Sweet Peanut Nuggets
A recipe for Sweet Peanut Nuggets from the cookbook, Easy Chinese Recipes! Chewy rice balls are boiled, then coated in a sweetened ground peanut mixture.
Servings 24 Nuggets
Ingredients
Glutinous Rice Balls:
- 8 ounces (250 grams) glutinous (sticky) rice flour
- 3/4 cup (185 milliliters) water
- Water for boiling
- 3 tablespoons roasted peanuts coarsely chopped, to garnish
Coating:
- 3 ounces (75 grams) ground peanut
- 3 ounces (75 grams) fine sugar
- 2 tablespoons white sesame seeds lightly toasted
Instructions
- Add the glutinous rice flour into a big bowl and pour the water in slowly, kneading it while adding the water until it becomes a dough. The dough is ready when it's no longer sticky and the surface becomes smooth, about 10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Divide the dough into two equal portions and roll the portions into two cylinders. Cut each cylinder into 12 equal pieces.
- Gently roll each piece of the dough into a ball shape using both palms.
- Mix all the ingredients for the coating in a bowl until thoroughly blended. Set aside.
- Bring the water to a boil in a pot. Gently transfer the glutinous rice balls into the boiling water and boil until they float to the top, about 2 minutes.
- Remove the rice balls with a strainer or slotted spoon, shake off the excess water and then coat them generously with the coating. Garnish the nuggets with the chopped roasted peanuts and serve immediately.