Sticky Rice Balls with Peanuts

4 from 3 votes

Tong But Luck are easy and fun to make! Soft, chewy, and coated with ground peanuts, these Asian sticky rice balls are seriously addictive!

Prep Time10

Cook Time5

Total Time15

Course: Snack

Cuisine: Asian

Servings: Dozens

Calories: 206kcal

In a pan over medium heat, toast sesame seeds, stirring frequently, for about 30 to 45 seconds or until lightly browned and fragrant. Remove from heat and allow to cool.
In a bowl, combine toasted sesame seeds, peanuts, and sugar. Set aside.
In a bowl, place glutinous rice flour and slowly add water. Combine to form a soft, pliable dough. Knead dough until no longer sticky.
Portion about 1 teaspoonful and between palm of hands, roll into 1-inch balls. Repeat with remaining dough. While working, cover the formed balls with a damp cloth to prevent from drying out.
In a pot over medium heat, bring about 4 to 5 inches deep of water to a boil. Add balls and cook for about 2 to 3 minutes or until they float to the top. Do not overcrowd the pot, cook in batches as needed.
Using a slotted spoon, remove rice balls from the pot using a slotted spoon, shaking off excess liquid.
Roll balls in the peanut mixture, pressing down peanuts to fully coat.

I use 1 cup of water to 2 cups of flour ratio which I find yields the chewy texture I like. The mixture will look dry at first but keep on mixing with your hands until it gathers into a smooth, soft, and pliable dough.

Once the balls rise to the surface, they're done. Use a slotted spoon to remove them from the water right away to keep from over-cooking and drain well to prevent from wetting the peanut coating.

Let them cool just enough to touch and begin immediately to roll in the ground peanuts as they'll coat better when still warm.
Nutritional info calculated at 2 pieces per serving.