STICKY RICE BALLS
Sticky rice balls with peanuts are easy and fun to form and therefore the perfect snack or dessert! Sweet, chewy, and generously coated with ground peanuts and toasted sesame seeds.
Every time I buy ingredients at the Asian supermarket in our area. I always devour a pack or two sticky rice balls with peanuts, or what they call Tong But Luck in Cantonese, to go. I really like snacking on these glutinous balls and can’t resist popping one after the other; they rarely make it home.
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Fortunately, I can satisfy my cravings without an inconvenient drive to the shop as they’re very easy to form and take just a couple of minutes to tug together.
Similar to our Filipino palitaw, they’re made by combining glutinous rice flour with water to make a dough, which is then shaped into balls and cooked in boiling water until they float. rather than grated coconut, however, Tong But Luck is coated with ground peanuts for a pleasant crunch and aroma.
Tips on the way to Make Sticky Rice Balls with Peanuts
- I use 1 cup of water to 2 cups of flour ratio which I find yields the chewy texture I prefer. The mixture will look dry initially but keep it up mixing together with your hands until it gathers into a smooth. Soft and pliable dough.
- Once the balls rise to the surface. They have done. Use a slotted spoon to get rid of them from the riparian right away to stay from over-cooking and drain well to stop from wetting the peanut coating.
- Let them cool only enough to the touch and start immediately to appear the bottom peanuts as they’ll coat better when still warm.
- These glutinous rice balls are best enjoyed at a temperature as they have a tendency when cold. If you would like to refrigerate leftovers for extended storage, you’ll warm them up within the microwave for a couple of seconds or until softened.
How To Make: STICKY RICE BALLS