Lo Mai Chi - Nuo Mi Chi (Glutinous Rice Balls)

Coating

1. Place the rice or coconut flour and the tied pandan leaf in a dry skillet over medium heat.
2. Roast over medium heat for about 4 to 5 minutes. Set aside and let the mixture cool completely.

Filling

1. Place the peanuts in a food processor and blend them several times until reduced to a slightly coarse powder.
2. Transfer the ground peanuts to a bowl and add the sugar and salt. Mix well and set aside.

Dough

1. In a steamer, bring water to a boil
2. In a bowl, mix the glutinous rice flour, wheat starch and caster sugar.
3. Add coconut milk and oil.
4. Whisk to mix until the batter is smooth with no lumps.
5. If necessary, strain the mixture to ensure there are no lumps.
6. Transfer the mixture to a heatproof bowl or a deep dish lined with parchment paper (for easy unmolding).
7. Cover the bowl with a sheet of aluminum foil to prevent the condensation water from dripping onto the dough. If using a bamboo steamer, foil is not necessary.
8. Place the bowl in the steamer and cook over medium heat for 20 minutes. It is normal for liquid to collect on steamed dough. The liquid will dry as it cools.
9. Insert a wooden skewer into the batter, it should no longer be runny.
10. Remove from the steamer and cover with a towel.
11. Set aside and let cool for 15 minutes.
12. Transfer the cooled dough to a lightly oiled surface.
13. Also lightly oil the palms of both hands and knead the dough for 3 minutes until smooth and shiny. The kneading should not be too long.

Filling the dough

1. Divide the dough into 12 equal portions, about 50 grams each.
2. Cover portions of dough with cling film to prevent it from drying out.
3. Take a portion of dough, roll it up then flatten it with both palms into a ½ inch (1 cm) thick circle.
4. Place about 1 tablespoon of peanut filling in the center of the dough.
5. Gather the edges of the circle of dough towards the center and pinch to seal the dough.
6. Roll the stuffed dough between the palms to form a nice smooth and round ball
7. Roll the ball in the reserved coating mixture. Gently tap to remove the excess flour then place the ball in a small cupcake case.
8. Repeat this process with the rest of the dough, filling, and coating mixture.