Purple Muah Chee Anyone?

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A lot of great kueh recipes appear in blogger friends posts. Their kueh photos make my heart “itchy”(心痒痒‏). In order to cure my “itchy” heart and hands I choose this very simple muah chee. All I need is just stir everything together and steam the batter.

 

The last time I ate muah chee is during Mid-Autumn Festival. I bought it from a muah chee stall who sold different variety of flavour and definitely colours. I tried on durian, strawberry and mango. Hm…the flavour of the muah chee is very artificial. I think nothing better than homemade stuff. I added purple sweet potatoes into the muah chee batter. Although can’t taste the sweet potatoes, it brighten the original white muah chee. This purple muah chee is slightly firmer but still soft to chew.

Reference from Happy Home Baking

Ingredients:

(A)

120g glutinous rice flour

2 tsp sugar

¼ tsp salt

(B)

½ tbp vegetable oil

120ml water

60g mashed purple sweet potatoes

 

1 tsp vegetable oil for brushing

(C) Coating

75g roasted peanut powder

20g toasted sesame

35g sugar

* Adjust to your taste

  

Method:

1. Mix sweet potatoes, water and oil till well combine. Set aside.

2. Mix in glutinous rice flour, sugar and salt in a mixing bowl. Make a well and stir in the sweet potatoes mixture. Stir in circular motion till all the flour mixture is completed dissolved. (I stir with a wooden spoon)

3. Pour the batter into a deep dish (I used a 8" greased round plate). Steam at medium heat for about 20 minutes. Test the centre to ensure it is cooked through. Brush the surface with vegetable oil and leave to cool.

Before steam

After steamed

4. Mix peanut powder, toasted sesame and sugar in a plate. 

5. When ready to serve, scoop small pieces of muah chee with a spoon and toss them in the peanut powder mixture. Serve immediately.

I'm submitting to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.