Clingy rice balls with peanuts are simple and amusing to make and the ideal tidbit or pastry! Sweet, chewy, and liberally covered with ground peanuts and toasted sesame seeds, they’re truly irresistible!



Each time I search for fixings at the Asian general store in our general vicinity, I generally get a pack or two o clingy rice balls with peanuts, or what they call Tong But Luck in Cantonese, to go. I love nibbling on these glutinous balls and can’t avoid popping in a steady progression; they infrequently make it home. Sweet, chewy and liberally covered with ground peanuts and toasted sesame seeds, they’re absurdly compelling!

Luckily, I can fulfill my yearnings without a badly arranged drive to the store as they are so natural to make and take only a couple of minutes to pull together.

Like our Filipino palitaw, they’re made by consolidating glutinous rice flour with water to frame a mixture, which is then molded into balls and cooked in bubbling water until they skim. Rather than ground coconut, be that as it may, Tong But Luck are covered with ground peanuts for an awesome crunch and smell.



Tips on How to Make Sticky Rice Balls with Peanuts

I utilize 1 cup of water to 2 cups of flour proportion which I discover yields the chewy surface I like. The blend will look dry from the outset yet continue blending with your hands until it assembles into a smooth, delicate and malleable mixture.

When the balls ascend to the surface, they’re finished. Utilize an opened spoon to expel them from the water immediately to keep from over-cooking and channel well to keep from wetting the nut covering.

Give them a chance to cool only enough to contact and start promptly to abound in the ground peanuts as they’ll cover better when still warm.

These glutinous rice balls are best delighted in at room temperature as they will in general solidify when cold. On the off chance that you need to refrigerate scraps for longer stockpiling, you can warm them up in the microwave for a couple of moments or until relaxed.

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