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5 from 3 votes

Boiled muah chee (mochi)

Have you tried boiled muah chee (mochi) before? This recipe yields amazing soft and chewy muah chee that are topped with fragrant sweet peanuts. It's a real treat for any day of the week.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: Asian, Taiwanese
Keyword: Asianpastry, Sweets
Servings: 3
Author: woonheng


  • 240 g [2 cups] glutinous rice flour plus more for dusting
  • ½ - ¾ cup water
  • 1 cup toasted peanuts
  • 1 tablespoon sugar

Caramelized sugar water

  • ¼ cup sugar
  • 4 cups of water


  • 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.



  • I toast my own peanuts using the red skin peanuts. Then, I removed the skin.
  • Sugar is pure cane sugar