These days, some western desserts call for candied bacon. While many find it refreshing and innovative, I wonder if people know that we have been eating desserts cooked with pork fat for decades or perhaps a century or two.
I grew up making these with my mother. She makes it pretty often, I guess because she likes it or my sister liked it. I don’t really fancy it. We used to see them in the markets, but over the last 15 years, stalls selling these, tea eggs, ma lai ko and kueh tutu are appearing in many malls.
In the past few days, my daughter has been pestering me to make it. Instead of making it for her, I got her to learn to make it. I became the observer.
This is an easy snack to make. 30 minutes later, not only have we finished a small batch of Muah Chee, we finished eating it. My apprentice is getting better and better at making these things and I guess she will surpass me soon in some areas… just like her brother did.
Muah Chee
Ingredients
- 120 g Glutinous rice flour
- 1 Tbsp Tapioca flour
- 3/4 cup Water
- 1 Tbsp Pork lard oil or shallot oil, but try to get pork lard fat
Coating
- 80 g Peanuts toasted and coarsely chopped
- 40 g Sugar
- 1 Tbsp Sesame seeds toasted
Instructions
- Mix the flours and water into a dough.
- Heat up a nonstick wok/pot with the lard to low heat
- Put the dough inside and cover if you like. Test again 10 minutes later to see if the dough is cooked. The uncooked dough is white, while the cooked dough looks more translucent.
- Mix the coating in a plate.
- Transfer the dough onto the plate with the coating and cut with a pair of sharp scissors into about 1cm cubed (doesn't have to be exactly a cube or all the pieces exactly the same.
- Eat with a wooden skewer or toothpick.
