Black Sugar Peanut Glutinous Rice Balls 糖不甩

Black Sugar Peanut Glutinous Rice Balls 糖不甩

Category, DifficultyBeginner

The dessert typically consists of glutinous rice balls served in a sweet syrup, often flavored with ingredients like brown sugar, molasses, or rock sugar. Sometimes, the syrup may be infused with ginger or other aromatic spices for added flavor.

Prep Time15 minsCook Time10 minsTotal Time25 mins
Yields4 Servings
Dough
 150 g glutinous rice flour
 125 g water
Boiling Water
 1600 g water
 4 slices, ginger
 5 g oil
For the coating
 60 g black sugar / molasses
 140 g water
 50 g whole peanuts, toasted
 10 g black sesame seeds, toasted
Toast Peanut:
1

Preheat oven to 170ºC. Line two baking sheets with baking paper.
Place a bowl on mixing bowl lid, weigh in peanuts. Spread peanuts in single layer on baking tray, bake on middle rack for 10-15 minutes (170°C) or until golden brown. Set aside to cool completely (approx. 20 minutes).

2

Insert the butterfly whisk into the mixing bowl. Add the cooled peanuts to the mixing bowl and use 15 sec | ⤺ Speed 3.5. to peel the peanut skin. Remove the butterfly whisk. Transfer the peanuts to the Varoma dish to separate the skin from the peanuts.

3

Put reserved peanut in mixing bowl and chop at 5 sec | Speed 5. Remove the peanut and set it aside. Clean the mixing bowl.

Dough:
4

Place 125g water into mixing bowl, heat 2 min | 60°C | Speed 1.

5

Add glutinous rice flour, mix 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer dough into a bowl, divide the dough into small portions, rolling each portion into a ball about 10g. Slightly flatten each dough ball using your palm.

6

Bring a pot of water with ginger slices and drops of oil to a boil. Gently drop the tang yuan into the boiling water. Cook until they float to the surface (usually 2-3 minutes). Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.

Prepare the Coating:
7

In a dry pan, toast the sesame seeds over medium heat until golden brown and fragrant. Transfer to a plate to cool slightly.

8

In the same pan, add sugar and water to the pan and heat until it melts. add the cooked tang yuan to the pan. Stir quickly to coat evenly with the caramelized sugar. continue cook them until the sugar coating are thicken.

9

Remove the pan from the heat and allow the mixture to cool slightly. Serve the tang yuan with peanut topping and black sesame seeds if desired.

Ingredients

Dough
 150 g glutinous rice flour
 125 g water
Boiling Water
 1600 g water
 4 slices, ginger
 5 g oil
For the coating
 60 g black sugar / molasses
 140 g water
 50 g whole peanuts, toasted
 10 g black sesame seeds, toasted

Directions

Toast Peanut:
1

Preheat oven to 170ºC. Line two baking sheets with baking paper.
Place a bowl on mixing bowl lid, weigh in peanuts. Spread peanuts in single layer on baking tray, bake on middle rack for 10-15 minutes (170°C) or until golden brown. Set aside to cool completely (approx. 20 minutes).

2

Insert the butterfly whisk into the mixing bowl. Add the cooled peanuts to the mixing bowl and use 15 sec | ⤺ Speed 3.5. to peel the peanut skin. Remove the butterfly whisk. Transfer the peanuts to the Varoma dish to separate the skin from the peanuts.

3

Put reserved peanut in mixing bowl and chop at 5 sec | Speed 5. Remove the peanut and set it aside. Clean the mixing bowl.

Dough:
4

Place 125g water into mixing bowl, heat 2 min | 60°C | Speed 1.

5

Add glutinous rice flour, mix 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer dough into a bowl, divide the dough into small portions, rolling each portion into a ball about 10g. Slightly flatten each dough ball using your palm.

6

Bring a pot of water with ginger slices and drops of oil to a boil. Gently drop the tang yuan into the boiling water. Cook until they float to the surface (usually 2-3 minutes). Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.

Prepare the Coating:
7

In a dry pan, toast the sesame seeds over medium heat until golden brown and fragrant. Transfer to a plate to cool slightly.

8

In the same pan, add sugar and water to the pan and heat until it melts. add the cooked tang yuan to the pan. Stir quickly to coat evenly with the caramelized sugar. continue cook them until the sugar coating are thicken.

9

Remove the pan from the heat and allow the mixture to cool slightly. Serve the tang yuan with peanut topping and black sesame seeds if desired.

Black Sugar Peanut Glutinous Rice Balls 糖不甩
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