To make the peanut topping, blend toasted peanuts in a high-speed blender or food processor. For finer peanut powder, please use high-speed blender instead. Empty it into a bowl and season with a tablespoon of sugar.
Measure 240g of glutinous rice flour in a large bowl. Add about 2-3 tablespoons of water to a portion of the flour. Knead it into a golf ball size dough, about 30g. Divide this into two to speed up the cooking process if needed.
Now, fill a 1.5 qt pot with 2 cups of water and bring it to a boil. Drop the raw dough in the hot water and cook until it floats up or turns matte white.
Using a sieve, scoop the cooked dough and transfer it back to the bowl with flour.
Using your fingers, pinch the cooked dough while you knead it into the flour to mix. Gradually add the water and knead into a soft dough. Divide into 12-14 equal pieces.
Rub your palms with glutinous rice flour. Take a dough and roll it into a ball, then pinch it into a circular disk. Now, pinch to seal the opening leaving an air pocket in the middle. This will create a softer and less dense muah chee. Repeat until all the dough is done.
Next, make the sugar water. Heat a wok or tall skillet and add the sugar. Using a spatula, stir to melt the sugar until the color turns amber. Add the water and stir to combine, then bring the mixture to a boil until the sugar has dissolved.
To cook the muah chee, dip it in a bowl of water to wash off the excess flour. This step will create a smoother outer layer.
Slowly drop them into the sugar water. Cook all the muah chee until they puff up to 1.5x of the original size.
To serve, sieve out the muah chee to a plate and top with the sweetened crushed peanuts. Reserve the sugar water for sweet soup or to make ginger sugar drink.