Sweet Peanut Nugget Recipe
If you're an Asian food aficionado and walk your way through the blogosphere, you've probably heard of Bee from RasaMalaysia.com. As we speak, Bee is in Malaysia with her adorable 15-month-old baby boy, visiting relatives, celebrating the Year of the Dragon. Since it's the Asian new year today, Bee is sharing with us her peanut nugget recipe from her cookbook, which has over 80 recipes perfect for the upcoming Lunar New Year. Dishes include classic dumplings and Cantonese dim sum, to classic Chinatown dishes such as egg tarts, Chow Mein, Beef Chow Fun, and American favorites such as Broccoli beef and Kung Pao Chicken. It also has comprehensive chapters about ingredients, techniques, and secret tips Bee learned from master Chinese chefs.
This decadent dessert is adapted from a classic Chinese recipe called “tang bu shuai”. Legend has it that in ancient China, the dessert would be served by the family of a single woman to the potential groom to signify the beginning of a sweet and happy marriage. I am not sure about the truth of this tale, but I am sure you will love this easy recipe that is both addictive and delicious.
Yields: 24 nuggets8 ounces glutinous (sticky) rice flour
¾ cup water, + extra for boiling
3 ounces ground peanuts
3 ounces fine sugar
2 tablespoons white sesame seeds, lightly toasted
3 tablespoons roasted peanuts, coarsely chopped
Add the glutinous (sticky) rice flour in a big bowl and pour the water slowly, kneading it while adding water until it forms a dough. The dough is ready when it’s no longer sticky and the surface becomes smooth, about 10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into two equal portions and roll them into two cylinders. Cut each cylinder into 12 equal pieces.
Gently roll each piece of the dough into a ball shape using both palms.
Coating the nuggets: Mix all the ingredients for the coating until in a bowl. Set aside.
Cooking the nuggets: Bring the water to a boil in a pot. Gently transfer the glutinous rice balls into the boiling water and boil until they float to the top, about 2 minutes.
Garnishing: Remove the rice balls with a strainer or slotted spoon, shake off the excess water and then coat them generously with the coating. Garnish the sweet peanut nuggets with the chopped roasted peanuts and serve immediately.
Depending on the glutinous rice flour you use, you might need more or less water. If the dough is too watery, add more glutinous rice flour. If the dough is too dry, add more water.Published By: on January 23, 2012.