Muah chee......... chewy, sticky and "QQ"........ always found at the night markets and small eatery stalls at the shopping malls. It's a snack we grow up loving and are familiar with.
Recently we tried the Injoelmi Bingsu, which is basically shaved frozen milk, topped with chewy (glutinous) rice cake and soy powder at Nunsaram, Westgate Jurong East branch. We loved it so much that we visited twice that week. I decided to give it a try, making at home.
I have made Muah Chee before, Muah Chee is much softer and usually sold and eaten warm, topped with peanut powder. The Korean rice cake is served cold, harder bu very chewy. So after a trial run last week, last night I made another batch, I think I may have found a suitable ratio of glutinous rice flour to water in order to make the Muah Chee (while hot) as well as the chewy rice cake (after chilling) :) how nice...
 |
| Warm Muah Chee, coated with peanut powder and sugar, my kids love this |
 |
| Chilled Muah Chee, more chewy, I coated these with soy bean powder which I bought at Daiso |
No comments:
Post a Comment