- serves 4 people
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 1 tbsp cornflour
- 120 g glutinous rice flour
- 1 tbsp vegetable oil
- ¼ tsp salt
- crispy fried shallots, to serve (optional)
Roasted peanut-sesame mix
- 25 g ground dry-roasted peanuts
- 25 g sesame seeds, lightly toasted
- 25 g caster sugar
Instructions
- To make the roasted peanut-sesame mix, combine all the ingredients and store in an airtight container until needed. It will keep for up to 2 weeks.
- Place the cornflour, rice flour, oil, salt and 200 ml water in a bowl and mix well to make a dough.
- Pour the dough into a lined steamer basket and steam for about 15 minutes or until a toothpick poked into the centre comes out clean. Transfer to a bowl.
- Using a pair of chopsticks or a fork, stir the muah chee dough until it is springy in texture. Cut it into bite-sized pieces and toss in the roasted peanut-sesame mix to coat.
- If you'd like to enhance the sweet-savoury flavour, sprinkle with fried shallots before serving.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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