This glutinous rice dessert is a simple concoction of glutinous rice flour, sugar and peanuts and it was adapted from the Chinese dessert called “Tang Bu Shuai”, it came from the recipe book that we will be featuring today, Easy Chinese Recipes by Bee Yinn Low. I chose this recipe because the process of making them looks similar to the Filipino snack called “Palitaw” so I was intrigued on how it tasted.
This is just one of the multitude of wonderful recipes you can find in this book, a good reference where you can cook all your favourite Chinese dishes at home with this easy-to-follow Chinese cookbook.
Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn’t translate well to a modern Western lifestyle due to time and ingredient constraints.
Rather than give up her favourite foods, Bee experimented with recreating the unforgettable flavours of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favourite Chinese dishes that had all the taste—but were a lot less work!
In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee’s all-time favourite dishes—the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia.
Favourite Chinese recipes include:
Crispy Shrimp Dumplings
Kung Pao Chicken
Homestyle Chow Mein Noodles
And many more…
Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet’s most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.
If you’re interested in finding out what other recipes are inside then read further because Ang Sarap and Tuttle Publishing is giving away 2 books which contains this recipe book Easy Chinese Recipes plus your choice of one books (worth US$25.00 and below) from the Tuttle Publishing range Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.
This Sweet Peanut Nuggets is a simple concoction of glutinous rice flour, sugar and peanuts and it was adapted from the Chinese dessert called “Tang Bu Shuai”, it came from the recipe book that we will be featuring today, Easy Chinese Recipes by Bee Yinn Low.
8 oz (250g) glutinous (sticky) rice flour
¾ cup (185 ml) water
Water, for boiling
3 tablespoons roasted peanuts, coarsely chopped, to garnish
3 oz (75g) ground peanuts
3 oz (75g) fine sugar
2 tablespoons white sesame seeds, lightly toasted
Add the glutinous rice flour in a big bowl and pour the water slowly, kneading it while adding water until it forms a dough. The dough is ready when it’s no longer sticky and the surface becomes smooth, about 10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into two equal portions and roll them into two cylinders. Cut each cylinder into 12 equal pieces.
Gently roll each piece of the dough into a ball shape using both palms.
Mix all the ingredients for the coating until in a bowl. Set aside.
Bring the water to a boil in a pot. Gently transfer the glutinous rice balls into the boiling water and boil until they float to the top, about 2 minutes.
Remove the rice balls with a strainer or slotted spoon, shake off the excess water and then coat them generously with the coating. Garnish the sweet peanut nuggets with the chopped roasted peanuts and serve immediately.