GLUTINOUS RICE BALLS WITH PEANUTS AND SESAME SEEDS RECIPES

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.

Steps:

• In a large bowl, place glutinous rice flour and rice flour. Add warm water and knead for form dough. Divide the dough into 7-10 portions; roll each portion into round ball.
• Bring some water to boil in a pot and cook all glutinous rice balls until they float on the surface. Stir to prevent them sticking; transfer the balls out.
• Add brown sugar and water in saucepan. Cook until the sugar dissolves into syrup over medium heat. Then low the heat and cook for another one or 2 minutes until the syrup is thickened as preferred.
• Roast or pan fry the peanuts until crispy and then crush.
• To serve