Boiled Muah Chee (Mochi)

Tap an ingredient or step to check it off.

1. 1Step 1: To make the peanut topping, blend toasted peanuts in a high-speed blender or food processor. For finer peanut powder, use a high-speed blender instead. Empty it into a bowl and season with 1 tablespoon of sugar.
2. 2Step 2: Measure 240g of glutinous rice flour in a large bowl. Add about 2-3 tablespoons of water to a portion of the flour. Knead it into a golf ball size dough, about 30g. Divide this into two to speed up the cooking process if needed.
3. 3Step 3: Fill a 1.5 qt pot with 2 cups of water and bring it to a boil. Drop the raw dough in the hot water and cook until it floats up or turns matte white.
4. 4Step 4: Using a sieve, scoop the cooked dough and transfer it back to the bowl with flour.
5. 5Step 5: Using your fingers, pinch the cooked dough while you knead it into the flour to mix. Gradually add the water and knead into a soft dough. Divide into 12-14 equal pieces.
6. 6Step 6: Rub your palms with glutinous rice flour. Take a dough and roll it into a ball, then pinch it into a circular disk. Now, pinch to seal the opening leaving an air pocket in the middle. This will create a softer and less dense muah chee. Repeat until all the dough is done.
7. 7Step 7: Next, make the sugar water. Heat a wok or tall skillet and add the sugar. Using a spatula, stir to melt the sugar until the color turns amber. Add the water and stir to combine, then bring the mixture to a boil until the sugar has dissolved.
8. 8Step 8: To cook the muah chee, dip it in a bowl of water to wash off the excess flour. This step will create a smoother outer layer.
9. 9Step 9: Slowly drop them into the sugar water. Cook all the muah chee until they puff up to 1.5x of the original size.
10. 10Step 10: To serve, sieve out the muah chee to a plate and top with the sweetened crushed peanuts. Reserve the sugar water for sweet soup or to make ginger sugar drink.