Tong But Lut/ Dango is like the brother of tang yuan, they are very similar as both of them use the same ingredients, with a slightly difference in cooking and serving way. A glutinous rice ball with sesame and peanut on top.
100ml warm water
100g glutinous rice flour
water(room temperature), to adjust
10g white sesame seed
1 cup water
2 to 3 slice ginger
1 piece of brown sugar(片糖)
1. Heat a bit of oil in a pan, wipe with a kitchen paper as you dont want the peanuts too oily. Fry peanuts on medium-low heat, turning consistently until the peanut gone slightly brown. Do the same to the sesame seed, set aside. Put peanuts in a pastic bag and crush them into smaller pieces with a rolling pin.
2. Place glutinous rice flour in a large bowl, add warm water little by little, knead flour along the way, and some flour crumbs would be created. Then add a bit of water(room temperature). Continue to knead until the surface is not sticky.
3. Roll out the dough on a clean surface and stretch into a long strip, about 1 inch in thickness. Divide into 6 equal parts. Roll each part into a small ball with your palms.
4. Fill a little saucepan with 1 cup of water and bring it to boil. Add ginger and brown sugar. When it boils again, reduce heat and simmer for 10 minutes to infuse more ginger flavour and thicken the syrup.
5. Heat some water in another saucepan or wok to cook glutinous balls on medium-high heat. Place the balls in boiling water. Immediately stir the water, make sure each ball doesn’t stick to the bottom. Cook until the balls float onto the surface of water. Drain them and transfer to ginger syrup. Simmer for another 10 minutes on low heat. Turn occasionally to make sure all surfaces of balls could absorb syrup well.
6. To serve, spoon out glutinous balls on a platter or divide them in serving bowls. Drizzle more syrup. Sprinkle peanuts and sesame seeds