Silver Chips Online

Sticky rice balls

Chewy and filling treat guaranteed to satisfy any sweet tooth

By David Zheng, Online Entertainment Editor and Monica Wei, Online Entertainment Editor
March 17, 2008
Playing with food is rude and generally frowned upon, but those rules don't apply when you're cooking in the kitchen. A delicious delight for anyone, these sticky rice balls from China are not only delicious, they're fun to make. Because nearly anything in a fridge can be used as filling from the traditional sesame seeds to red bean paste to meat (if you're feeling adventurous) sticky rice balls have a little something for everyone.

Sticky rice balls

Prep time is about 30 minutes. Cook time is about 10 minutes. Makes about 40 rice balls.

Kitchenware:
- 2 small mixing bowls
- 1 large mixing bowl
- 1 cutting board
- 1 mixing stick
- measuring cups
- 1 strainer
- 1 large cooking pot


Ingredients:
Filling:
- 1/4 cup of granulated white sugar
- honey
- 1/4 cup of black sesame powder
- 1/4 cup of crushed peanut flour

Rice Ball:
- 3/2 cups of warm water
- 1 lb bag of glutinous rice flour
- almond powder


Preparation:


1. Stir 1/8 cups of sugar and the black sesame powder together.
2. Slowly add in honey to the mixture while gradually blending until in thick clumps.
3. Repeat steps 1 and 2, substituting the black sesame powder with crushed peanut flower in another mixing bowl.
4. Pour the bag of rice flour into a large mixing bowl.
5. Slowly add in warm water to the mixture while thoroughly blending until it sticks together in soft, thick bunches.
6. Knead dough.
7. Roll dough into balls of approximately one inch in diameter.
8. Use thumb to make a hole about half way into a ball.
9. Insert a filling into the center of the ball.
10. Pinch dough around the filling and roll it back into shape. Remove some filling if dough does not easily pull over the center.
11. Repeat steps 8-10 for each ball.
12. Cook balls in a large pot of boiling water for about seven minutes or until a minute after balls float to the surface of the water.
13. Remove balls with a strainer.
14. Roll balls in almond powder.
15. Serve warm and enjoy!

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