PenangTime.com: Recipe Guide
MUAR CHEE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Dough: 200g Glutinous Rice flour, 2 tbsp Tapioca flour, 250ml Water, 1 tbsp Shallot Oil.
- Coating: 1 cup Roasted Peanuts (finely ground), 1/2 cup Sugar, toasted sesame seeds.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Steam: Mix flours, water, and oil into a batter. Pour into a greased tin. Steam for 20-30 minutes.
- Prep Coating: Mix peanuts, sugar, and sesame seeds.
- Cut: Brush a knife/scissors with oil. Cut the sticky dough into bite-sized pieces.
- Coat: Toss the pieces immediately in the peanut sugar mixture.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Shallot oil adds a savory dimension that balances the sweetness.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Muar Chee in Penang and compare flavour profiles.