Coconut & Peanut Tong Bat Lat (Sweet Glutinous Rice Balls)
Traditional glutinous rice flour balls are served with ginger-infused sliced sugar syrup, topped with shredded coconut and crushed peanuts.
Story
A cherished classic of Cantonese dessert culture, this warm, cozy sweet features soft, chewy glutinous rice balls simmered in aromatic ginger-spiked brown sugar syrup, finished with a crunchy, nutty sprinkle of toasted coconut shreds and crushed peanuts for a delightful balance of textures and flavors.
Ingredients
Glutinous rice flour (for making dough)
180 g
Warm water (for making dough)
approx. 160 ml
Plain water (for sweet soup)
375 ml
Slab sugar (for sweet soup)
200 g
Ginger slices (for sweet soup)
4 slices
Roasted peanuts (crushed)
40 g
Granulated sugar (for mixing with crushed peanuts)
20 g
Coconut shreds (for mixing with crushed peanuts)
15 g
White sesame (for mixing with crushed peanuts)
15g
Instructions
1
Make the Dough
Gradually add warm water to glutinous rice flour and knead into a smooth dough
2
Roll into Balls
Divide the dough into 8 equal portions, then roll each into a round ball
3
Prepare the Sugar Syrup
Heat the sugar syrup ingredients until the slab sugar dissolves, then set aside
4
Cook the Dough Balls
Bring water to a rolling boil, add the dough balls and cook until they float to the surface
5
Soak in Sugar Syrup
Add the dough balls to the sugar syrup, cook for approximately 3 minutes, then remove
6
Assemble and Serve
Crush the peanuts, mix in the remaining ingredients, then sprinkle over the warm dough balls and serve
