Sticky rice balls with peanuts are easy and fun to make and the perfect snack or dessert! Sweet, chewy, and generously coated with ground peanuts and toasted sesame seeds, they’re seriously addicting!
Every time I go for ingredients to the nearby Asian supermarket in our area, I always pick up a pack or two of these sticky rice balls with peanuts, or what they call Tong But Luck in Cantonese. I love snacking on these glutinous balls and can’t resist popping one after the other; they rarely make it home with me. Sweet, chewy and generously coated with ground peanuts and toasted sesame seeds, they’re ridiculously addicting!
Fortunately, I can satisfy my cravings without an inconvenient drive to the store as these sticky rice balls are so easy to make at home. Similar to our Filipino palitaw, they’re made by combining glutinous rice flour with water to form a dough, which is then shaped into balls and cooked in boiling water until they float. Instead of grated coconut, however, Tong But Luck are coated with ground peanuts for a delightful crunch and aroma.
Tips on How to Make Sticky Rice Balls with Peanuts
- I use 1 cup of water to 2 cups of flour ratio which I find yields the chewy texture I like. The mixture will look dry at first but keep on mixing with your hands until it gathers into a smooth, soft and pliable dough.
- Once the balls rise to the surface, they’re done. Use a slotted spoon to remove them from the water right away to keep from over-cooking and drain well.
- Let them cool just enough to touch and begin immediately to roll in the ground peanuts as they’ll coat better when still warm.
- These glutinous rice balls are best enjoyed at room temperature as they tend to harden when cold. If you want to refrigerate leftovers for longer storage, you can warm them up in the microwave for a few seconds or until softened.
Sticky Rice Balls with Peanuts
- 2tablespoonssesame seeds
- 1cupground peanuts
- 2cupsglutinous rice flour
- water for boiling
In a pan over medium heat, toast sesame seeds, stirring frequently, for about 30 to 45 seconds or until lightly browned and fragrant. Remove from heat and allow to cool.
In a bowl, combine toasted sesame seeds, peanuts, and sugar. Set aside.
In a bowl, place glutinous rice flour and slowly add water. Combine until they form a soft, pliable dough. Knead dough until no longer sticky.
Portion about 1 teaspoonful and between palm of hands, roll into 1-inch balls. Repeat with remaining dough. While working, cover the formed balls with a damp cloth to prevent from drying out.
In a pot over medium heat, bring about 4 to 5 inches deep of water to a boil. Add balls and cook for about 2 to 3 minutes or until they float to the top. Do not overcrowd the pot, cook in batches as needed.
Using a slotted spoon, remove rice balls from the pot using a slotted spoon, shaking off excess liquid.
Roll balls in the peanut mixture, pressing down peanuts to fully coat. Serve immediately.