A while back, I shared this Peanut Sesame Muah Chee Recipe which I said was inspired by the muah chee I had at Hougang 6 Miles Famous Muah Chee. This stall is located in the Toa Payoh HDB Hub’s Gourmet Paradise Food Court where the bus interchange is.
And this was the muah chee I was talking about.
$2.50 for small. $3.50 for medium. $5.50 for large. You can have either peanut, black sesame or a mix of both.
Definitely not one of the cheapest muah chee in Singapore in terms of portion size. But the unique aspect of this muah chee lies in the way it is prepared. And it’s all about the shallot oil they use that gives out an intoxicating aroma. Traditional way of making and flavouring muah chee – that’s how it should be. Truly 古早味.
If you’ve read my earlier review of Hougang 6 Miles Famous Muah Chee, you’ll know how they prepare the muah chee upon order.
Taste wise, I prefer the black sesame to the peanut one because it has a very aromatic and toasty flavour. And the interesting thing is, when both the black sesame and peanut are combined on the same plate, the end result is much more pleasant. The crunchy and nutty ground peanuts actually give depth to the muah chee in addition to an extra layer of texture.
That said, I still don’t appreciate the soft texture of their glutinous rice dough itself as I like a firmer and chewier bite.
And that was how I decided to create my own version at home. Firm, springy muah chee in a black sesame & peanut mix.
If you fancy trying a black sesame & peanut version but also prefer a more hard and springy muah chee like me, do give my recipe a try. The only difference in our preparation method is that I added fried shallot oil to the dough directly instead of dipping into oil before rolling on the coating. An extremely satisfying treat to have.