Instead of the usual ground peanut powder, I used black sesame powder (leftover from making this) to coat my muah chee, inspiration drawn from dumpling balls with black sesame filling.  If you like black sesame seeds, you will like this alteration to the traditional snack.

A scant of ground peanuts is added for some nutty fragrance, but optional.  Sugar amount can also be reduced if you like it less sweet and prefer more flavor from the black sesame seeds.  Add half of the amount first, and gradually top up to taste.

I have been using peanut oil instead of shallot oil to make this, but any neutral tasting oil will do.

MUAH CHEE WITH BLACK SESAME POWDER
ADAPTED FROM MY PREVIOUS ATTEMPT HERE

for dough
200g glutinous rice flour
1 tablespoon peanut oil
2 teaspoons sugar
½ teaspoon salt
250g water

for black sesame powder mix
80g black sesame powder
20g ground peanuts
50g sugar (40g if without ground peanut)

METHOD

01. Mix the flour, peanut oil, sugar, salt and water in a mixing bowl.  Stir well to make sure that there are no lumps.

02. Pour mixture into a greased 6 inch pan, steam over medium heat for 25 minutes.

03. Once the mixture is cooked though, remove from pot and brush some oil over the surface. Allow it to cool down to a temperature warm to touch.

04. In the meantime, prepare muah chee coating by combining black sesame powder, ground peanuts and sugar in a large plate.  Mix well.

05. Once the muah chee is ready, cut the cooked dough into bite size pieces with a pair of kitchen scissors, the dough will be very sticky.  Place the dough bits in the large plate with ground black sesame and peanut mixture and coat each of them well. Transfer to serving plate, top with more coating mix, serve immediately.  Best eaten when still warm.