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Muah Chee (Peanut Mochi)

Singapore-style muah chee — chewy glutinous rice dough hand-rolled and coated in crushed roasted peanuts for a nostalgic hawker-centre snack.

Muah Chee (Peanut Mochi)

About this dish

Muah chee (peanut mochi) is a beloved Singapore street snack and teatime treat — soft, sticky glutinous rice dough rubbed in a crunchy, caramelised peanut-sugar mix. You’ll find variations at kopitiams, pasar malam stalls and neighbourhood hawker centres from Tiong Bahru to the heartland, where an uncle or aunty pulls and tosses the dough by hand into bite-sized morsels.

This recipe recreates that hawker vibe in a home kitchen with simple pantry ingredients and familiar utensils. The texture should be glossy and chewy, not gummy; the peanut coating gives a toasty, lightly sweet contrast with a touch of salt to lift the flavours. For a local twist, try adding a little pandan juice to the dough for aroma or a sprinkle of toasted sesame to the peanut mix — common at family gatherings or as part of a Chinese New Year kuih spread.

Muah chee is brilliant for sharing — serve it warm at a weekend get-together, pack it as a nostalgic snack for potlucks, or keep it in small containers for supper after a late-night session at the kopitiam. It’s quick enough for busy parents to prepare and forgiving for cooks who want that authentic hawker-centre chew at home.

Ingredients

  • 250 g glutinous rice flour (sweet rice flour)
  • 200–230 ml boiling water (start with 200 ml and add as needed)
  • 2 tbsp vegetable oil or neutral oil (plus extra for greasing)
  • 1/4 tsp fine salt
  • 2 tbsp caster sugar (optional, for a slightly sweet dough)
  • 180 g roasted unsalted peanuts
  • 70 g caster sugar (for peanut coating)
  • 1 tbsp toasted sesame seeds (optional, adds aroma)
  • 2 tbsp desiccated coconut (optional, for extra texture)
  • 1–2 tbsp rice flour or tapioca starch (for dusting/work surface)
  • 1 small pandan leaf or 1 tsp pandan paste (optional, for green hue and fragrance)
  • banana leaf or parchment paper (optional, for serving and traditional feel)

Step-by-Step Method

  1. Toast the peanuts in a dry pan over medium heat for 5–7 minutes, stirring frequently until fragrant and lightly browned; remove and cool completely.
  2. Place the cooled peanuts in a mortar and pestle or food processor; pulse to a coarse crumb — you want crunchy bits, not peanut butter. Mix in 70 g caster sugar, toasted sesame seeds and desiccated coconut (if using). Set the coating aside in a wide, shallow bowl.
  3. In a heatproof bowl, combine glutinous rice flour, fine salt and 2 tbsp caster sugar (if using). Pour 200 ml boiling water over the flour in stages, stirring with a wooden spoon until it just comes together.
  4. Add 2 tbsp oil and knead the hot dough (with a spatula or gloved hands) until smooth; if the dough feels too dry, add the remaining 30 ml water 1 tbsp at a time. The dough should be soft, slightly tacky but hold its shape.
  5. Option A — No-steam quick method: continue kneading until smooth, then transfer to a greased plate. Option B — Steam method for a firmer chew: place the dough in a heatproof dish and steam over high heat for 8–10 minutes, then knead briefly while still warm.
  6. Dust your work surface with rice flour or tapioca starch. Pinch off golf-ball-sized pieces (or smaller bite-sized pieces), roll into smooth balls, then flatten slightly with your fingers or palm.
  7. Toss the warm dough pieces in the peanut-sugar mixture, pressing gently so the coating adheres. Work in batches so the dough stays warm — warmth helps the coating stick like at a hawker stall.
  8. If the dough becomes too sticky, dust lightly with rice flour but avoid overpowdering — you want the final bite to be chewy with a nutty crunch. Arrange coated muah chee on banana leaf or a plate.
  9. Serve immediately warm for the best chewiness, or let cool and store in an airtight container in the fridge for up to 2 days; reheat briefly in a steamer or microwave with a damp paper towel to restore softness.
  10. Taste and adjust: if you prefer sweeter coating, add a little more sugar to the crushed peanuts; for pandan aroma, knead in a teaspoon of pandan juice during step 3, like some Peranakan variations.

Tips & Serving Ideas

  • Use roasted unsalted peanuts and pulse to a coarse texture — don’t over-blend or you’ll get peanut butter instead of crunchy crumbs.
  • If you can’t find glutinous rice flour, check NTUC FairPrice, Cold Storage or Sheng Siong in the baking aisle; keep a small packet in the pantry for kuih and desserts.
  • To achieve the ideal chewy texture, start with boiling water and add gradually; if texture is off, brief steaming for 8–10 minutes firms the chew without drying.
  • Work with warm dough — the coating adheres best when muah chee is still warm, like at a hawker stall. If dough cools and hardens, reheat gently in a steamer.
  • For portability, dust muah chee lightly with tapioca starch before packing so they don’t stick together; reheat in a microwave covered with a damp paper towel to restore softness.
  • Allergy swap: replace peanuts with roasted sunflower seeds or crushed toasted sesame for those with peanut allergies, and adjust sugar to taste.

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