Muah Chee aka Peanut Mochi is one of the defining sweets of my childhood! My mom would make them often, especially during the holidays, like during Lunar New Year. As a child, I absolutely adored them. They are nutty, sweet, and chewy.
Muah Chee is super simple to make: it only requires 3 ingredients (glutinous rice flour, sugar, and peanuts), it is quick and fast to make since it is made on the stove-top, and it is vegan, oil-free, and gluten-free! My family makes them by boiling the mochi dough, but you can easily use the microwave method as well. Check out my Quick & Easy Microwave Mochi recipe for instructions on that method. In this blog post, I will be outlining the boiling technique that my family uses.
Looking for more mochi recipes? Check these out:
- Quick & Easy Microwave Honey Sesame Mochi
- Warabimochi with Tapioca Flour
- Nian Gao (Chinese New Year Rice Cake)
Muah Chee aka Peanut Mochi
Indulge in the delectable world of Muah Chee, also known as Peanut Mochi, with this mouthwatering recipe. Muah Chee is a delightful nutty and sweet snack, featuring chewy mochi balls coated in a sweet and nutty peanut mixture. This simple yet addictive snack is a beloved classic in my family, and now you can easily recreate it at home. Perfect for satisfying your sweet and chewy cravings, Muah Chee offers a taste of nostalgia in every bite.
Servings: 16 pieces
Equipment
- small pot
Ingredients
Mochi
- 100 g glutinous rice flour
- 90 g water
- 1 tsp cane sugar
- pinch salt optional
Peanut coating
- 2 tbsp peanuts, finely ground or peanut powder
- 1 tbsp cane sugar add more or less for your desired sweetness level
Instructions
- Make the peanut coating: combine finely crushed peanuts or peanut powder with white sugar to your desired sweetness level. Set aside.
- Mix together all the mochi dough ingredients. The dough may look a bit crumbly. Use your hands to gather the dough into a ball and knead. The dough should come together into a smooth, non-sticky consistency. If the dough is too dry or loose, add more glutinous rice flour or water in very small increments at a time.
- Bring a pot of water to boil.
- Prepare a plate with plastic wrap. Tear a bit of dough and shape it to bite-sized balls and put it on the plate. Repeat till all the mochi balls has been shaped.
- Using a chopstick, pick up each mochi ball and gently lower it into the boiling water. The mochi balls are done when it floats.
- Strain the mochi and transfer it to a plate to cool, about 3 minutes. Try to avoid the mochi balls from touching too much since when they start cooling and drying, they start to stick.
- Once cooled, take one mochi ball at a time with a chopstick and roll it in the peanut coating mixture. Transfer to a serving bowl and repeat with the rest of the mochi balls. Enjoy immediately.
Is this possible with sourdough
Hi Hani. Most sourdough starter or discard is made with grain flour and not rice. Because of this, it will not be possible to achieve the chewy texture needed for Muah Chee/Mochi with it.