Glutinous Rice Balls (Vegan, Fat free & Gluten-free)

My mum had been pining for these for days.

And today, I finally got down and dirty to conjure up these babies.

Easiest dessert ever.

They are glutinous rice balls, more affectionately called “Tang Yuan 汤圆“.

I made original, matcha and cocoa flavoured skins, all with peanut filling.

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The skin

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The filling

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Glutinous Rice Balls

No. of servings: NIL

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Ingredients

For Skin

• Glutinous Rice Flour
• Powdered sugar
• Water
• Matcha powder
• Cocoa powder

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For Peanut filling (sticky)

• Peanut flour
• Peanut powder
• maltose

For Peanut filling (not sticky)

• Peanut flour
• Peanut powder
• Unrefined brown sugar
• Water

Directions

For Skin

*more sugar for cocoa skin

To some glutinous rice flour (and matcha or cocoa powder if using), add some sugar (roughly 1 tbsp per cup of glutinous rice flour). Add a little water. Stir with fork. Add water and stir and repeat till you can use your hand to knead the mixture into a non-sticky dough.

Weigh into 10g doughs.

Peanut fillings:
Simply mix preferred amounts of each ingredient together. For the sticky filling, you will need to knead the mixture into a non-sticky dough withe the help of more peanut flour.

Weigh into 6g balls.

Assembling and cooking:
Fill skin doughs with peanut filling. Roll into round balls without fillings leaking. Make sure there are no holes.

To cook, cook some water in a saucepan till it boils. Add in glutinous rice balls.

Balls are ready when they float to surface of water.

Serve with syrup or simply plain.

For leftovers, freeze balls individually in perhaps egg cartons or coat with rice flour and freeze in a pan. 

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I hope you have working jaws and good teeth.

You’ll understand why when you try them 😉

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