Sesame glutinous rice balls with peanut butter and fleur de sel

This is maybe the easier and the quicker recipe I’ve ever posted, but it saves my dinner. My friends and I do appreciated it and for these reasons deserves a space in the blog. Besides to make it you don’t need to switch on the oven and wait at least half an hour until it’s ready, just bring a pot of water to a boil and drop the balls for a few minutes.
I’m not a big fan of sweets in general, but peanut butter is one of my favorite cream. I usually eat it in sandwiches, sauces and whatever comes out of the refrigerator. As filling it gives a toch of decadence to this simple glutinous rice balls, while fleur de sel enanches and complements its natural flavour.

Before preparing this dessert I was thinking to fill the balls with the azuki beans paste I prepared in a large amount, but then I decided to use it in another sweet recipe. I need to develop an idea that came up in my mind, try it  and  then I’m going to post!

I do suggest to keep the dough covered with a damped towel and boil the balls immediatly as they dry up very quickly. Besides they can be also be frozen and boiled in a second time.
What else? Make it and enjoy it!

sesame glutinous rice balls with peanut butter and fleur de sel

Ingredients (makes 20 balls)

For the dough
200 gr glutinous rice flour
140 ml water

For the filling
100 gr unsalted peanut butter
1 tbsp agave syrup
1\2 tsp fleur de sel

For the topping
50 gr black sesame seeds
50 gr white sesame seeds

Start by heating a pan and toasting the sesam seeds, then set the topping aside.

For the filling combine unsalted peanut butter, agave syrup and fleur de sel until it forms a thick paste.

Before making the dough bring a pot of water to a boil.

Put glutinous rice flour and water in a bowl and whisk with a fork. Knead until the dough becames like play dough. Pinch off small pieces of dough and flatten into round discs. Spoon some of the filling into the centre of each disc and roll into balls.

During this operation remember to cover the dough with a damped towel and boil the balls immediatly as they dry up very quickly.

Drop the balls into the boling water and remove when they float on the surface. Roll over the sesame seeds and serve immediately.

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21 comments
  1. Irene said:

    One of the best desserts ever!

  2. Yummmmm,….these are some special tasty treats! Yum! 😃

  3. Mireia said:

    Ohhhh Gott!! that looks amazing Luca…

  4. I love these kind of sweets and now with peanut butter? I’m off to the kitchen… Thanks!

  5. My, my, this is one of my favorite childhood snacks! I used to eat them in sugary broth (it’s traditional in my culture), and sometimes with sweet taro, etc.

  6. These sound amazing! I completely agree about the peanut butter… it’s one of my favourite indulgences also. I’d love to try these.. particularly as you’ve added the agave and fleur de sel. Sounds so delicious 🙂

  7. this looks incredibly delicous!! can you put other things in them?

  8. Thank you. You can filled them with azuki beans or black sesame purée, matcha or caramel for instance. Let me know if you try out another kind of combination, I’m curious!

  9. Wow wow wow. These look amazingly delicious! I love mochi desserts, and filling them with sweet-and-salty peanut butter instead of anko or sesame is just genius!

    I have all the ingredients for these at home already, too… I hope to make them soon! 🙂

  10. Lindsay said:

    YUMMM. On the to-make list for sure.

  11. I grew up on the best arancini on the planet so I’m a sucker for anything riceball-y…your version looks irresistible! Many thanks for the recipe! 🙂

  12. Premesso che la foto è strepitosa… ma hanno un’aspetto fantastico gnam!!!!!

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