Ingredients
Dough (A):
Glutinous Rice Flour 750g
Wheat Starch 澄粉 125g
Pandan water 1.1L (+/-) to form a paste that can be scooped (using 100 pandan leaves)
Salt pinch
Corn oil 4 tablespoons
Sugar 15 g
Topping (B)：
Roasted Peanuts 500g (50g big grounded form + 450g powder form)
Roasted White Sesame 100g (50g seeds + 50g powder form)
Roasted Black Sesame 250g (50g seeds + 200g powder form)
Castor Sugar 180g (+/-)
Steps:
1. Mix glutinous rice flour wheat starch, salt and sugar together.
2a.
For Steaming Method:
Mix in pandan water and oil gradually and by batches to form batter that can be scooped.
Spread into thin layer on oiled plate and steam for 20 to 25 mins.
2b.
For Non-Stick Frying method:
Only mix pandan water with dry ingredients gradually and by batches but do not add oil into batter during mixing.
Oiled non stick pan and scoop small batches of batter and cook quickly to form dough. Add extra oil if needed and cook over SMALL fire untill 'translucent' colour.
3. Prepare Topping.
3a. Peanut Flavour:
Roast peanuts and white sesame seeds then grind as per ingredient ratio before adding sugar to taste.
3b. Black Sesame Flavour:
Roast black sesame seeds and grind as per ingredient ratio before adding sugar to taste.
4. Let cooked dough cool and rest. It will be more chewy later.
5. Coat cooled dough and cut them into pieces in either peanut or black sesame topping.
6. Place coated muah chee on containers and then topped with peanuts and/or sesame seeds topping.
