Monday, December 5, 2011
5 Minutes Muah Chee (Using Happycall) 5分钟麻糍
Muah Chee is my mum’s favaourite local snack. I have been thinking to make it for the longest time. Through my research basically there are three methods of making Muah Chee.
1) Microwave: I think this is the easiest and fastest method. I do not own a microwave at home, so this method out.
2) Steaming: I think this is the most common method adopted by many people but the steaming time is quite long, up to 45 mins I reckon. I think this is too time-consuming so I don’t prefer this method.
3) Cooking over the stove: Just need a non-stick pan and cook the batter over the stove, need to stir all the time and this should be faster as compared to the steaming method.
Here is my first attempt of Muah Chee using the third method with the help of Happycall pan. With Happycall the batter is cooked in less than 5 minutes times.
I am very pleased with the result. To me, the texture is just nice, soft and slight chewy. I left a few pieces uncovered in room temperature and I was surprise that they remained soft (though not as soft) after a few hours.
Recipe adapted from Happycall FB group. Thanks to the contributor.
5 Minutes Muah Chee (Using Happycall)
Ingredients: (serve 3-4 pax)
1 cup glutinous flour (糯米粉)
¾ cup water
1 tsp shallot oil (I replaced with sesame oil)
1 tsp sugar
Pinch of salt
Coating: finely grounded peanut, castor sugar and some sesame seeds
1) Prepare coating ingredients and mix well in a plate (not too shallow plate). Mix all dough ingredients together to get a smooth batter.
2) Pour into Happycall pan (need not grease or preheat the pan), close lid, lock with magnet. Cook over low heat for about 3 minutes.
3) Open lid and check after 3 minutes, the base should be set now while surface remain uncooked. Use a spatula to roll the dough together to form a lump. If the base is not set, cover the lid and cook for another half a minutes and check again.
4) Toss around for another 1-2 minutes to ensure the dough is fully cooked. (I gave a few cuts on the dough to fasten the cooking process and to check for doneness at the centre).
5) Remove and put the cooked dough onto the peanut mixture, cut to bite size and coat all over with peanut mixture.
1) Use 2 – 3 tsp oil for a more chewy texture. I do not prefer very chewy Muah Chee so to me the texture is just nice when using only 1 tsp of oil.
2) Use shallot oil for best result. To make shallot oil, just fry some sliced shallots with oil and discard the shallots. Fried shallots can be used for garnishing.