In a dry pan over the lowest heat, roast the peanuts, stirring constantly with a spatula, until the skins come off easily and the peanuts release a strong aroma.

Put the peanuts in a bag and crush them with a rolling pin. You can also use a grinder or blender, but be careful not to crush them too finely, as a coarser texture is better for the final result. Set aside.

In a large bowl, combine 200 grams of glutinous rice flour with 200 milliliters of water.

Use chopsticks to stir the dough until it becomes crumbly and then knead until smooth.

Divide the dough into small pieces, about 10 grams each, and roll them into mini balls.

Boil water in a pot.

Add the rice balls to the boiling water. Use a spatula to gently stir to prevent sticking.

Cook until all the balls float to the surface. Remove them and place them in a bowl of water to keep them chewy and prevent sticking.

In a pot, dissolve a piece of light brown sugar in 350 milliliters of water over medium heat.

If a darker color is desired, add two tablespoons of brown sugar once the light brown sugar has dissolved.

Add the cooked rice balls to the syrup.

Simmer on medium heat, stirring occasionally, until the syrup thickens.

Pour the syrup with rice balls into serving bowls.

Sprinkle with the crushed peanuts on top.