Cantonese Snack Recipe: Glutinous Rice Balls

Glutinous rice flour: 100 grams
Wheat flour: 20 grams

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Cooked peanuts: 20 grams

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1. Prepare all ingredients.

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2. Add 20 grams of wheat flour to 260 grams of brown sugar.

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3. Add a small amount of water.

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4. Knead the brown sugar and flour into a dough, then refrigerate for later use.

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5. Add ginger slices and brown sugar to a soup pot, and simmer over low heat until boiling.

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6. Place the cooked peanuts in a plastic bag and crush them with a rolling pin.

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7. Set the crushed peanuts aside.

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8. Add warm water to the glutinous rice flour and stir until flaky.

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9. Knead the mixture into a smooth dough.

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10. Divide the glutinous rice dough into small portions, and divide the brown sugar filling into equal portions as well.

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11. Take one portion of the glutinous rice dough and wrap it around the brown sugar filling.

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12. Wrap and roll each portion into a small ball, repeating until all are prepared.

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13. Place the Tang Bu Suai into boiling ginger-sugar water and cook.

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14. Cook until the Tang Bu Suai float to the surface, indicating they are done.

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15. Ladle the Tang Bu Suai into a bowl, pour in some of the cooking liquid, and sprinkle with crushed roasted peanuts before serving.

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