The Easiest Gluten-Free Muah Chee You'll Ever Make

I've grown up cooking with my grandma, and I've always loved making Muah Chee with her! This is traditionally a street food, where their muah chee is just torn into pieces and coated with peanuts and sugar, but we usually make it for friends and family with the muah chee wrapped around a peanut and sugar mixture. It truly makes for a great gift for all ages -- everyone loves the texture! After reading the MABAH "Quick Microwave Mochi" recipe, I was inspired to submit this recipe. I grew up making it with coconut milk, which is typical of many Malaysian desserts, but I know many mochi recipes do not ask for coconut milk! It adds a creamy richer texture and fragrant scent to the mochi! This is a gluten-free recipe. - Tiffany Voon

Muah Chee image and recipe by Tiffany Voon @eatsbytiff

How To Store

The main enemies of this mochi are air (which makes it hard and stale) and refrigeration (which makes it hard and alters its texture).

Short-Term Storage (Up to 2-3 Days at Room Temp)

1. Airtight Container: Place the cooled, uncut mochi block or individual pieces in an airtight container.

2. Store at Room Temperature: Keep the container in a cool, dry place away from direct sunlight. The mochi's texture will be at its best for about 2-3 days this way.

Fridge/Freezer Storage

Not Recommended For Refrigeration or Freezing. The refrigerator is the worst place for this type of mochi. The cold temperature causes the starches to recrystallize, making the mochi hard, gritty, and unpleasantly chewy.

Happy Baking! - Sharon Hsu (@SparkleCakerie)

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Tiffany uses the steaming method to make her mochi or muah chee

108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Filling the muah chee with peanuts

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Yield 20 pieces

Author Tiffany Voon

Prep time

10 Min

Cook time

30 Min

Inactive time

15 Min

Total time

55 Min

Print

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Gluten-Free Muah Chee (Malaysian Style Mochi)

I've grown up cooking with my grandma, and I've always loved making Muah Chee with her! This is traditionally a street food, where their muah chee is just torn into pieces and coated with peanuts and sugar, but we usually make it for friends and family with the muah chee wrapped around a peanut and sugar mixture. It truly makes for a great gift for all ages -- everyone loves the texture!After reading the MABAH "Quick Microwave Mochi" recipe, I was inspired to submit this recipe. I grew up making it with coconut milk, which is typical of many Malaysian desserts, but I know many mochi recipes do not ask for coconut milk! It adds a creamy richer texture and fragrant scent to the mochi!This is a gluten-free recipe.

Ingredients

For the muah chee

• 250g glutinous rice flour
• 200g water
• 200g coconut milk
• 50g sugar

For lining the tray

• 100g glutinous rice flour

Optional

• peanuts
• sugar (to taste)
• paper cupcake liners

Instructions

1. In a pan, toast the glutinous rice flour over medium-low heat for a few minutes to kill any bacteria. Spread it on a plate and set aside.
2. Combine flour, water, coconut milk, and sugar and mix thoroughly. Pour the mixture in a 8x8 metal tin. Steam for 20-25 mins until cooked through (it will go from white and liquidy to slightly translucent and cohesive).
3. Cool muah chee to room temperature (~15 mins). Score the muah chee in the pan with a spatula into 20 square pieces.
4. If you try to fill the muah chee with peanut/sugar mixture too early, the condensation from the muah chee will melt the sugar and it will become soggy!
5. Prep the filling (optional filling -- can be eaten plain): Toast whole peanuts in a pan over medium-low heat, until lightly golden and fragrant. In a food processor, blitz until course texture (you want some finer chunks and some bits large enough to have texture!). Add sugar to taste.
6. Make the muah chee balls! Take one square, coat the outside in glutinous rice flour and then pinch the sides together to create a pocket. Fill the pocket with the peanut-sugar mixture. Seal by pinching the edges closed. Coat the entire surface in glutinous rice flour and place in a paper liner. Repeat!

Tips

1. It will be sticky! Try to coat your fingers and the outside of the muah chee thoroughly with the glutinous rice flour before forming the balls !! It is also tempting to overfill, but you will tear a hole and waste your efforts -- fill to a reasonable amount and then seal!
2. Refrigeration will compromise the texture -- best eaten fresh! I would store it in an air-tight container, good for ~3 days, depending on the room temperature.

Notes

About the author Tiffany Voon: I am a second-year medical student born and raised in NYC with a love for Asian cooking and baking. I love trying new places to eat in my free time!

Recommended Products:

Mochiko Glutinous Rice Flour

Cuisinart SMB-9SCK Easy Grip 9-Inch Square Baking Pan

Modern Asian Baking at Home Cookbook

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About the author Tiffany Voon: I am a second-year medical student born and raised in NYC with a love for Asian cooking and baking. I love trying new places to eat in my free time! I post a good amount of food and dessert recommendations in my IG stories, posts are of the things I've made myself.

Follow Tiffany @eatsbytiff

Beautiful muah chee by Tiffany Voon!