A very easy to prepare snack and loved by many people. I modified my previous recipe a little by adding tapioca starch to the batter to make a firmer and more chewy texture "muah chee" - the common name known to most people here. Roasted desiccated coconut was added to give a more aromatic coating besides the peanut powder and sesame seeds :)
Yield: 3 to 4 persons
Ingredients
95g glutinous rice flour, about 1 cup10g tapioca starch *
10g fine sugar
25g hot water
155g water
100g ground peanut powder + sugar #
10g desiccated coconut, roasted, optional
10g white sesame seeds, roasted, optional
* tapioca starch can be replaced by glutinous rice flour
# the ground peanut powder I used have already added some sugar in it
Directions
1. Mix glutinous rice flour, tapioca starch and fine sugar in a bowl or measuring jug.
Dig a well in the center and pour hot water into it. Let the content stands for about 10 minutes without disturbing it.
Mix the content..
Followed by 155g of water.
Stir into a smooth batter.
Cover with a sheet of cling wrap and let the batter stands for 15 minutes to 2 hours. I let the batter stood for 2 hours.
2. While waiting for the batter to be ready, roast desiccated coconut in a preheated oven toaster at 150℃ for about 2 to 3 minutes. The desiccated coconut brown easily, so keep a close eye on it while roasting.
3. Mix the peanut powder, roasted desiccated coconut and roasted white sesame seeds in a mixing bowl or plate. Set aside.
4. Heat about 1 tbsp of coconut or vegetable oil in a preheated non-stick flat base pan at low heat.
When the oil is hot, stir the batter and pour it into the pan.
Let the batter spread out on its own without disturbing it.
Close the lid and let the batter heat for about 3 minutes at low heat.
The batter is ready when it solidifies.
5. Use a spatula to roll up the glutinous rice cake.
Heat on both sides till the glutinous rice cake is cooked, or turns slightly translucent.
6. Coat a pair of kitchen scissors and tongs with non-stick spray or oil before use. Cut a small portion of the cooked glutinous rice cake and drop into the peanut powder mixture.
Cut the glutinous rice cake into smaller pieces and toss them to coat with the peanut powder mixture. The peanut powder prevents the cake cubes from sticking to each other.
7. Serve warm or cold 😋
Post dated 19 July 2018
I took a small portion of the plain batter and added about 1/2 tsp of pandan powder to it.
Then drizzled the pandan batter over the plain batter while cooking.
I couldn't really taste the pandan flavour as the peanut powder has a stronger taste. Only can see the green swirl in the cake when cut open 😆
