Muah Chee (Glutinous Rice Flour coated with Grated Peanut)

I'm always keen to try new things and as a result of that, often have impulse buys (especially for hard to find items) when doing grocery shopping, my pantry is often bursting at the seams. On top of that, I'm often guilty of throwing out items that have expired and have yet to come around using it. :( 

So now I will only buy things that I will use immediately. As for existing pantry items, I'm finding recipes that use those ingredients. Muah Chee was one of it; because I have tapioca flour and glutinous rice flour! It is a also a very simple item you can make in 15min. So here's my sharing:

Muah Chee

Ingredients:

Muah Chee adapted from Rasa Malaysia

- 250 gm Glutinous Rice flour
- 2 tbsp Tapioca flour
- 375 ml water
- cooking oil for greasing the tin1

Peanut Coating adapted from Happy Home Baking

- 150 gm peanut powder
- 40 gm caster sugar
- 20 gm toasted white sesame seeds (optional)2

The flours tend to settle at the bottom, remember to give it a good stir before pouring
into the tin.

Before steaming

After steaming

Don't use a bowl! Use a tray!

Method:

1. Set up steamer and grease the tin with cooking oil.

2. Sieve glutinous rice flour and tapioca flour together.

3. Add water to flour mixture to form a watery batter. Mix evenly. 

4. Pour into greased tin and steam at high heat for 15 minutes or until centre is cooked.

5. To prepare the coating, mix all the coating ingredients together in a tray.

6. Cut a portion of the cooked Muah Chee and put into the tray with peanut coating. Use a pair of kitchen scissors and cut into bite size pieces and as you cut roll the pieces in the coating to prevent them from sticking together again. A wide tray will help in this case instead of a bowl. Serve immediately.

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Notes:

1. I use a 7 inch square tin.

2. The sesame seeds are optional. I have tried both with and without, both taste equally yummy. Do take note that sesame seeds do give it a different fragrance which some might not like it if they are not used to having it in their Muah Chee.

Sweet Beancurd Sheet with Bird Nest

Recently I decided to cook a simple desserts because I feel that I'm getting heaty and though I do not know if this dessert is "cooling" in nature or not but the fact that I eat this chilled is good enough for me! This is a very simple dump-it-all-in desserts which actually doesn't require a recipe but for those who are curious, this is it. 

Ingredients:

- 150gm beancurd sheets (腐竹)
- 160gm bird nest
- 160gm cooked gingko nuts
- 50gm + (150 to 200)gm rock sugar
- 4L water
- 1 egg

Method:

1. Soak the beancurd sheets in water to soften them. Soak the bird nest in a separate bowl.

2. Remove the little "stems" inside the gingko nuts.

3. Put the washed gingko nuts into a small pot and add enough water to cover them. Put in a piece of rock sugar (abt 50gm) and bring it to a boil. Continue to simmer for 10min. Leave aside to cool and let the gingko nuts soak in the syrup.

4. Bring the 4L of water to a boil and add in the 150gm rock sugar. Adjust the sugar amount to your liking. Make sure the sugar is dissolved completely before you add in the other ingredients.

5. Strain the gingko nuts from the syrup and put into the pot. Do the same for the beancurd sheets. Discard all the soaking liquids. Strain the bird nest and add them in too. Bring the whole pot to a simmer and simmer for few minutes.