Sticky Pandan Rice Balls with Sweet Sesame Filling and Coated with Nuts

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Ingredients:

4 tablespoons black sesame seeds

1/3 cup white sugar

1 tablespoon palm sugar

1 cup glutinous rice flour (white or pandanus flavour)

1 teaspoon salt

1/2 can coconut milk (or maybe more, depending on how thick it is)

1/2 cup peanuts or cashews.

1/2 cup of white or black sesames seeds (for the coating)


Method:

1. If salted, wash the peanuts or cashews to remove the salt. Crush them into coarse chunks.

2. Toast the sesame seed that will be used for the coating by heating in a frying pan, stirring all the time, for 4-5 minutes. Leave in the pan.

3. Grind the other sesame seeds into a fine powder using a food processor or clean coffee grinder.

4. Place these in a pan with 1/2 teaspoon salt, both the sugars, and 2 tablespoons of water.

5. Cook over a medium heat, stirring constantly. Once it’s the consistency of molten chocolate, remove from the heat and taste it. It should be reasonably sweet to balance the savour rice dough. Add a little more sugar if necessary and heat again to melt it.

6. When ready, allow to cool.

7. Next comes the dough….

8. Combine 1/2 teaspoon of salt, rice flour and coconut milk, and mix until it’s the consistency of play dough.

8. Roll this dough into balls the size of ping pong balls. Play them on a (rice) floured surface to prevent them sticking.

9. Poke each with your finger, making a well and squeeze the edges to make it into a kind of cup shape, which will make it easier to seal once the sesame paste is inside.

10. Drop 1/2 a teaspoon of the black sesame paste into a couple of them so you can get the technique in the next step perfected. If there is too much paste it will make it very difficult to seal them.

11 Squeeze the top together gently, sealing the paste inside each ball, and then carefully roll back into a ball shape. It takes a little practice to get the technique right.

12. Repeat steps 9 and 10 for the rest of the balls.

13. Bring a pan of water up to a simmer.

14. Gently drop the balls, one by one, into the simmering water.

15. Let them simmer for about 6 minutes. You’ll know when they are done when they float to the surface.

15. Remove with a slotted strainer, drain for a few seconds, and then place them in the pan with the roasted sesame seeds and peanuts/cashew nuts.

16. Jiggle the pan back and forth so they roll around, coating themselves in the seeds and nuts.

17. Place on a plate and server warm or at room temperate.

18. They can be keep at room temperature for up to 24 hours.

19. If you want to store them longer, freeze them.

2 Responses to “Sticky Pandan Rice Balls with Sweet Sesame Filling and Coated with Nuts”

  1. Richard Hewis 04/06/2012 at 22:33 #

    To sum it up shortly. These are the bomb!

  2. Chris 12/06/2012 at 22:00 #

    A sticky rice, pandanus, sesame paste, flavour bomb…..

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