Earlier I have posted a Peanut Muah Chee Recipe which I regard as a healthier version because it uses less oil and less sugar. And now I’m sharing this other ‘less healthy but more aromatic’ Peanut Sesame Muah Chee Recipe.
This recipe is inspired by the peanut and sesame muah chee from Hougang 6 Miles Famous Muah Chee in Toa Payoh. It’s not the cheapest muah chee around. In fact, I think it’s pretty expensive for a miserable, small portion but what I like about their muah chee is that aroma and fragrance of fried shallots that really stands out with each bite.
So yes, the key to making this fragrant muah chee is all about the shallot oil. While Hougang 6 Miles separates their peanut and sesame muah chee, I actually combine both the peanuts and sesame seeds in the same mix. While the shallot oil gives a beautiful depth and flavour to the muah chee, the peanut-sesame coating adds an extra toasty and nutty flavour.
The reason for adding white sesame seeds while toasting the black sesame seeds is such that it’s easier to tell when the sesame seeds are ready as the white sesame seeds will turn golden brown. If it’s all black, you can’t see the colour change and there’s a high chance of burning it (will turn bitter if that happens).
Seriously, why spend the $ for a tiny portion when you can make a larger portion at a fraction of the price? Best of all, I find this peanut sesame muah chee so much more satisfying because I prefer my muah chee to be a bit more firmer and springy (Hougang 6 Miles’ is a tad too soft). Hope you’ll like this as much as I do. ?
- 200g glutinous rice flour
- 170ml water
- 100ml sunflower oil
- 10 shallots, peeled & thinly sliced
- pinch of salt
- 60g coarsely ground roasted peanuts
- 1 1/2 tbsp sugar
- 3 tbsp black sesame seeds
- 1 tsp white sesame seeds