Chocolate Glutinous Rice Balls [Mua Chee] - (巧克力糯米糍)

 

My cousin made these Mua Chee for sale but I couldn't get her recipe.  Recently I came across a recipe for this kind of Mua Chee in Yum Yum food magazine which looks good and easy to make.

In good mood, I roasted the peanuts [see post on how to roast peanuts] cos' I believe it tasted better than store bought ground peanuts.  I prepared the ingredients in batches [not the same day].  The filling a day earlier and the dough the next day.  It's easy.  We get to enjoy the mua chee that can be made plain or with pandan flavour.  There is another with cocoa flavour which I made.  
Recipe Source - Yum Yum Magazine No. 86 with modifications
Verdict - soft, chewy mua chee with lots of peanut filling. Bite and chew it slowly, you will detect the chocolate flavour.  You can make 1/2 portion, should be able to make about 18-20 pieces [depending on the size you prefer].

Ingredients

[makes about 36 pieces]

Peanut Filling  [mixed well] - 1/2 portion should be enough

500 gm peanuts - toasted, skin removed and grounded

50 gm white sesame seeds - toasted and grounded

120 gm castor sugar

Cocoa Glutinous Rice Dough

350 gm glutinous rice flour

50 gm tapioca flour
2 tbsp cocoa powder

2 tbsp sugar

2 tbsp oil

500 ml water 

For coating

200 gm rice flour - stir fry over low heat for about 20 minutes or until very light. Remove to cool.

 

 

 

 

 

1. Mix all the dough ingredients in a steaming bowl.  Steam over high heat for 20 minutes.  Remove and transfer the dough into a greased plastic bag while still hot.
2. Knead the dough until smooth and elastic.
3. Divide the dough into small portions [about 30 gm] and put them into the prepared rice flour.
4. Flatten the dough and wrap in peanut filling.  Gather the edges to seal into a ball.  The ball should be well coated with the rice flour.
5. Place onto paper cases to serve.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours

I'm also submitting this post to Best Recipes September Event - Chocolate hosted by Fion of Xuan Hom's Mom Kitchen Diary.