|elmomoo87||-- 03-20-2004 @ 5:36 AM|
there's a chinese snack called Muah Chee, which is basically made of glutinous rice n water. Does anybody know the recipe for tis snack? it's a kind of chewy, sticky confection being tossed in crushed peanuts. thanks very much!
|Irene||-- 03-20-2004 @ 8:00 AM|
Hope this is the recipe you are looking for.
340g glutinous rice flour
290ml to 310ml water
2 tbsp sugar
4 tbsp cooked groundnut oil or any cooking oil
Note: Cooked oil here mean to heat up the oil. Let it cool completely before use.
Groundnut mixture (mix together):
175g toasted peanuts, pounded
75g toasted sesame seeds
250g granulated sugar
Mix (A) well to form a smooth and soft dough. Make into thin pancakes. Bring water to boil in a deep sauce pan. When water boils, gently drop the dough in one at a time. Wait until they float to the surface, then scoop out and transfer to a bowl. Mix in 4 tbsp cooked groundnut oil. Mix well to form a soft and slightly sticky dough.
Cut out Muah Chee pieces and coat with groundnut mixture
|diana||-- 03-20-2004 @ 8:48 AM|
Hi elmomoo and Irene,
I have also found a recipe for Muah Chee. I have posted it on my website in My Recipe Book, under the International Desserts and Treats category.
Click on this link to bring you to the Muah Chee recipe:
It sounds really good. I have a question though, does the shallot have to be used in the making of Muah Chee?
Take care and thank you for using my Discussion Forum.
This message was edited by diana on 3-20-04 @ 8:50 AM
|Irene||-- 03-20-2004 @ 4:44 PM|
The using of the fried shallot is just for fragrant. It is optional.I like mine without it and what about you Elmomooo?
|diana||-- 03-20-2004 @ 5:08 PM|
Thank you for answering my question about the shallots in the Muah Chee. I thought that that was the reason for using it, for flavoring, but to be honest with you, I don't care for shallots, so I definitely would leave them out if I were making the Muah Chee myself.
This message was edited by diana on 3-20-04 @ 5:09 PM
|elmomoo87||-- 03-22-2004 @ 6:43 AM|
hi, irene n diana,
thanks very much for providin me the recipes n both r the ones that i've been looking for, and it's a great help and a pleasure for me to use this forum! Like irene, i don't relly prefer my muah chee with shallot oil n it's too troublesome for the lazy me to prepare any way.... Ha... am going to try this weekend n hopes it turns out right! ( if not, i'll juz go to the parsa malam downstairs and buy a ready-made one to console myself....
oh, by the way, can anybody tell me how many teaspoon or tablespoon does one envelope of gelatine refers to? ( this ingredient is required in th " Decadent Chocolate Mousse" recipe in this website ) thank you very much!
This message was edited by elmomoo87 on 3-22-04 @ 6:56 AM
|diana||-- 03-22-2004 @ 9:53 AM|
The amount of powdered gelatine that you will need for the Decadent Chocolate Mousse is 7 grams or 1/2 tablespoon or 1 1/2 teaspoons. This is the amount in each envelope.
Please let me know how it turned out, okay. I'ts one of my favorite recipes for Chocolate Mousse. Also, you can use regular unsweetened cocoa instead of Dutch Process cocoa in the Decadent Chocolate Mousse, if needed. The Dutch Process cocoa makes it a little bit darker in color, which I prefer.
Which recipe for Muah Chee are you going to try, the one Irene posted here on the Discussion Forum, or the one I put on my website under the International Desserts and Treats category? They both seem somewhat easy and are not too different.
Good Luck and please let me know how the Muah Chee AND the Decadent Chocolate Mousse were.
|elmomoo87||-- 03-23-2004 @ 7:34 AM|
thanks for providing me the information. haa... i think i'm going to try both of the recipes and see which one suits my taste better :} I will certainly inform you of the end-results ( let's keep my fingers crossed )
|Fruitcake||-- 05-29-2004 @ 10:13 PM|
hey... i made my first muah chee.. It was rather wet...but it tasted great.. Thx for the recipe
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