Roselle Muah Chee by Jensie Tan

on

Ingredients
300g glutinous rice flour
450ml water (50ml to boil the roselle ) and add in 2 tsp of sugar 
3 tbsp of shallot oil with abit of shallot 
200g of ground peanuts (can use grounded almond) 
2 tbsp sesame seeds, roasted 


Method
  1. Add the glutinous rice flour, sugar, water and shallot oil. Mix well.
  2. I'm using happy call so I poured in and flipped the dough for awhile. Cover it about 10 min before flipping again. 
  3. Once the muah chee is done and slightly cooled, use silicon scraper to transfer the dough on the peanuts or almond mixture (For peanuts toppings, mix with the 4 tbsp sugar and roasted sesame)