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Colorful Patterned Peanut Lava Sweet Rice Balls

Name: Colorful Patterned Peanut Lava Sweet Rice Balls
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: chinese
Ingredients: glutinous rice flour; water; beetroot; roasted peanut; pecan; candied jujube; brown sugar; Unsalted butter

groups6 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 10 minsscheduleTotal: 70 minsoutdoor_grillBoiled

Allergens:warningPeanutswarningDairywarningTree nuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

Active Cooking

00:00:05

Put 300g glutinous rice flour in a bowl, add 230g water and knead into a dough, which will crack easily and drop crumbs at this stage. Take 30g of dough, flatten it, and simmer in boiling water for 3 minutes until sticky, then remove and knead it back into the raw dough until smooth, highly stretchy, and completely crack-free.

local_fire_departmentMedium heat, about 3 minutes

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Watch out

Mixing glutinous rice flour directly with water will crack and drop crumbs, a portion must be cooked first into a sticky state and kneaded back, otherwise the dough cannot stretch for wrapping.

Ingredients:glutinous rice flour (300 g)water (230 g)

Tools:saucepanbowl

Waiting Time

00:01:10

Wrap the kneaded white dough with plastic wrap and let it rest for 30 minutes.

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Watch out

Must be sealed tightly with plastic wrap, otherwise the surface will dry out and form a crust affecting subsequent wrapping.

Tools:plastic wrap

Active Cooking

00:01:18

Chop 1 beet, add some water and blend in a blender, strain out 136g of beet juice. Add 177g glutinous rice flour (1.3 times the beet juice) and knead into a dough. Take 20g of purple dough, flatten it, simmer in boiling water for 3 minutes, then remove and knead it back into the raw dough until smooth and highly stretchy.

local_fire_departmentMedium heat, about 3 minutes

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Watch out

The ratio of beet juice to glutinous rice flour must be accurate, and cooked dough must be kneaded in, otherwise the colored dough will also crack.

Ingredients:beetroot (1 piece)waterglutinous rice flour (177 g)

Tools:sievesaucepanknifecutting boardbowlblender

Waiting Time

00:02:18

Wrap the kneaded purple dough with plastic wrap and let it rest for 30 minutes.

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Watch out

Must be sealed tightly with plastic wrap, otherwise the surface will dry out and form a crust affecting subsequent wrapping.

Tools:plastic wrap

Active Cooking

00:02:23

Put 50g candied jujubes into a food processor and pulse first, then add 200g roasted peanuts, 50g pecans, and 60g brown sugar, and process into fine crumbs. Finally, add 100g melted unsalted butter and combine all ingredients into a mixture.

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Watch out

Candied jujubes have a harder texture and must be pulsed first, and butter must be fully melted before adding, otherwise the filling cannot form a cohesive mixture.

Ingredients:candied jujube (50 g)roasted peanut (200 g)pecan (50 g)brown sugar (60 g)Unsalted butter (100 g)

Tools:food processor

Active Cooking

00:03:19

Scoop out appropriate amount of filling with a small spoon, roll into small balls with palms, and place on a plate. Chill in the fridge until the butter solidifies and the filling becomes firm.

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Watch out

The filling must be chilled until the butter solidifies and hardens, otherwise it will easily spread and deform when wrapping into the rice balls.

Tools:platerefrigeratorspoon

Active Cooking

00:03:51

Take some purple and white dough respectively, mix and knead them together to make a third color—light purple dough.

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Watch out

The two colored doughs must be kneaded until completely uniform without color streaks, otherwise the pattern will look unnatural.

Active Cooking

00:04:04

Take some purple, light purple, and white dough, roll them into long ropes of equal length and stack them together. Gently roll longer and cut into small cylindrical pieces. Use thumb to press from one end of the cylinder to form a bowl shape, thin the edges, put in the peanut filling, gently seal with tiger mouth and roll into a ball to finish tri-color patterned rice balls.

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Watch out

When pressing into a bowl shape, the edges must be even in thickness, and the seal must be pinched tightly to prevent filling leakage.

Tools:knifecutting board

Active Cooking

00:04:50

Take 4 white dough pieces (slightly larger) and 3 purple dough pieces, flatten them respectively and stack them alternately between white and purple, and press gently. Cut down the middle to reveal the pattern, roll into a rope, cut into small segments, wrap with peanut filling using the same method and roll into balls.

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Watch out

When layering, each layer must be pressed gently and tightly, and the knife must be sharp when cutting to ensure clear patterns.

Tools:knifecutting board

Active Cooking

00:05:50

warningStay safe

Be gentle when adding rice balls into boiling water to avoid splashing hot water and scalding your hands.

Bring water to a boil in a pot, add the wrapped rice balls, and simmer on medium-low heat. Cook until the rice balls float to the surface indicating they are done, then ladle them out into a bowl.

local_fire_departmentMedium-low heat, about 5 to 8 minutes

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Watch out

Must be put into boiling water and simmered on medium-low heat, too high heat or overcooking will cause the rice balls to burst and leak filling, and colors to fade.

Tools:potbowlladle