Peanut Soup with Glutinous Riceballs

Golden brown peanuts first roasted then crumbed and tossed into rich butter. Then, they are portioned gently into chewy rice flour balls and bubbled in a brown sugared soup. When still warm, eat this traditional Chinese festive dessert comfortably, popping it whole or delightfully stretching it into two.

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: min

Steps: 2 steps
9 Ingredients

Difficulty: Easy
Steps: 2 steps
9 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: min

Instructions

1. Make Peanut Soup

Using a dry frying pan/skillet to roast peanuts until golden brown.
Next in a food processor, ground the peanuts until fine in a blender with the butter scrapping the sides occasionally. Process on high speed until completely smooth, pause to scrape down the sides if need too.
In a pot add in 500 ml boiling water, then add in ground peanut, salt and the sugarand whisk gently until the peanut soup is thick. Add the rice flour and water if you want it a little thicker

2. To make glutinous rice ball

Combine glutinous rice flour and rice flour. Add warm water gradually to flour mix. Mix well and form into a dough ball–it should be like play dough consistency.
Take a small dough and shape into a ball. Repeat the earlier step until all dough is shaped into small balls. From this recipe, you will get about 24 to 30 balls.
Bring a pot of water up to boil and add in some salt then slowly place the balls into boiling water and wait until they float to the surface.
Prepare a bowl with cold icy water on the side. Once the balls are floating, with a slotted spoon or spider, transfer them right away toa bowl of cold water to stop them from cooking more.

Plate and Serve!

Scoop peanut soup in a bowl and add three rice balls for good luck. Eat warm.