Mochi

Yesterday I made a Penang version of mochi called "muah chee". You can find it at some street food vendors like in pasar malam or Petaling street.

It turned out okay and it was not really sweet as I added too little sugar. The dough is made of one part water to one part glutinous rice flour. Basically you mix the flour with the water then heat the mixture over the stove until you can form a ball with the dough. Then you let it cool and cut it. It's really sticky. It sticks to everything!

The peanut powder is made of crushed peanuts, sugar and sesame seeds. After the dough is cut into small pieces you toss it with the peanut mixture until they are all coated. Now they won't stick to everything.

Anyway, I served it to some guests we had and they liked it. There were some left over but it didn't keep well and disintegrated. It became very liquid.

Overall it was a good experiment and it satisfied my curiosity. The next time I would try other types of mochi like fruity mochi. Thanks for reading!