Recipe Ingredient
- 100g Shantung peanuts, soaked overnight and skin peeled
- 2 litres water
- 110g rock sugar
- 2 screwpine leaves, knotted
- Black glutinous rice balls (A)
- 20g black glutinous rice flour
- 90g glutinous rice flour
- 10g rice flour
- 1/2 tsp bamboo charcoal powder
- 100ml water
- Green glutinous rice balls (B)
- 90g glutinous rice flour
- 10g rice flour
- 10g wheat starch (tang mein fun)
- 1/2 tsp green tea powder
- 1 tbsp castor sugar
- 100ml water
- Red glutinous rice balls (C)
- 10g rice flour
- 10g wheat starch (tang mein fun)
- 75g red dragon fruit, chopped and blended with 50ml water, then strain to get 90-100ml of dragon fruit juice
Instructions
- Bring water to a boil in a pot. Add Shantung peanuts and boil for 30 minutes. Add rock sugar and screwpine leaves. Continue to boil for 10-15 minutes or until rock sugar has dissolved completely and peanuts are tender.
- To prepare glutinous rice balls (A): Combine all rice flours, bamboo charcoal powder and water in a mixing bowl. Mix into a soft dough. Pinch small pieces of dough and roll into small balls.
- To prepare glutinous rice balls (B): Put all rice flours into a mixing bowl. Add green tea powder and water. Mix into a soft dough. Pinch small pieces of dough and roll into small balls.
- To prepare glutinous rice balls (C): Put all rice flours into a mixing bowl. Add red dragon fruit juice into the flour combination. Mix into a soft dough. Pinch small pieces of dough and roll into small balls.
- Bring a big pot of water to a boil. Add the coloured glutinous rice balls to the boiling water separately. Once they float, dish out the glutinous rice balls and place into a basin of cold water for 5-10 minutes.
- Divide the coloured glutinous rice balls into individual serving bowls. Add peanut soup and serve at once.
