Coconut Peanut Tang Bu Shui
Traditional glutinous rice balls served with brown sugar ginger syrup, garnished with shredded coconut and crushed peanuts to serve.
Ingredients
glutinous rice flour (for dough)
180 g
warm water (for dough)
about 160 ml
water (for syrup)
375 ml
slab sugar (for syrup)
200 g
ginger slices (for syrup)
4 slices
roasted peanuts (crushed)
40 g
granulated sugar (for peanut mixture)
20 g
desiccated coconut (for peanut mixture)
15 g
white sesame seeds (for peanut mixture)
15 g
Instructions
1
Make the dough
Gradually add warm water to glutinous rice flour and knead into a smooth dough.
2
Shape into balls
Divide the dough into 8 equal portions and roll into balls.
3
Prepare the syrup
Heat the syrup ingredients until the slab sugar dissolves, then set aside.
4
Boil the dough balls
Bring water to a boil, add the dough balls, and cook until they float to the surface.
5
Soak in syrup
Transfer the dough balls into the syrup and simmer for about 3 minutes. Remove.
6
Assemble and serve
Crush the peanuts, mix with the remaining ingredients, and sprinkle generously over the warm dough balls to serve.
