How to make glutinous rice balls with peanut and mung bean paste

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  1.Put the peanuts into the pot and stir-fry until cooked.Keep the heat low throughout.

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  2. Fry the peanut skin until there are cracks on the surface and let it cool.

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  3.Peel the peanuts, put them in a fresh-keeping bag, and use a rolling pin to crush them into pieces.

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  4. Pour the crushed peanuts into a plate and set aside.

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  5. Put the mung beans in the pot and pour water and cook for half an hour (the mung beans are best in advance Soak it in the evening, and the cooking time does not need to be too long).Check it frequently while cooking to avoid drying the pot.If the mung beans are out of water and are not yet cooked, add more water.

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  6. Just cook the mung beans like this.

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  7. Let the cooked mung beans warm, pour them into a blender and smash them until they are a little soupy.does not matter.

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  8.Pour the mung beans into the wok, add two spoons of sugar, and stir-fry until the sugar melts , collect excess water.

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  9. It would be great if this is the case.

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  10. Add water little by little to the glutinous rice flour and knead it into a ball.Let it wake up for half an hour.

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  11. Divide into dough of similar size.

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  12.Mold it into a wine cup shape with your hands.

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  13.Put the filling.Don’t put too much filling, otherwise it will be difficult to knead.

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  14.Knead it well and roll it in dry glutinous rice flour, then roll it into a round shape with your hands..

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  15.I did it one by one, because I did it by feeling, so Some are inconsistent in size.

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  16. Boil water in a pot, put the glutinous rice balls in and cook.

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  17. Take them out one by one, roll them on the plate and wrap them in crushed peanuts.

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  18.Picture of the finished product.