I love making these sticky rice balls because they’re incredibly satisfying to prepare and even more rewarding to eat. The soft, chewy glutinous rice exterior combined with the nutty, aromatic sesame and peanut filling creates a comforting treat that’s perfect for any occasion.
The Perfect Molten-Filled Sticky Rice Balls
You have to try these gorgeous sticky rice balls I made today! They’re beautifully translucent, and when you bite into one, the sweet filling flows out like molten sugar.
The more you chew, the more fragrant and flavorful they become.
These sticky rice balls are surprisingly simple to make—you’ll get the hang of it in just two minutes.
Trust me, if you follow my steps, the dough won’t crack, and every single ball will come out perfect. Once steamed, the skin is soft and chewy, and the filling is rich and aromatic. It’s a treat you won’t be able to resist!
These Sticky Rice Balls Aren’t Tang Yuan
Let me clarify—these sticky rice balls are not the same as glutinous rice balls (Tang Yuan).
While Tang Yuan is known for its smooth, elastic dough, these sticky rice balls are made with a gluten-free dough using a combination of glutinous rice flour and rice flour.
The texture is unique, and the dough lacks the elasticity of buns, like fluffy custard buns or steamed beef buns.
Because of this, wrapping the filling can be tricky if you don’t know the secret technique.
A Proven Method for Perfect Dough
The dough for this recipe is simple but needs a little extra love to make it workable. Since it doesn’t naturally have stretchiness, attempting to wrap the filling straight away might result in cracks or tears.
But don’t worry—I’ve discovered a foolproof method to give the dough the perfect texture for shaping and sealing!
The Secret to Elastic Dough
The trick is to use a combination of raw and cooked dough.
By incorporating a small piece of cooked dough into the main mixture, you can create a pliable, stretchy dough that’s easy to handle. Here’s how to do it:
- Prepare the raw dough: Mix glutinous rice flour and rice flour with water to form a smooth, non-sticky dough.
- Cook a portion of the dough: Pinch off a small piece (about 1/5 of the total dough) and drop it into boiling water. Let it cook for about two minutes until it floats to the surface.
- Combine and knead: Add the cooked dough back to the raw dough. Knead them together until fully combined. If the mixture feels sticky, sprinkle in a little dry glutinous rice flour and continue kneading. The dough should become smooth, elastic, and easy to work with.
This method transforms the dough, making it much more pliable and less prone to breaking when wrapping the filling.
It’s the same technique I use for all my tang yuan recipes, including Peanut Tang Yuan and Black Sesame Tang Yuan, and it never fails me!
Why You‘ll Love This Recipe
- Perfect Balance of Flavors: The toasted sesame and peanut filling adds a nutty richness that complements the chewy rice exterior.
- Customizable: You can adjust the sweetness, or even try other fillings like red bean paste, purple sweet potato paste, taro paste, black sesame paste, or winter melon paste.
- Fun to Make: Rolling and shaping the rice balls is a fun activity for the whole family.
- Festive and Versatile: These rice balls are a hit at family gatherings and festive occasions, but they’re also wonderful for a quiet afternoon snack.
Ingredients
Filling
- 100g brown sugar
- 20g hot water
- 25g all-purpose flour
- 30g toasted black sesame seeds
- 80g roasted peanuts, crushed
Dough
- 210g glutinous rice flour
- 90g rice flour (water-milled preferred for a smoother texture)
- 220g warm water
Additional Ingredients
- Glutinous rice, as needed (soaked overnight)
- A small amount of oil (for greasing plates)
Instructions
1. Prepare the Filling
- In a bowl, mix 100g brown sugar with 20g hot water, stirring until the sugar fully dissolves.
- Once cooled slightly, add 25g all-purpose flour, 30g toasted sesame seeds, and 80g crushed peanuts.
- Stir the mixture until it forms a thick paste. Set aside to cool and firm up.
2. Make the Dough
- Combine 210g glutinous rice flourand 90g rice flour in a large bowl. Stir to mix.
- Gradually add 220g warm water, stirring continuously until a smooth, non-sticky dough forms. Adjust water or flour as needed.
- Pinch off about 1/5 of the dough, boil it for 2 minutes, and mix it back into the main dough. Knead until the dough becomes smooth and slightly elastic.
3. Shape and Fill the Rice Balls
- Divide the dough into 20g portions and roll each into a ball.
- Flatten a ball in your palm, create a small well in the center, and fill it with 8-10g of the prepared filling.
- Seal the dough around the filling, pinch the edges to close tightly, and roll gently to form a smooth ball.
- Roll each filled ball in soaked glutinous rice, pressing gently to coat evenly.
4. Steam the Rice Balls
- Lightly grease the plate surface with oil. Arrange the rice balls on the plate, leaving space between them.
Steam over medium heat for 20 minutes, ensuring the water is boiling before starting. Avoid opening the lid during steaming.
Frequently Asked Questions
- Can I use other fillings?
Absolutely! Red bean paste, black sesame paste, or even lotus seed paste work wonderfully. - How do I store leftover sticky rice balls?
Wrap them in cling film and refrigerate. Reheat by steaming for 5-10 minutes before serving. - Why do I boil part of the dough?
Boiling a portion of the dough gives it elasticity, making it easier to shape and seal without cracking. - Can I freeze sticky rice balls?
Yes, freeze them before steaming. Steam directly from frozen for 25-30 minutes.Sticky Rice Balls with Sesame and Peanut Filling
This recipe creates soft, chewy sticky rice balls with a molten, aromatic filling of black sesame, peanuts, and brown sugar. Using a simple cooked-dough method, the crack-resistant balls are coated in glutinous rice and steamed to perfection—a delightful and easy-to-make treat!Servings 5Calories 441kcalIngredients
Filling
- 100 g brown sugar
- 20 g hot water
- 25 g all-purpose flour
- 30 g toasted black sesame seeds
- 80 g roasted peanuts crushed
Dough
- 210 g glutinous rice flour
- 90 g rice flour water-milled preferred for a smoother texture
- 220 g warm water
Additional Ingredients
- Glutinous rice as needed (soaked overnight)
- A small amount of oil for greasing plates
Instructions
Prepare the Filling
- In a bowl, mix 100g brown sugar with 20g hot water, stirring until the sugar fully dissolves.
- Once cooled slightly, add 25g all-purpose flour, 30g toasted sesame seeds, and 80g crushed peanuts.
- Stir the mixture until it forms a thick paste. Set aside to cool and firm up.
Make the Dough
- Combine 210g glutinous rice flourand 90g rice flour in a large bowl. Stir to mix.
- Gradually add 220g warm water, stirring continuously until a smooth, non-sticky dough forms. Adjust water or flour as needed.
- Pinch off about 1/5 of the dough, boil it for 2 minutes, and mix it back into the main dough. Knead until the dough becomes smooth and slightly elastic.
Shape and Fill the Rice Balls
- Divide the dough into 20g portions and roll each into a ball.
- Flatten a ball in your palm, create a small well in the center, and fill it with 8-10g of the prepared filling.
- Seal the dough around the filling, pinch the edges to close tightly, and roll gently to form a smooth ball.
- Roll each filled ball in soaked glutinous rice, pressing gently to coat evenly.
Steam the Rice Balls
- Lightly grease the plate surface with oil. Arrange the rice balls on the plate, leaving space between them.
- Steam over medium heat for 20 minutes, ensuring the water is boiling before starting. Avoid opening the lid during steaming.
Nutrition
Calories: 441kcal | Carbohydrates: 76g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 76mg | Potassium: 230mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1IU | Calcium: 98mg | Iron: 2mg
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