Here is the secret to chewy and springy Glutinous Rice Snacks coated with Sesame Seeds or Peanuts! Don’t say I don’t share!

These glutinous rice snack balls are fantastic street food found in Malaysia. If you have not tasted it, ‘Muah Chee’ is very similar to Mochi. Both ‘muah chee and mochi are made using glutinous rice flour but ‘muah chee’ uses long grain glutinous rice flour while mochi uses short grain glutinous rice flour. ‘Muah chee’ is usually sold in big trays of glutinous rice dough and then cut into smaller pieces before being coated with sesame seeds. The cutting and coating of the soft and chewy snack is done very quickly with a rhythm that is simply interesting to watch. ‘Muah chee’ comes in various flavours and coated in a mixture of sugar and sesame seeds or peanuts. The last time I had ‘muah chee’ was during my trip to Penang. I am sure you watched the part in my Penang food tour video where I raved about the delectable ‘muah chee’ I had: That delicious warm and sweet ‘muah chee’ lingers in my memory till now.

Ever since tasting those delicious ‘muah chee’, I knew I had to create a video to share the recipe. When I was younger, the glutinous rice snack that was sold were plain but these days, there are so many different flavours such as pandan, mango, lychee and many more to choose from. However, let’s make it simple in this video. Of course, you can flavour the batter according to your preference but most importantly, ‘muah chee’ has got to be chewy and springy at the same time.

The secret to making the best ‘muah chee’ lies in the step after steaming the batter. Once it is removed from the steamer, the dough has to be stirred throughly until it becomes springy. Take note, this step is a must and should not be skipped! This glutinous rice snack can be rather sticky but the additional oil helped make the dough smooth and makes cutting them much easier. Homemade shallot oil definitely made the ‘muah chee’ very aromatic.

Prepare the sugar and sesame seeds/peanut mixture in advance and store them separately in airtight containers. Sesame seeds and peanuts release oil that melts the sugar. As for ‘muah chee’, it is best to prepare it on the day of consumption. If there are leftovers, they can be kept in the refrigerator for up to five days. Steam them before serving because this glutinous rice snack tastes best when served warm.

Foodies need your help! Contribute to the subtitles here:


Glutinous Rice Balls:

Glutinous Rice Cake:

Steamed Glutinous Rice Cake with Coconut:

Fried Shallots and Shallot Oil:

Black Glutinous Rice Kuih Koci:

German Coconut Macaroons with Almond Butter:

New Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.


Nyonya Cooking:

The idea behind Nyonya Cooking:

Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.

Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking


Content Disclaimer 

This Content is Generated from RSS Feeds, if your content is featured and you would like to be removed, please Contact Us With your website address and name of site you wish to be removed from.


You can control what content is distributed in your RSS Feed by using your Website Editor.  

Tech Shop Offers