Rice Cooker Muah Chee Recipe

Rice Cooker Muah Chee Recipe

My son shares my love of muah chee, a chewy treat similar to Japanese mochi. We rarely make it out of the Japanese market without a package of mochi, which is expensive to buy but cheap to make at home. This rice cooker muah chee recipe is easy enough for my 4 year old to make and requires only 4 ingredients.

Muah Chee Ingredients
Muah Chee Eat

To make Muah Chee, simply stir the Mochiko, sugar, and water in a bowl until sugar dissolves. You can mix directly in your rice cooker bowl but take care not to scratch it. Cook on regular rice setting. Muah Chee should be slightly translucent when cooked. If it’s white then continue to steam it. Once the batter is ready, use a pair of chopsticks or rice paddle and stir for a couple minutes. This will give the muah chee better texture. (Muah Chee is very hot out of the rice cooker. This step is for adults only.)

Sprinkle kinako onto a large cutting board. This will give some time for the Muah Chee to cool off a bit. Using a silicone spatula or rice paddle, turn out the muah chee onto the prepared cutting board.

Muah Chee Stir
Muah Chee Cooked

Sprinkle more Kinako over the top. The muah chee will spead a little on it’s own. Allow to cool a little or it will be too soft. Cut into cubes with a knife or scissors. Toss with more Kinako to keep the Muah Chee from sticking together. Best eaten right away.

Muah Chee kinako
Muah Chee Cut

Rice Cooker Muah Chee Recipe Ingredients:

  • 100 g (1/2 C + 2 TBSP) Mochiko*
  • 50 g (1/4 C) granulated sugar
  • 2/3 C cold water
  • Kinako** (can substitute ground peanuts and sugar)

Directions:

  1. Combine all ingredients in a mixing bowl until sugar dissolves. You can mix directly in your rice cooker bowl but take care not to scratch it. Cook on regular rice setting.
  2. Muah Chee should be slightly translucent when cooked. If it’s white then continue to steam it. Once the batter is ready, use a pair of chopsticks or rice paddle and stir for a couple minutes. This will give the muah chee better texture. (Muah Chee is very hot out of the rice cooker. This step is for adults only.)
  3. Sprinkle kinako onto a large cutting board. This will allow Muah Chee to cool off a bit.
  4. Using a silicone spatula or rice paddle, turn out the muah chee onto the prepared cutting board. Sprinkle more Kinako over the top. The muah chee will spead a little on it’s own. Allow to cool a little or it will be too soft. Cut into cubes with a knife or scissors. Toss with more Kinako to keep the Muah Chee from sticking together. Best eaten right away.

*Mochiko is short grain sweet rice flour that can be purchased at Japanese/Asian markets. Safeway carries it.
**Kinako is Japanese roasted soybean flour commonly used as a dessert topping in Japan. It has a light nutty flavor and slightly sweet. You can find Kinako at any Japanese Market. You can replace kinako with sesame seeds, coconut flakes, or ground peanuts and sugar.

Recipe Tips:

Do not try to double the recipe or you will have to cook twice in your rice cooker. Please note that if you reduce the sugar, the Muah Chee will have a bitter after taste. Enjoy day of because Muah Chee does not store well, it will sour overnight and turns hard if refrigerated.

Muah Chee
Muah Chee Stall

My grandmother had a sweet tooth but due to health problems her sugar intake was restricted. I have fond memories of us sneaking out to get muah chee from the street vendor. If you find yourself in Taipei, make sure to check out Beitou’s Market (北投市場) where you can find the best muah chee made fresh daily. Each piece is made to order with your choice of filling and toppings. All of them are my favorite. I like to use kinako powder in place of ground peanuts since it’s naturally a little sweet without adding additional sugar to the recipe.

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2 thoughts on “Rice Cooker Muah Chee Recipe

  1. Isabelle Engler says:

    Oh I love this! This is one of my childhood favorite treats from my grandma, who always made this fresh for us. Thank you for sharing the recipe!

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