Sticky rice balls rolled in peanut and sesame
Chewy glutinous rice balls simmered in ginger syrup, then rolled in crushed roasted peanuts and black sesame — a classic Cantonese snack.
- 30 min
- Serves 4
- Boil
- Easy
Why it suits you: Balanced types can enjoy gentle traditional snacks as winter begins. Cooking the balls in ginger syrup warms the stomach without being heating, while peanuts and black sesame add fragrance — black foods suit the kidney-nourishing focus of the Start of Winter. A small plate is plenty.
Method
Prep 15 min · Cook 15 min- 1Toast the peanuts in a dry pan over low heat, cool, rub off the skins and crush. Toast the sesame until fragrant and mix with the peanuts and caster sugar.
- 2Gradually knead the warm water into the glutinous rice flour to make a soft, smooth dough, and roll into about 24 small balls.
- 3Bring the water, slab sugar and ginger to the boil. Add the balls, cook until they float, then cook for 1 minute more.
- 4Lift out the balls, drain briefly and roll straight away in the peanut and sesame mix. Eat warm.
Cautions
- Glutinous rice is sticky and slow to digest — make the balls small for older people and children and chew slowly. Avoid if allergic to peanuts.
Chef's tips
- Roll the balls while still warm so the coating sticks; spare dough freezes well.
The TCM view
Glutinous rice is sweet and warm, supporting the middle and warming the spleen and stomach; peanuts are sweet and neutral, strengthening the spleen and moistening the lungs; black sesame is sweet and neutral, nourishing the liver and kidneys. The ginger syrup adds mild warmth, keeping the snack balanced for early winter.
