Glutinous rice flour is a popular ingredient in Asian desserts. It can be prepared in many ways. To name just a few, when we boil it, it’s tang yuan; when we steam it, it’s nian gao; when we pan fry it, it’s muah chee. We all love it for its chewy texture (aka QQ texture).
It is not to be mistaken with rice flour. Glutinous rice is whiter than regular rice.
Glutinous rice flour will give you QQ. Rice flour won’t.
Muah chee is easy to prepare and requires minimal ingredients. I have always made my muah chee plain. But since I have chocolate in my brain (chocolate being my preferred flavor), I thought to try chocolate muah chee! It’s no extra trouble to toss in a couple of teaspoons of cocoa powder into my muah chee batter.
Chocolate Muah Chee (serves 2)
1/2 cup glutinous rice flour
2-3 tsp cocoa powder
a bit more than 1/4 water (more if you like softer muah chee)
1 tbsp oil for frying
1/4 cup ground peanut
1 tbsp sugar
Mix flour, cocoa powder and water together to make into a thick goop. Dump the whole batter into a non-stick pan and fry on low heat.
Flip after about 5 min and cook the other side.
Check to see it is cooked by checking the middle. The color should be uniformed through out.
Let it cool a bit before tossing in ground peanuts and sugar. Use a pair of oiled scissors to cut into bite size pieces. Enjoy!
Verdict: It doesn’t taste as chocolatey as it looks. But I think the addition of cocoa powder makes it more attractive. And you know what they say about eating first with your eyes.