Wednesday, May 21, 2014
This muah chee recipe deserves a kiss! *muah :)
My grandmother was recently admitted to A&E over the weekend and ominous dark clouds of fear and anxiety have comfortably settled above us for an indeterminate number of days. :(
Just to perk everyone's spirits up for a bit.
And really, just to kick Monday's butt-
I decided to finally get down to making some muah chee.
How hard can it be?
There's tonnes of microwavable muah chee recipes out there.
What if you don't have any means to measure the quantities?
Glutinous rice flour
(Erawan brand with blue wordings and signature red elephant logo- 600g pack)
(Chee Seng White sesame oil)
Peanut & sugar mix
(Singlong Premium Quality Peanut Powder)
1 cup glutinous rice flour
(as long as they aren't those huge mugs you're fine)
1 cup water
(use the same cup for measurement :) )
3 tbsp sesame oil
Make a well in the centre of the rice flour before pouring the water in.
Mix well before adding 2 tbsp of sesame oil.
Give that a good mix before popping it into the microwave on high for 2 minutes.
Stir the mix which should be half cooked by now to ensure that the flour mixture at the bottom of the bowl also gets cooked through.
Add in 1 tbsp of sesame oil and mix well.
Add water if necessary.
Microwave again on high for another 1 and a half minutes.
The dough is done when it pulls away from the sides of the bowl and remains soft enough to be cut through with a spoon.
Cut it into pieces after putting a portion of dough into the peanut mix.
(Don't try to cut all the pieces up before mixing it into the peanut.
You just get all the dough sticking together again :/ )
Give another generous sprinkling of the peanut mixture before serving.
Looks like a mouthful,
but it really just takes 10 minutes.
Including putting it on Instagram. ;)
Now tell Monday or any other terrible day to take THAT!