GLUTINOUS RICE BALLS WITH PEANUT FILLING RECIPES

Steps:

• To Prepare Peanut Filling Mix peanuts, caster sugar and oil in a bowl until well combined. Set aside. To Make Mochi On a baking tray, sprinkle potato starch liberally. Set aside. Into a medium-sized bowl, mix flour, water and sugar until well combined. Cover the bowl with cling wrap. Ensure that it is taut over the top of the bowl, but leaving a small gap on the side to allow the steam to escape. Microwave for 2 mins. Carefully fold over the cling wrap and, with a wooden or silicone spatula, quickly stir the dough. Fold back cling wrap to cover the bowl again with a small gap as before. Microwave for 1 more min before removing and mixing again. Tip hot dough onto the tray with potato starch. Gently roll the dough over so that the entire surface is completely dusted with starch. Using a dough cutter, cut dough into 6 equal portions. Ensuring your hands are well powdered with the starch, flatten 1 piece of dough to approximately 4cm across. Place dough on one palm and using a pastry brush, brush off access starch on the top surface. Place 1 tsp peanut filling on the dough. Pinch opposite sides of the dough to seal in the filling until the dough has completely sealed in the filling. Place Loh Mai Chee on the starched tray. Repeat to make up the other dough and filling. Once completed, brush off access starch on the surface and place Loh Mai Chee on a serving dish.

Steps:

• Make the filling: In a small food processor, add sugar, sesame or peanuts, and salt and pulse until mixture resembles coarse sand. Add in oil and water and continue blending until fully combined and smooth. Transfer to a bowl and freeze for 30 minutes to 1 hour. Scoop and portion chilled filling into 24 balls, about ½ tablespoon each. Transfer to a plate and freeze until completely hardened, about 2 hours. Meanwhile, make dough: In a large bowl, whisk together rice flour and salt. Drizzle in condensed milk and boiling water, then stir to evenly distribute. Drizzle in room-temperature water and stir until fully combined. Knead until dough is smooth and pulls away from the bowl. Cover and let rest for 30 minutes. On a clean surface lightly dusted with more rice flour, roll dough out into a long rope. Cut rope into 24 equal pieces, then flatten each piece into a 2”-wide round. Place a ball of filling in the middle of each round, then gently guide and coax the wrapper to fully seal the filling inside the dough. In a medium pot of boiling water over medium-low heat, add tang yuan in batches, making sure not to overcrowd the pot. Boil until the tang yuan floats, stirring occasionally, about 6 minutes. Continue cooking for 1 minute more, then transfer to a bowl to serve. Serve tang yuan hot, with a few ladles of cooking broth in each bowl.