Muar chee is a Chinese snack available throughout Malaysia in many places – hawker centers, night markets and so forth. This chewy yet crunchy cubes are made of glutinious rice flour, then steamed or boiled before getting a good coat of ground peanuts, brown sugar and toasted sesame seeds.
Some recipes call for the use of lard to give it that extra fragrance and flavour while some utilize coconut milk instead of just water in the dough. Both make this already yummy and utterly delish snack even more decadent so I decided to adapt the recipe to suit whatever I already have in my cupboard.
The result, as Nil puts its, is yummylicious and just like how he declared the siew yoke we had for lunch – UTTERLY SINFUL! Before you think it’s tough making these, it isn’t. In fact, it’s quite easy – just toss some glutinous rice flour together with water, boil the little balls and coat them in copious amounts of ground almonds and sugar. 🙂
Try not too eat too much of this or make it too sweet unless of course you fancy a trip to a dentist like this Frisco Dentist! It may just be a good idea though – I’d like to go for my regular scaling again!
Roasted almond muar chee
Adapted from Rasa Malaysia’s muar chee recipe here
Glutinous rice flour
Roasted almonds – coarsely ground
- In a bowl, mix the glutinous rice flour with warm water gradually to form a dough. Add more flour or water if necessary to achieve the right texture (not too dry and/or not too sticky).
- Fill a pot with boiling water and when ready, roll the dough into tiny balls – size is up to you – and drop them into the water to cook.
- Once the balls are ready (they’ll float), remove and toss into the mixture of roasted almonds and cane sugar. Don’t forget to roll them around to give them a good coating of nuts and sugar.
- Serve as is or cover with cling wrap to prevent them from drying out and hardening.