These sumptuous sweet rice balls are such a treat – often served at special occasions such as the Chinese Luna New Years or the Moon Festivals. The balls are sweet, nutty and slightly chewy, so very delicious.
Recipe is as follow:
(makes 12 balls)
- 1/2 cup walnut & sesame powder (picture below)
- 2 tbs condensed milk
- 1.25 cup glutinous rice flour (picture below), more for dusting
- 1 cup hot water
- pinch of salt
- a little sesame oil
- 1/2 cup desiccated coconut, lightly roasted
- 1/2 cup caster sugar
- 1/4 cup peanut, crashed, lightly roasted
- 1/4 cup sesame, lightly roasted
Filling – Mix walnut & sesame powder with the condensed milk until it forms a large moist ball; roll the ball into a sausage and cut the sausage into 12 equal pieces; roll each piece into a ball.
Dough – place glutinous rice flour and pinch of salt into a mixing bowl; pour in hot water and stir constantly with a spoon; wet your hand with a little sesame oil, work the flour mixture into a dough ball; roll out the dough into a sausage, cut into 12 pieces; roll each piece into a ball.
Press each dough ball into a small disc; place a ball of walnut & sesame filling in the middle of each dough ball; close the ball and roll the ball into a round shape; dust each ball with some glutinous flour so they won’t stick too much.
Nut-sugar coating – in a mixing bowl, add coconut, caster sugar, peanut, sesame, mix well.
Cooking – bring a large pot of hot water (sufficient to fit all the rice balls plus at lease one inch of water) to boil; add the rice balls; the rice balls are ready when they start to float (approximately 4-5 minutes); scoop out the rice balls immediately, shake off excess water, then into the nut-sugar coating bowl; coat the balls well with the nut-sugar mixture; Transfer the rice balls to a cooling rack to cool.
Serve warm or at room temperature. Enjoy.
P.S. Please don’t throw away the excess nut-sugar coating. You can use them to make a nut-sugar snack (I will post the recipe shortly).