It would be difficult to overstate the ubiquity of peanuts in Singaporean cooking. And these sweet, peanut-coated rice balls called muah chee are no exception. They were a recess-time favourite of mine at school – no day was complete without a plastic tub crammed full of muah chee. Use a toothpick to skewer them, then eat and let it soothe your rumbling stomach. Pure, peanutty bliss.
For the shallot oil, heat the oil in a saucepan or wok and fry the shallots until golden and crisp. Remove from the heat, letting the shallots infuse the oil until it is cool, then strain into a sterilised glass jar. (You only need a tablespoon of the shallot oil for this, but the rest should keep in a cool, dark place for 3–4 months, and can be used to add extra flavour to stir-fries and curries.)
Set a steamer basket over a saucepan of boiling water. In a heatproof bowl that will fit inside your steamer basket, mix the rice flour, sugar with 1 tablespoon of your shallot oil and
Meanwhile, mix together the peanuts and sugar in a wide, shallow bowl.
When the dough is ready, tip it out into the peanut mixture. Holding a pair of scissors in one hand and a spoon in the other, cut the dough into small balls, and use the spoon to toss them about and coat them in the peanut mixture – this will also help to keep them from sticking together.
For easy eating, serve with toothpicks!
© 2019 All rights reserved. Published by Murdoch Books.