step 1
Toast the Raw Peanuts (2/3 cup) in a dry frying pan over low heat for about 5-10 minutes until the peanuts are aromatic and turn golden brown in color. Remove and let cool.
step 2
Place the cooled peanuts into a grinder and grind till the peanuts turn into a paste-like texture. Add in Granulated Sugar (2 1/3 Tbsp), Cooking Oil (2 Tbsp), and Salt (1/4 tsp). Mix until well combined. Keep refrigerated till the filling is firm enough to handle.
step 3
To make the sweet ginger syrup, remove the skin from the Fresh Ginger (1/4 cup) and smash it into thick pieces to get the ginger juices released.
step 4
Add Water (4 cups) into a pot. Cover and bring to a boil. Add in Rock Sugar (1/3 cup), smashed ginger, and Pandan Leaves (2). Bring to a boil again. Cover, lower heat, and simmer for 30 minutes.
step 5
Remove ginger and pandan knots from the sweet ginger syrup. Keep warm.
step 6
Next, make the plain rice balls. In a medium-size mixing bowl, add Sweet Glutinous Rice Flour (1/2 cup). Pour in Water (4 Tbsp) and mix to form a dough.
step 7
Pinch about 15 grams of dough and cook in boiling water until it floats.
step 8
Combine cooked dough with raw dough. Mix till well blended. Add in the remaining Sweet Glutinous Rice Flour (2 Tbsp) and Water (1 1/3 Tbsp). Continue mixing till a smooth and nonsticky dough is formed.
step 9
On a floured surface, roll the dough into a long cylinder. Cut and divide into 10 small pieces. Roll the small dough into balls and flatten each ball to form a round wrapper.
step 10
Place peanut filling in the middle and pinch the dough together to seal completely. Then gently roll into round balls again. Repeat for the rest of the dough pieces. Cover the glutinous rice balls before cooking.
step 11
Next, make the matcha rice balls. Mix Sweet Glutinous Rice Flour (2/3 cup), Powdered Confectioners Sugar (3 Tbsp), and Matcha Powder (1 tsp) in a mixing bowl.
step 12
Pour in Water (1/3 cup) and stir with a spatula. Once it's not too hot, knead with your hand till you get a non-stick dough that is smooth and stretchy.
step 13
On a floured surface, roll into a log and cut into 10 smaller doughs. Roll each into a ball and then flatten into a round wrapper.
step 14
Fill in with peanut filling in the center, pinch to secure completely, and gently roll into round balls again. Repeat the same for the rest of the dough balls. We are ready to cook the glutinous rice balls.
step 15
Bring a pot of water to a boil. Gently drop in the plain and matcha glutinous rice balls. Push them around with the back of a cooking spoon to prevent them from sticking to the bottom of the pot.
step 16
The glutinous rice balls are done when the skins turn almost translucent and start to float on the surface. At this moment, add in some room temperature water. Continue to cook till the glutinous rice balls rise to the surface again. Remove from the stove.
step 17
Immerse the cooked glutinous rice balls into room temperature water till they are fully cooled. Then, dish out into bowls and served with warm sweet ginger syrup.
