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Cinta Dapur » Dessert » Lo Mai Chi – Glutinous Rice Balls

Lo Mai Chi – Glutinous Rice Balls

I must be going through a dessert phase at the moment, seems like my past few posts has all been nothing but sweet delights. Now here is an interesting piece.

In Japan it is popularly known as Mochi. In Malaysia it is called Muah Chee or Lo Mai Chi. Lo Mai Chi is basically glutinous rice balls with sweet fillings. In the case of this recipe, it is with peanut fillings. Other variants includes brown sugar, red bean paste or even lotus seed paste. All of which are excellent and mouth watering if you ask me.

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  • 250g Glutinous rice flour (leave approximately 100 g for coating later)
  •  2 tbs Corn Starch
  • 325 ml Water
  • 2 tbs Sesame Oil
  • 1 tbs toasted sesame seeds
  • 250g Toasted unsalted peanuts
  • 40g granulated sugar



  • Start by mixing together the glutinous rice flour, corn starch and water until you get a nice smooth batter
  • Then add in sesame oil and give it a good mix, you want a nice smooth and glossy texture for the batter
  • Place the mix in a steamer and allow to steam in high heat for 15-20 minutes. After the steaming process, you will get a sticky dough. Give it a good stir with your fork so the heat in the mix is transferred evenly
  • Whilst the mix is steaming, crush peanuts, sesame seeds and granulated sugar together using a mortar to make your filling
  • Right, now you are ready to make the rice balls. Start by scooping 1 tbs spool of the rice mix and drop them in the rice flour for coating. It is going to be a little hot, but no pain no gain right?  Give it a good coat of rice flour then press down to make a circular base, like a really tiny pizza.
  • Next, place the filling at the centre of the rice mix and bring the edges together at the top and seal it. It will be tricky the first couple of times, but you will get the hang of it after a couple of attempts.
  • When done, give it a bit more coating and set aside.
  • Repeat the same process for the remaining rice mix and fillings
  • All the best!


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Cinta Dapur is authored by Ivan Cho, who currently works as a Project Manager in the Digital Advertising arena in London. He is also a freelance photographer and a hobbyist food photographer

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