Good old chewy muachi

So tempti ng: The muachi at Hong Kee Mah Chee is chewy in texture and is covered with crushed sugar and peanuts.

WHILE most people have mechanised their processes, muachi maker Lee Jin Han from Ipoh prefers the traditional way of making his great-grandfather’s famous glutinous rice ball dessert.

The 25-year-old proprietor of Hong Kee Mah Chee, who moved the family’s well known trade from in front of their home to Jalan Queen in Pasir Pinji, still sticks to the old fashioned way of using a stone grinder to crush the ingredients for the muachi.