Sticky Rice Balls with Peanuts
Tong But Luck are easy and fun to make! Soft, chewy, and coated with ground peanuts, these Asian sticky rice balls are seriously addictive!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons sesame seeds
- 1 cup ground peanuts
- 1/2 cup sugar
- 2 cups glutinous rice flour
- 1 cup water
- water for boiling
Instructions
- 1
In a pan over medium heat, toast sesame seeds, stirring frequently, for about 30 to 45 seconds or until lightly browned and fragrant. Remove from heat and allow to cool.
- 2
In a bowl, combine toasted sesame seeds, peanuts, and sugar. Set aside.
- 3
In a bowl, place glutinous rice flour and slowly add water. Combine to form a soft, pliable dough. Knead dough until no longer sticky.
- 4
Portion about 1 teaspoonful and between palm of hands, roll into 1-inch balls. Repeat with remaining dough. While working, cover the formed balls with a damp cloth to prevent from drying out.
- 5
In a pot over medium heat, bring about 4 to 5 inches deep of water to a boil. Add balls and cook for about 2 to 3 minutes or until they float to the top. Do not overcrowd the pot, cook in batches as needed.
- 6
Using a slotted spoon, remove rice balls from the pot using a slotted spoon, shaking off excess liquid.
- 7
Roll balls in the peanut mixture, pressing down peanuts to fully coat.