Thursday, August 11, 2011

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.

54 comments:

  1. Lena! this rice balls look amazing and delicious!!Love them! gloria

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  2. oh I wanted to try making this for the longest time but have yet to do it. Seeing yours might give me the boot to do it. When we were young we used to call it 'powder kueh' or Chi Pa.

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  3. WOW Lena! I love Loh Mai Chee and thank you very much for sharing this recipe. Great pics!

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  4. you did a neat job in rolling these sticky balls.
    over here these balls are also called (in Hakka dialect) 'powdered testicles'! Hahaha!
    but of course the proper name is Chi Pa.

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  5. Yours look good..I shall try this out. My gal loves them !!! I make once before but too soft and sticky. I am going to try out your recipe for it looks not so sticky :)

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  6. Wah, you could wrap these up?
    Geng ah!
    I always find it interesting looking at the kuih sellers wrapping them 'in situ' becos it seems so difficult with the soft sticky dough and crumbly filling.
    Hats off to u!

    If Elin plans to be kimchi maker, I plan to be CKT hawker, will u be Loh Mai Chee maker for retirement, LOL.

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  7. This is my hubby's favourite, look like i need to find one day to make this for him..

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  8. Lena, your loh mai chee looks fabulous! This is one of my daughter's favourite! Will have to give this a try one day! Yum! Yum!

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  9. Lena, your loh mai chee looks really good and overflow with peanuts filling, yum yum

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  10. I'm so much tempted everytime when I see this recipe on a blog, sadly I couldn't get these glutinous rice.

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  11. One of my family's favorite. Would like to try making. Hope it will be a success, haha.

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  12. I remember eating lots of these as muah chee when I was young... I love staring at the man chopping up the sticky dough and coat them generously in sugar and ground peanuts. Lots of great memories after reading your post...

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  13. nice pic lena..i think m gonna imagine how d taste..since my kids memang x makan these kind of kuih..aiyaa, minta satu with u lah..hehe

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  14. thanks for sharing! i had these when i was young as well and totally forgotten about them. thanks for reviving that memory :)

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  15. Wow this is so yummy. I wish you I could have a bite into one of these lovely balls. Is it very stickly to handle?

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  16. OHMYGOODNESS this is my ultimate favorite thing to buy from pasar malams when I was younger!!! I'm definitely trying this out soon, have craving for these after seeing your pictures! I never knew they were so similar to muah chee, which is strange since I eat both all the time hehe

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  17. Loh Mai Chee is one of my favourite food.

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  18. These look fantastic, I have never looked for rice flour in France maybe I should see what is available. Diane

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  19. Lena, the rice balls look amazing, the photos are very pretty!

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  20. YUM, these little kuih always remind me of my childhood. My mom used to buy this frm pasar pagi every Sat, then my bro and I will fight deadly for more, lol!

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  21. Oh so this is called loh-mai-chee..*paiseh* Bananaz would only know how to mum-mum haha. tQ never too late or too old to learn. Chinese saying 'got heart no afraid late'.~;).

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  22. oh nooo i feel like popping them in my mouth right now...like have a competition of how many balls can i stuff into my mouth at one go

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  23. hey Lena.. THANKS A LOT! *wink* very nice.. my girl loves these.. sometimes i go kg simee market purposely to get these for her..

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  24. hi lena:)..Cm pasti akan cuba buat kuih ni sebab my hubby suka sangat makan kuih seperti ini.Dulu Cm dah buat kuih Mua Chee:)

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  25. gloria: thank you. You're always so nice. Have a good day!

    gert: yeah, i heard of chi pa too. I didnt know they are the same.

    ann: thanks, i love eating these too..a lot!

    sotong: what? powdered testicles?? hahaha! i wonder how you call them in hakka?

    elin: yes, not too sticky, can handle.

    wendy: stuffing the fillings is not too difficult, onlything is that have to do it with a plate underneath otherwise the peanuts will drop all over..

    sonia: such loving wife!

    Joyce: yeah, try this..It;s nice and not difficult.

    amelia: thank you. yeha, i tried to stuff in as much as i can..haha!

    Umm: hi, try looking this in the asian grocery stores, it's a very common flour, they should have.

    Bellygoodcooking: oh, it will be successful i'm sure, you can do it.

    zoe: yes, we can still find muah chee selling here..with the man doing that. There;s a very famous stall here, very good business, he does that in a big ceramic or porcelain bowl.

    jun: selamat berpuasa! Eh, dua pun boleh! haha!

    alan: sounds like you've not eaten this for a very long time..

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  26. chris: not too sticky, it's manageable, trust me!

    janine: you are just like me..not knowing the difference. Really, they are like twins!

    waikitt: yeah, i think many favourites too, just love that.

    Diane: try to find these in those asian groceries stores, they should have this flour, it's very common.

    edith: hi, i was just thinking whether the outside ones have other fillings besides peanuts??

    tze: so nice to see you leaving a commen and thanks so much for coming here!

    alice: whenever i see this outside, i sure will buy, same goes for muah chee. When i crave for muah chee, i will know where to get them , we have a stall here selling ..very nice muah chee!

    bananaman: i wonder what you call them? ah, that one..that one..haha!

    jean: hahaha! you are always so funny!

    claire: are you referring to these or angkoos? oh dear, i think you really need a pair of new glasses like elin said.

    cm: apa khabar? you really a wonderful wife !

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  27. Very delicious to eat but so difficult to make, I shall just do the eating and leave the making for the sellers lol! You did a great job, love the first photo.

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  28. wahsei...i like this very much, thanks for sharing the recipe...^0^

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  30. Oh yes!! I love these! got to try making them at home as well. I see them at oriental shops here often too and they are AU$4 a pack!

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  31. hi lena, wow, first time i see this recipe. looks manageable to prepare :) means i can give it a try one day. thanks for sharing and take care :)

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  32. Hi Lena,
    Lovely Loh Mai Chee, good work & I have yet to try out the Kampar Curry Chicken Bread one day, lately couldn't do much cos thumb pain (arthritis) infact hands very itchi already, once tried will let you know. Last weekend could not resist try out your Oat Wholemeal Loaf & was a great success. TQ so much. Have a nice weekend.

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  33. This is my all time favourite snacks, yours look yummy! If time allows, I would like to make and thanks for sharing :)

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  34. hi lena..kapur yang Saya maksudkan ialah kapur yang orang India makan dengan sireh.Kapur tu dicampur dengan sedikit air.Maaf sebab saya lupa bahasa inggerisnya.Tapi jika ke kedai runcit India mereka tahu apa tu kapur.Saya akan cuba cari nama dalam bahasa inggeris atau Cina:)gud nite and sweet dream ya.

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  35. Lena, I absolutely love the idea of mochi loh mai chee! Really, savoury mochi tastes way better!

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  36. I have to LOL at myself...why I took those peanut filling as mincemeat ;-))

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  37. YEAH! How much fun! Girl, I love when I see recipes like this because i would have never thought to do it but now i know my family would love it and so can't wait to try it! Wonderful recipe and amazing pics (yet again!)

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  38. Oh gawd, I thought the mochi's filling was minced meat + mushrooms ! and I thought it was a fusion of Loh Mai Kai (the savory glutinous rice) with Muah Chee - so called Loh Mai Chee. :O .....

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  39. 小时候很常吃到婆婆亲手做的,只可惜我没学到。看你的就满足了。hoho。。。。

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  40. Whether it's muah chee or loh mai chee, I like both of them. Yours look so soft and yummy!

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  41. Yes, my family favourite. I also like it with red bean filling. I like muah chee too. My mum used to make muah chee for us because it's very easy. Hope you are having a great weekend.

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  42. I always find our local muah chee tastier than the Japanese mochi, which seems rather one-dimensional. Nice recipe! :)

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  43. i have always feared working with glutinous rice flour cause it sticks all over the place... your post made it seem like maybe it is manageable after all!

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  44. At first glance it looks like Japanese traditional cake 'mochi". YUM!

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  45. Lena, there is not one good "Loh Mai Chee" in KL can escape me but I guess yours will because you are so far away! If I come visit you and give you advance notice, would you make some for me? hehe

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  46. This is such a good recipe, thanks for the recipe and I tried it, come out fantastic :)

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  47. Will it affect the result if I omit the shortening?

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  48. hi yeong seong, honestly i have not tried making without the shortening but i do think it will make the end result a little different. I read some recipes on loh mai chee without shortening and often said that it's a little difficult to handle the dough but not this one, it's sticky but not that sticky that you find it a mess to handle. If you leave the shortening out, then you try to adjust the water till it becomes a manageable dough for wrapping.

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  49. some people use rice flour to coat the kuih. u use gluti flour. do u fry the gluti glour before u use




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  50. Hi Lena, I've tried this recipe recently & it was really sedap & very addictive! Can't stop makan-ing! LOL Thanks for sharing this yummy recipe. My sista will b trying this soon too! ;)

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    Replies
    1. thanks for letting me know! happy to hear that!

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