{"id":12788,"date":"2024-09-27T12:51:00","date_gmt":"2024-09-27T19:51:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=12788"},"modified":"2024-09-27T12:52:12","modified_gmt":"2024-09-27T19:52:12","slug":"sticky-rice-balls-peanuts","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/sticky-rice-balls-peanuts\/","title":{"rendered":"Sticky Rice Balls with Peanuts"},"content":{"rendered":"\n

Sticky Rice Balls with Peanuts<\/strong> are easy and fun to make and the perfect snack or dessert! Sweet, chewy, and generously coated with ground peanuts and toasted sesame seeds, they're seriously addictive!<\/p>\n\n\n\n

\"Sticky<\/figure>\n\n\n\n\n\n

Every time I shop for ingredients at our neighborhood Asian supermarket, I always pick up a pack or two of sticky rice balls with peanuts, or what they call Tong But Luck in Cantonese, to go. I love snacking on these sweet and chewy glutinous balls and can't resist popping one after the other; they rarely make it home. <\/p>\n\n\n\n

Fortunately, I can satisfy my cravings without an inconvenient drive to the store as they are so easy to make and take just a few minutes to pull together.<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"glutinous<\/figure>\n\n\n\n

Similar to our Filipino palitaw<\/a>, these sweet rice balls are made by combining glutinous rice flour with water to form a dough, which is then shaped into balls and cooked in boiling water until they float. Instead of grated coconut, however, Tong But Luck are coated with ground peanuts, sesame seeds, and sugar for a delightful crunch, aroma, and sweetness.<\/p>\n\n\n\n

How to make sticky rice balls with peanuts<\/h2>\n\n\n\n
\"making<\/figure>\n\n\n\n
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  1. Toast sesame seeds<\/strong> in a dry skillet over medium heat until lightly browned and fragrant. Remove from heat and allow to cool. <\/li>\n\n\n\n
  2. Combine<\/strong> the toasted sesame seeds, peanuts, and sugar in a bowl and set aside.<\/li>\n\n\n\n
  3. Make the dough<\/strong>. Place glutinous rice flour in a bowl and slowly add water. Combine until soft and pliable. Knead dough until no longer sticky.\u00a0<\/li>\n\n\n\n
  4. Shape the dough into small balls<\/strong>. Portion about 1 teaspoonful and between palm of hands, roll into 1-inch balls. Cover the formed balls with a damp cloth to prevent from drying out.<\/li>\n\n\n\n
  5. Cook the balls<\/strong>. Bring about 4 to 5 inches of water to a boil in a deep pot and add the glutinous dough balls in batches as needed. Once they rise to the surface, they're done. Use a slotted spoon to remove them from the water right away to keep from over-cooking and drain well to prevent from wetting the peanut coating.<\/li>\n\n\n\n
  6. Roll in the peanut mixture<\/strong>, pressing down peanuts to fully coat. Let them cool just enough to touch and begin immediately to roll in the ground peanuts as they'll coat better when still warm.<\/li>\n<\/ol>\n\n\n
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