PANDAN MUAH CHEE

INGREDIENTS

Glutinous Rice Flour                  120g

Tapioca Flour                            1 tbsp

Caster Sugar                            1/2 tbsp

Water                                       250ml

Bake King Pandan Paste             0.5-1 tsp

Shallots, thinly sliced                 2

Peanut Coating:

Peanut Powder                         1.5 cups

Caster Sugar, optional               1-2 tbsps

White Sesame Seeds, optional   1 tbsp

 

PANDAN MUAH CHEE

1. Preheat 1 Tablespoon of cooking oil in a non-stick frying pan; sauté shallot on medium heat till golden brown then remove the fried shallot leaving oil in the pan.

2. Place glutinous rice flour, tapioca flour and sugar in a mixing bowl, slowly stir in pandan water (mix water with Bake King Pandan Paste) using a whisk till well combined.

3. With the same pan and reserved shallot oil on medium low heat, slowly swirl in the flour mixture and stir it using a wooden spoon/chopstick till it begins to form soft dough.

4. Lower the heat and continue to toss and cook the dough for another 4 minutes or till dough is smooth and slightly transparent on its surface. Remove and set aside on oiled plate/container to cool off slightly.

5. Next toss peanut mixture into the cooked glutinous rice dough, mix well and cut into bite size pieces and serve.

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