Tuesday, January 25, 2011

Glutinous rice balls with grounded peanuts or "Sii Yang"

When I was little, I used to spend a lot of times at my godmother's house. She cooks very well and I love to watch her cook. She makes these glutinous rice balls for all sorts of occasions like weddings, funerals, chinese new years, winter solstice, and etc. She used to grind up her own glutinous rice flour using soaked glutinous rice with a stone mill behind her house. As a child I find that fascinating to watch. Of course, I couldn't wait to eat her glutinous rice balls since they are always melt in your mouth smooth.

Ingredients for rice balls:-
1 cup of glutinous rice flour (must be glutinous, any other kind will not work)
1/2 cup water + 2 cups of water for boiling rice balls
2 tsps of granulated sugar

Ingredients for ground peanuts:-
4 ounces of  raw, peeled peanuts 
3 tbsps of granulated sugar

1. Roast peanuts in a medium frypan over very low heat for 5 minutes, stirring often to prevent peanuts from burning. Set aside and let cool. Once cooled, pulse peanuts in a food processor until fine. Add sugar and mix well. Pour grounded peanuts onto a plate when rice balls are ready to be coated. Otherwise, store them in an airtight container for later use.

2. Boil 2 cups of water in medium saucepan over high heat. Meanwhile, in a medium mixing bowl, mix rice flour and sugar with 1/2 cup of water and knead dough until smooth. Take half of the dough and roll into 1 inch thick log. Divide and cut log into 10 pieces, each piece about 1 inch in diameter. Place one piece of dough in between you palms and roll into a ball. Set aside on a plastic film lined tray and repeat with remaining dough. Makes about 20 marble-sized rice balls.

3. Place rice balls into the boiling water and cook until they floats to the surface. Using a strainer, scoop and drain the rice balls before placing them onto the plate with grounded peanuts. Make sure all the rice balls are thoroughly coated with grounded peanuts before serving. Best eaten while hot.

No comments:

Post a Comment