Muah Chi

I craved to eat muah chi so much that I decided to make some of my own a few days ago. I was motivated to do it after an ex-colleague told me she heard how easy it was to make it (even though she hadn't tried it yet haha). So I went back and dug out a muah chi recipe from my recipe book collection. For the first time, I followed the recipe closely but it wasn't really a success cos I find it a bit hard though edible. Husband and I had indigestion after eating the whole lot errr... late at night. So for the second time round, I did it over my in-law's place so there would be more people to share. I modified the recipe off-hand to obtain a more tender texture. I knew it was a success when my food-fussy sister-in-law said, "Can sell leh." Heheheh. So here's my own aga-aga recipe... Try it and you will never feel like buying muah chi outside again (cos it is just so simple and cheap to make!).

Ingredients:

1 tbsp tapioca flour

A little hot water

150g glutinuous rice flour

150-200ml (+/-) tap water

A little cooking oil

Ready-to-eat roasted peanut & sugar pkt mix (can get from NTUC)

Method:

1) Put 3/4 saucepan of water to boil.

2) Blend tapioca flour with a little hot water in a sm bowl to form a sticky but not watery paste.

3) Mix the tapioca paste, water and glutinuous rice flour together to form a very soft and tender dough. (Just add more glutinous rice flour if dough is too wet/sticky; add some water if dough is too dry.)

4) Use palms to roll a sm portion of a dough into a size of a big fishball and flatten it.

5) Put the flattened balls into the boiling water separately to cook (so they wont stick together). Dough is cooked when they float up to the water surface (much like tang yuan).

6) Use a pair of tongs to pick up the cooked dough pcs from the water. Put them in a bowl with just a little bit of oil. Then put oiled dough into the peanut-sugar mix.

7) Cut the dough up into smaller pcs using the tongs and a pair of clean kitchen scissors. Coat the pcs evenly with peanut mix. Serve - best eaten when hot!

Remarks: The dough can be cooked by steaming method too but I find boiling so much faster. Perhaps steaming is more suitable if you are preparing in a larger qty.