Loh Mai Chee / Glutinous Rice Balls ( 糯米糍)

These are mostly known as loh mai chee in cantonese, just call them loh mai chee here. When i was younger, i always mixed up these loh mai chee with  muah chee. They are very much alike except the former is stuffed with grounded peanut fillings where muah chee is coated with grounded peanuts instead. Muah chee may be a little softer in texture i think.

Making loh mai chee is not difficult at all, the only thing that takes a little effort to do is frying the peanuts. Besides the soft and chewy texture that we are looking for in a loh mai chee, it must also come with a fragrant peanut filling. I would suggest  frying the peanuts ourselves if can, i know sometimes it could be a hassle to fry the peanuts , if you know you can get very good ones from the stores, then just use them. To fry the peanuts, we dont need oil, just dry fry them till they turn brown and fragrant. I did 200gms peanuts for that and dry fried them in batches. The dough is also quite easy to handle , sticky but not as sticky as you thought would be a mess.

Recipe ( from an old feminine magazine)
Ingredients:

250gm glutinuous rice flour
30gm sugar
20gm shortening
300ml water

some glutinuous rice flour for dusting

Filling:
200gm peanuts( toasted and grounded) + 4 tbsps sugar ( some leftover fillings)

Method:

1.Mix glutinuous rice flour with sugar. Make a well in the center, pour in water and stir well .
2. Add in shortening and stir to mix . Pour the glutinuous batter into a tray and steam in high heat for 20 minutes. Remove from heat and let cool down.

3.Scrap the steamed glutinuous rice dough and put onto another try with additional glutinuous rice flour.
4.Cut the dough with pastry cutter into 30gms each, flatten the dough into round shape, wrap in peanuts filling and make into balls. Coat with glutinuous rice flour again, ready to serve.