Or how to make it?
In Singapore, I think you can try buying it at phoon huat.
Thks Mr Chef.👍🏻
How to prepare ground peanut?
Hi Min Hong. You can use a grinder to grind the roasted peanuts up into very fine. Add some fine sugar to taste. If you only have normal sugar which are bigger in size, you can grind it with the nuts so that the sugar will become fine too. Hope this helps. Happy cooking!
there used to be a stall outside my school and i used to eat it every day but once i choked on it so my aunt banned me from eating it lol
Thanks
I tried but the texture of the muah chee is very soft not chewy like outside at all... :-(
Now this thing cost like $2 a packet in kopitiam or pasar malam. $2 can go buy a 500g bag of glutinous rice flour and make so much plain mochi.
this is also my favorite.. haha..
High five 🤓🤓🤓🤓
I love to watch you cook. And that didn't look "easy" to me at all! lol
Heheh. It’s really not difficult 🤓🤓😂 thank you so much, Hippie Homesteader Wannabe 🤓
用葱油整糯米糍都係第一次見
Bubble 您好。🤓 谢谢您收看我们的视频。
Why cant use spatula instead of chopstick bro? 😂