PEANUT BUTTER STICKY RICE BALLS IN GREEN TEA

Ingredients

PEANUT BUTTER FILLING:
• 6 tbsp (105 grams) smooth peanut butter
• 2 tbsp (30 grams) coconut oil, warmed up slightly until melted
• 2 tbsp (18 grams) light brown or brown sugar
STICKY RICE WRAPPER:
• 1 1/2 cup (190 grams) sticky rice flour, plus more for dusting
• Scant 1/2 cup (110 grams) water
• 2 tbsp (25 grams) canola oil
TO SERVE:
• Hot brewed green tea, lightly sweetened with honey

Instructions

1. TO MAKE THE PEANUT BUTTER FILLING: Whisk together smooth peanut butter, coconut oil and light brown sugar until even and very smooth, then chill in the fridge for 30~40 min until solidified. Scoop out little balls about 2 tsp each, then roll in a small tray that's generously dusted with sticky rice flour so they're lightly coated, and shape them as round as you can with your hand. You should have about 15+ of them. Flash freeze for 30 min to harden.
2. TO MAKE THE STICKY RICE WRAPPER: Combine sticky rice flour and water in a large bowl with a fork. The mixture would seem very dry and chalky, and that's totally fine. Make 2 small balls (about 1 tbsp each but no larger) by squeezing the mixture tightly together with your hand, then cook them in boiling water for 5 min until floated to the top and slightly swelled up. Add the cooked balls back to the bowl, along with canola oil. Let cool for a couple min, then knead everything together for at least 5 min, into a very even, smooth and soft dough. It should be very pliable and very slightly sticky. If it seems tough and cracks, add another tbsp of water. If it's sticky, add more sticky rice flour until it isn't.
3. Divid the dough into 12 equal portions and cover with plastic wrap. Take the peanut butter-filling out of the freezer (should be pretty hard at this point). Flatten 1 portion of the dough with your hand (do NOT dust with more flour) into about 1/8" (3 mm) thickness. Place 1 filling in the center, then bring the edges tightly together at the top, then pinch off excess dough. Roll the ball in between your palms to shape them as round and even as you can (but careful not to expose the filling), then roll in extra sticky rice flour and set aside on a tray. Repeat with the rest, then gather the scrap-dough and you should be able to make 2~3 more out of it. These can be kept frozen until needed.
4. TO COOK AND SERVE: Bring a large pot of water to boil. Dust off any excess sticky rice flour, then gently drop the balls into the pot. Give it a gentle stir to prevent sticking on the bottom, then cook for 3~4 min until they float to the surface, then another min until slightly swelled up. Drain with slotted spoon, and serve with honey green tea.

Notes