Soft, Chewy & super Easy Boiled Muah Chee (Mochi) recipe

By WoonHeng · 60 min

Ingredients

Instructions

1. Blend the toasted peanuts in a blender or food processor until finely ground, then mix in one tablespoon of sugar.
2. Measure 240 g glutinous rice flour into a large bowl. Add 2 to 3 tablespoons water to part of the flour and knead into a golf-ball-sized dough of about 30 g. Divide it in two if needed to speed cooking.
3. Bring 2 cups of water to a boil in a 1.5-quart pot. Drop in the raw dough and cook until it floats or turns matte white.
4. Scoop the cooked dough out with a sieve and return it to the flour bowl. Knead it in with your fingers, gradually adding water until a soft dough forms. Divide into 12 to 14 equal pieces.
5. Rub your palms with glutinous rice flour, roll each piece into a ball, then flatten into a disc and pinch the edge closed, leaving an air pocket in the middle. Repeat with all the dough.
6. Melt the 1/4 cup sugar in a wok or tall skillet, stirring until amber. Add the 4 cups water, stir, and boil until the sugar dissolves.
7. Dip each mochi in water to rinse off excess flour, then slide into the sugar water. Cook until each puffs to about 1.5 times its original size.
8. Lift out the mochi with a sieve onto a plate and top with the sweetened peanuts. Keep the sugar water for another use.

Summarized from WoonHeng's video. Watch it for the details.

More recipes with

Peanut