Muah Chee (Muar Chee)

Peel the shallots and slice them thinly.

Heat a skillet over medium heat, add the oil, then add the sliced shallots and fry, stirring, until golden brown and fragrant — frying on medium heat (not too hot) gives the best aroma.

Remove from heat and strain the shallot oil into a bowl; keep the crispy fried shallots aside as the garnish.

Toast the sesame seeds in a dry pan over medium heat, stirring often, until golden and nutty-smelling, then set aside.

Brush a steaming pan generously with some of the shallot oil — this stops the dough sticking and adds extra flavor.

In a bowl, whisk together the glutinous rice flour, tapioca flour, water, and the remaining shallot oil until smooth and lump-free.

Pour the batter into the greased pan and steam over high heat for 15 minutes, or until fully cooked through in the center — the dough should look firm and no longer wet or sticky (poke with a toothpick; if it comes out clean it's done, otherwise steam a few minutes longer).

Let the steamed dough cool slightly.

In a deep dish, mix the ground roasted peanuts, sugar, and toasted sesame seeds until well combined.

Lightly coat your hands or a dough chopper with shallot oil, since the dough is very sticky, then cut a small piece off the warm dough and drop it into the peanut mixture to coat.

Continue cutting the dough into bite-sized cubes, tossing each piece well in the peanut-sesame mixture to coat.

Transfer the coated Muah Chee pieces to a plate, top with the crispy fried shallots, and serve immediately with toothpicks for easy eating.