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.
(makes 12 balls)
- 1/2 cup walnut & sesame powder (picture below)
- 2 tbsp. condensed milk
- 1.25 cup glutinous rice flour, 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, crushed, 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 mixture 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 vigorously with a wooden 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
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).