Wednesday, October 11, 2006

Mua Chee

There are many ways to dish out this most craved pasar malam delight and cooking it using the microwave will only take you 2 minutes to cook. If you have glutinous rice flour and peanut brittles, this will be done in juffy.

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1 cup glutinous rice flour
2 tsp sugar
2 tbsp thick coconut milk
1 tbsp cooking oil
150 ml water

2 tbsp fragrant oil(oil fried with shallots)


1/2 cup of chopped toasted peanuts
1/4 cup of fine granulated sugar
1 tsp toasted sesame seeds


Chop or pound peanut brittles


Mix glutinous rice flour, sugar, coconut milk, oil and water in a microwable bowl and microwave on high for 1 minute. Stir well and cook on high for another minute. Stir well, it should be cooked but if you are having a lower wattage microwave you might have to cook another minute more.

Add in the 2 tbsp of fragrant oil(cooking oil straight from the bottle will do - only no fragrance)

Let the dough cool.

Add the peanut, sesame seeds and sugar mixture to the dough and using an oiled scissor, snip into smaller pieces and coat well with peanuts. (if not serving the whole portion, remove a small piece enough to eat, and put into the coating, then snip from there. Remove the coated dough for serving and leave the coating for the rest of the dough).




Anonymous said...

Waaah, how fantastic! I only have a microwave in my dorm room, so I've only been able to look and drool so far. Now I can make muachee (I love it) myself -- I'm going to try this one day.

Thanks auntie Lily! ^_^

Anonymous said...

Thank you for this recipe. Always wanted to cook this but now that I have seen your photo and recipe, I will try it one day.

Anonymous said...

what a great idea! I love shortcut recipes with great results!

Anonymous said...

Tried it was soo fantastic! Took me back to my childhood in Penang. Thanks so much!!

Anonymous said...

Hello Lily,
I came across your blog while searching for Loh Mai Chee. Enjoyed reading your comments as much as the recipes. Your site brings back many memories. I am originally from KL, currently living in Atlanta, GA.


Anonymous said...

Hi Lily,

I've always wanted to make my own mua chee, though the ones that I buy actually have the peanut-sugar mixture inside balls of glutinous rice dough.

Just wondering, is the tablespoon measurement you use 15mL, like in the UK? Also, is 1 cup 240mL in the US? I get soo confused.

Unknown said...


the tablespoon 15 ml and the cup here is 240 ml

Anonymous said...

Thanks for the recipe. Its useful.
But instead of using microwave, can still use other utensils?

Unknown said...


yes, you could just steam it.

Cherry said...

i tried making your muah chee version today and it came out nice. Thanks :)

Anonymous said...

Lily, I've been craving this since leaving Penang 20 odd years ago. I was a bit unsure about the measurements as i'm in Australia but it turned out great. I LOVE IT! Thanks and keep those recipes coming.

Anonymous said...

Lily, just want to thank you for your generosity in sharing all these wonderful recipes.

I tried this mua chee, it's quick and easy and delicious.


Unknown said...

Hi Lily, you have a fabulous range of recipes.

Tell me, I would like to make Mua Chee but do not have a microwave - what would the method be without one???

Thank you.


Unknown said...


the conventional way is to steam the flour mixture until cooked or mix the dough with less water so that it can be made into small disks and cook in boiling water

Anonymous said...

Hi Lily! I was just wondering, by peanut brittle do you mean the small rectangular biscuits that look like a bunch of peanuts stuck together by caramel?

If I don't use toasted peanuts, can I just use normal store bought ones?

Thank you!

Unknown said...


any peanuts will do.

Anonymous said...

Dear Lily,
The mua chee I had doesn't have coconut milk in it.All the recipes you posted are very interesting and I kinda like it.Anyway,I would like to know if you have any recipes on how to make fresh spring roll wrappers?Thank you.*(^-^)*

Unknown said...


a little coconut milk goes a long long way. it keeps the mua chee moist and more flavorful.

making fresh spring roll wrappers need alot of 'koong fu'. i tried making once and what a mess.

i found that i could buy the phillipine lumpia skin and they are just as good

sandrine said...

Auntie Lily,
Thank you so much for the recipe, especially the microwave way. You are right I could serve mua chee in 2 mins!!
I used to steam it, took like an hour before I could serve them

I made them into 'lo mai chee'
I stuffed some red bean paste(bought frm store) and the peanuts and sugar dusted them with corn starch.

There is this famous Japanese mochi store in NYC which sells chocolate mochi only Christmas season. It is expensive 6 mini ones for USD $10.
I managed to imitate them :) Stuffed some semisweet chocolate chips (4 pieces) while the dough is hot and dusted with cocoa powder. Wow my hubby was amazed!

Thanks Auntie Lily!

Unknown said...


don't use cornstarch for loh mei chi, use roasted rice flour - put rice flour on a piece of parchment paper and microwave on high for 1 min.

for the choc mochi, try my chocolate mooncake skin recipe and tell me how you like it

Unknown said...

hi there.can i replace the glutinous rice flour by normal rice flour??

Unknown said...


no, rice flour is not glutinous at all. you can replace with japanese or korean short grain sweet rice

joyce said...

Thanks Lily,

It took me 4 mins total to make the mua chee and 2 mins for my family to devour it!! Great recipe :)


the raconteur said...

Hey Aunty Lily.

Will the dough harden if left for long? I was thinking of making this as kinda a snack for a friend's farewell but I'm not sure if it's not devour immediately, the texture won't be as nice.

Kindly advise.

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