How to Make Mah Chee aka Chi Pa

I knew this Malaysian childhood snack as Mah Chee, though it’s entirely possible I had the name wrong my whole life; such is the lot of an entire generation of fluent but illiterate Chinese speakers who grew up in Malaysia. The cookbook from which this recipe was extracted (Agnes Chang’s Hawkers’ Delights) calls it “Chi Pa”.

Chi Pa (Steamed Glutinous Rice Dough with Crushed Peanuts and Sesame Seeds)


Dough –

250g glutinous rice flour
1 ½ cups water
2 Tbsps fried shallot oil (or any oil)

Coating –

250g skinless peanuts, roasted
50g sesame seeds, roasted
120g icing sugar


  1. Combine dough ingredients and mix till smooth.
  2. Pour into a greased 8” pan and steam on medium heat for 45 minutes.
  3. Remove and use a wooden spoon to stir in one direction until smooth.
  4. Brush with oil to prevent it from drying. Allow to cool.
  5. Crush peanuts in food processor until fine. Add sesame seeds and pulse briefly.
  6. Add icing sugar and mix well. Adjust ratios of sugar/peanuts/sesame seeds as desired.
  7. Cut dough into small ½ x 1-inch pieces (approximately) and coat generously with peanut mixture. Serve with toothpicks.

Click here for the Prawn Stock Paste recipe from this broadcast >>



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