Add the roasted peanuts, black sesame seeds, white sesame seeds, and sugar into a food processor.

Pulse until the mixture becomes coarsely ground with visible texture. Do not grind it into a fine powder—keeping some chunks makes the filling more aromatic and satisfying.

Transfer the filling to a bowl and mix well. If the mixture feels dry, add a small amount of neutral oil and mix until it comes together easily. Set aside.

In a large bowl, combine the glutinous rice flour and sugar. Mix well with chopsticks.

Gradually add the water while stirring until the mixture forms a shaggy dough with no dry flour left. Knead by hand until the dough becomes smooth and no longer sticky. If the dough feels too dry, add a little water; if too wet, add a small amount of glutinous rice flour.

Cover the dough and let it rest for 5 minutes.

Bring a pot of water to a rolling boil. Pinch the rested dough into small pieces, about 25 g each.

Drop the dough pieces directly into the boiling water, gently stirring to prevent them from sticking to the bottom.

Cook until the pieces float to the surface, then continue boiling for another 2 minutes to ensure they are fully cooked through.

Remove with a slotted spoon and drain well.

Transfer the hot, cooked muah chee into a large bowl.

Add the corn oil or butter while it's still hot.

Use a rolling pin to press and mash the muah chee until the oil is fully absorbed.

When the muah chee cools down to warm (about 40°C, no longer too hot to touch), put on disposable gloves.

Repeatedly stretch, fold, and pull the muah chee until it becomes smooth, elastic, and stretchy. The more you stretch it, the better the texture.

Divide the stretched muah chee into portions of about 45 g each.

Press each portion into a round disc, keeping the center slightly thicker than the edges to prevent tearing.

Place about 20 g of filling in the center.

Gently pinch the edges together to seal and roll into a smooth ball.

Finally, roll the finished muah chee in the remaining filling until evenly coated.