Sweet sticky dumpling balls with peanut icing

Preparing the sticky rice dough

Ingredients

3 cups of glutinous rice flour (sticky rice flour), 1 ½ cups of water

Instructions

1. Mix all the sticky rice flour with the water, to make dough.
2. Put 20% of the dough into boiling water, and cook for about 2 minutes.
3. Put the cooked dough back together with the remaining uncooked dough.
4. Knead the dough until it's smooth and elastic.
5. Allow the dough to rest for about half an hour.
6. Divide the dough into 3 portions.
7. Roll each portion of dough into a sheet 1cm thick, then slice that into 3cm x 3cm pieces.
8. Roll each dough piece in your hands, and make it into a round ball.


Preparing the peanut icing

Ingredients

1 cup peanut powder, ½ cup of caster (superfine) sugar – you can adjust the amount to your taste.

Instructions

1. Mix the peanut powder and caster sugar together well.


Preparing the sweet soup

Ingredients

4 cups water, 5 tablespoons black sugar (or you can adjust the amount to your taste)

Instructions

1. Bring the water to the boil, then add the black sugar. Simmer for about 15 minutes.


How to cook and serve the dumpling balls

Instructions

1. Bring the sweep soup to the boil. Then turn the heat lower, to keep the soup simmering.
2. Cook the dumpling balls in the simmering sweet soup for about 10 minutes, or until they're floating to the top of the soup, soft and nicely cooked.
3. Serve the cooked dumpling balls together with the peanut icing.

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