Tips To Make Air Fryer Muah Chee Recipe The Best

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Muah chee, those delectable little chewy rice cakes, hold a special place in many hearts. Traditionally made with glutinous rice flour and palm sugar, they boast a delightful textural contrast – soft and sticky on the inside, with a pleasant bite on the exterior. While these sweet treats are a common street food find in Southeast Asia, recreating them at home can be surprisingly simple, especially with the help of your trusty air fryer.

This recipe takes the classic muah chee experience and streamlines it for the modern kitchen. It requires minimal ingredients and utilizes the air fryer’s magic to achieve that perfect balance of chewiness and crispness.

Muah Chee aka Peanut Mochi
Muah Chee aka Peanut Mochi

Ingredients:

1 cup glutinous rice flour (also known as sweet rice flour)

  • ¾ cup water
  • ¼ cup palm sugar, finely grated (or substitute with brown sugar)
  • ¼ teaspoon salt
  • ½ teaspoon pandan extract (optional)
  • Toasted sesame seeds, for garnish (optional)
  • Cooking spray

  • Directions:

    1. Prepare the Dough: In a large bowl, whisk together the glutinous rice flour, salt, and pandan extract (if using) until well combined. Gradually add the water, mixing continuously until a soft, pliable dough forms. If the dough feels too dry, add a tablespoon of water at a time until it reaches the desired consistency. It should be slightly sticky but manageable.

    2. Shape the Muah Chee: Lightly dust your work surface with glutinous rice flour to prevent sticking. Pinch off small pieces of dough and roll them into balls about 1 inch in diameter. You can also shape them into cylinders if you prefer.

    3. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for 5 minutes. This ensures the air fryer is properly heated for optimal cooking.

    4. Air Fry the Muah Chee: Lightly coat the air fryer basket with cooking spray. Arrange the muah chee balls in a single layer, ensuring they don’t touch each other. This allows for even air circulation and prevents them from sticking together.

    5. Cooking Time: Air fry the muah chee for 10-12 minutes, flipping them halfway through the cooking process. You’ll know they’re done when they become translucent and develop a slightly golden brown exterior. The insides should still be soft and chewy.

    6. Coating (Optional): While the muah chee is still warm, you can coat them in a variety of toppings to add extra flavor and texture. Here are a few suggestions:

  • Grated Palm Sugar: This is the classic way to enjoy muah chee. Simply sprinkle a generous amount of grated palm sugar over the warm muah chee and let it melt slightly.
  • Crushed Peanuts: For a nutty crunch, coat the muah chee in crushed peanuts. You can also mix in some toasted sesame seeds for added flavor.
  • Chocolate Drizzle: Melt some dark or milk chocolate and drizzle it over the warm muah chee. This creates a delightful sweet and savory contrast.

  • 7. Serve and Enjoy: Once cooked and coated (if desired), remove the muah chee from the air fryer and allow them to cool slightly before serving. They are best enjoyed warm and fresh, when the texture is perfectly chewy.

    Nutrition Facts (per serving, approximately):

    Calories: 150

  • Fat: 1g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 40mg
  • Carbohydrates: 30g
  • Sugar: 20g
  • Protein: 2g

  • Note: These are approximate nutrition facts and may vary depending on the specific ingredients you use.

    Conclusion

    This air fryer muah chee recipe is a fantastic way to enjoy this delicious treat at home without the hassle of traditional deep-frying methods. The air fryer delivers a healthier alternative with minimal oil, while still achieving that delightful crispy exterior and soft, chewy center. So ditch the takeout menu and whip up a batch of these delectable rice cakes in your own kitchen!

    FAQs:

    1. Can I use a different type of flour?

    While glutinous rice flour is the traditional choice for muah chee, you can substitute it with all-purpose flour in a pinch. However, the texture won’t be quite as chewy. You might need to adjust the water content slightly to achieve the right consistency.

    2. What if I don’t have pandan extract?