← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1 l Water
• 80 g Ginger, sliced and bruised
• 2 Lemongrass, bruised and knotted
• 2 pandan leaves, knotted (optional)
• 100 g Palm sugar
• 2 tbsp Sugar
• 50 g roasted peanuts, finely chopped
• 2 tbsp Sugar
• 200 g Glutinous rice flour
• 1 pinch Salt
• 160 ml warm water (you may not need it all)
• 2 tbsp roasted peanuts, to serve

Method

1. Simmer the water, ginger, lemongrass, pandan (if using), palm sugar and sugar for 15–20 min until fragrant and spicy. Strain and keep hot.
2. Mix the chopped peanuts with the sugar for the filling.
3. Mix the glutinous rice flour and salt, then add the warm water a little at a time, kneading until you have a smooth dough as soft as modelling clay that does not crack.
4. Divide into 20 pieces. Flatten each in your palm, add ½ tsp filling, pinch closed and roll into a smooth ball.
5. Drop the balls into a large pot of boiling water. When they float, cook for 1–2 min more, then lift out with a slotted spoon.
6. Put 5 balls in each cup or bowl, ladle over the hot ginger syrup and scatter with roasted peanuts.

Tips

• Contains peanuts; fill the balls with a cube of palm sugar instead for a nut-free version.
• Divide the dough and tint some pink and green with a drop of food colouring for the traditional look.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest Cook Me Indonesian