Sticky Rice Balls

Japanese style

Ingredients:
- 2 cup sticky rice flour
- 2 1/2 cup milk, warm
- 1 cup white sugar
- 1 cup crushed nuts (e.g. walnuts, pine nuts, peanuts, pecans, and sesame, crushed)

- 1/4 cup brown sugar

Preparation:

- Sift sticky rice powder and sugar. Mix milk into the dry ingredients and stir until dough is smooth.

- Pour dough into a pot on heat on medium heat. Stir constantly for 10 minutes, until dough thickens. Transfer dough to a large bowl to cool.

- Melt brown sugar in a small pot on medium heat. Stir constantly to avoid burning. When sugar just starts to melt, turn off heat and stir in nuts.

- Wrap nuts into the dough to form 2 inch wide balls. Make approximately six balls. Coat the balls in dry rice flour.

Traditional Chinese style
Ingredients:
- 1 cup sticky rice flour
- 1/2 cup water
- 1/2 cup crushed nuts (e.g. walnuts, pine nuts, peanuts, pecans, and sesame, crushed)
- 4 tbsp brown sugar

Preparation:
- Pour sticky rice flour in a medium-sized bowl. Stir in water slowly. Kneed the mixture into a dough.
- Melt brown sugar in a small pot on medium heat. Stir constantly to avoid burning. When sugar just starts to melt, turn off heat and stir in nuts.
- Wrap nuts into the dough to form 1 inch wide balls. Be careful to not let filling leak in order to preserve the consistency in color. Make approximately 12 balls.
- Boil water in a medium pot. Drop the balls into the boiling water one by one. Stir using the back of a spatula to avoid sticking. Boil on high without lid for 3 minutes, until the balls rise to the surface of water and swell slightly.
- Serve balls with water.