Muah Chee (麻糍)

These days, some western desserts call for candied bacon. While many find it refreshing and innovative, I wonder if people know that we have been eating desserts cooked with pork fat for decades or perhaps a century or two.

I grew up making these with my mother. She makes it pretty often, I guess because she likes it or my sister liked it. I don’t really fancy it. We used to see them in the markets, but over the last 15 years, stalls selling these, tea eggs, ma lai ko and kueh tutu are appearing in many malls.

In the past few days, my daughter has been pestering me to make it. Instead of making it for her, I got her to learn to make it. I became the observer.

This is an easy snack to make. 30 minutes later, not only have we finished a small batch of Muah Chee, we finished eating it.  My apprentice is getting better and better at making these things and I guess she will surpass me soon in some areas… just like her brother did.