Glutinous Rice Dollops with Peanut Sugar Crumbs (Steamed Mua Chee )
Ingredients
Glutinous Rice Dollops
200 g black glutinous rice flour*, Please note : I tried so hard to delete "black" but it keeps appearing. Just normal white glutinous rice flour.
2 teaspoon raw sugar
1/2 teaspoon salt
1 tablespoon Shallot Oil, Peanut Oil reserved after frying Shallots
250 g water
Peanut Sugar Crumbs
150 g Diced roasted peanuts
40 g Toasted Sesames
75 g raw sugar
Steamed Glutinous Rice Dollops
1. Mix Glutinous Rice Flour, Sugar, Salt, Shallot Oil and Water in a bowl. Stir to combine, ensure flour is completely dissolved. No lumps.
2. Pour mixture into a flat dish that fits the Varoma. I use two flat metal dishes that fits on both Varoma Dish and Tray.
3. Steam for 15 min, 100 deg, speed soft.
4. Test the center to ensure it is cooked through. Brush surface with shallot oil and leave to cool.
Peanut Sugar Crumbs
1. Crush peanuts and sugar, 2-3 seconds, Speed 8. Texture is up to you. If you desire a finer texture, please mill for longer.
2. Mix with sesame seeds.
Putting both together
1. Use a teaspoon and scoop out dollops of steamed glutinous rice and toss in the peanut sugar crumb mixture.
2. Serve immediately.
Tip
A Malaysian treat that is normally sold in wet markets. Easy to make at home, and cheap too! You can also mill your own glutinous rice flour.