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Muah Chee, Caramelized Banana and Walnut Crumbs
Muah Chee

Muah Chee, Caramelized Banana and Walnut Crumbs

Difficulty: Average
Season: Autumn
Preparation: 25 minutes
Cooking: 30 minutes

How to


For the walnut crumb

  1. Blend the toasted walnuts into a powder.
  2. Mix blended walnuts, sugar, and toasted sesame together in a mixing bowl. Set aside.

For the Muah Chee

  1. Mix the glutinous rice flour with 300ml water, a pinch of salt and sugar together in a mixing bowl.
  2. Place a pan on medium-low heat, adding 1 tbsp sesame oil or shallot oil.
  3. Pour mixture in the pan and keep stirring with a spatula (or chopsticks!) and keep cooking until it forms a dough.
  4. Insert a metal skewer into the dough and remove, if the skewer comes out clean, it’s ready.
  5. At this stage, the dough is very sticky, which is normal.
  6. Use scissors to cut the dough into smaller pieces, then roll them in the walnut crumb

For the caramelised banana

  1. Add butter to the pan on medium heat. Add sliced banana and cook until soft, add the caramel sauce and cook for a few minutes until sticky.

To Serve

Spoon the walnut coated Muah Chee on the plate and add some caramelised banana. This dish pairs well with a scoop of vanilla ice cream or Browne’s Dairy Thickened Cream.

Recipe created by Chef Vincent Lim.

Handy Tips

Muah Chee is an Asian-style marshmallow. For a local twist on this popular glutinous rice snack, Western Australian walnuts have been used for the coating and the dish served with caramelised Carnarvon grown bananas.

Muah Chee is not supposed to be overly sweet and the ratio of sugar in the walnut crumb can be adjusted to your taste.


For walnut crumb

  • 500g toasted Omega Walnuts
  • 300g sugar
  • 200g toasted sesame seeds

For Muah Chee

  • 200g glutinous rice flour
  • 300ml water
  • Pinch of Lake Deborah Salt
  • Pinch of Sugar

For Bananas

  • 2-3 sliced Carnarvon Sweeter Bananas
  • 2 tbsp butter
  • 1 cup caramel sauce

To Serve

  • Brownes Dairy Thickened Cream