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.
Place the cooled peanuts into a grinder and grind till the peanuts turn into a paste-like texture. Add in
Granulated Sugar (2 Tbsp)
Cooking Oil (2 Tbsp)
Salt (1/4 tsp)
. Mix until well combined. Keep refrigerated till the filling is firm enough to handle.
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.
Water (4 cups)
into a pot. Cover and bring to a boil. Add in
Rock Sugar (3 oz)
, smashed ginger, and
Pandan Leaves (2)
. Bring to a boil again. Cover, lower heat, and simmer for 30 minutes.
Remove ginger and pandan knots from the sweet ginger syrup. Keep warm.
Next, make the plain rice balls. In a medium-size mixing bowl, add
Sweet Glutinous Rice Flour (1/2 cup)
. Pour in
Water (1/4 cup)
and mix to form a dough.
Pinch about 15 grams of dough and cook in boiling water until it floats.
Combine cooked dough with raw dough. Mix till well blended. Add in the remaining
Sweet Glutinous Rice Flour (2 Tbsp)
Water (1 Tbsp)
. Continue mixing till a smooth and nonsticky dough is formed.
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.
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.
Next, make the matcha rice balls. Mix
Sweet Glutinous Rice Flour (2/3 cup)
Powdered Confectioners Sugar (3 Tbsp)
Matcha Powder (1 tsp)
in a mixing bowl.
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.
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.
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.
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.
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.
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.