Coconut sesame peanut beads

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I promised you, here are the coconut sesame and peanut pearls. After the coconut pearls with egg cream(recipe HERE), this variant is simpler in its ingredients, easier to find (there will always be the glutinous rice flour!). It is also completely and naturally gluten-free, so it is a good option for those with intolerance.

Recette 16 boules coco :

For the dough:

• 200g glutinous rice flour
• 55g of sugar
• 130g boiling water
• 50g of dehydrated coconut for rolling

For the stuffing:

• 45g unsalted roasted peanuts
• 45g of toasted sesame seeds
• 45g unsweetened desiccated coconut
• 45g of sugar

Instructions :

Mix the glutinous rice flour and sugar in a bowl.

Boil the 130g of water and pour it all at once while mixing.

After a minute, you should be able to mix by hand.

Mix by kneading the dough well. Pour what you have onto a work surface.

Knead again until you have a homogeneous dough.

Knead by rolling into a ball, then folding into thirds.

Keep the resulting dough in a film to prevent it from drying out.

For the stuffing. Put the unsalted roasted peanuts in a small blender to grind them into a powder.

Be sure to use toasted sesame seeds!

Mix the peanuts, sesame seeds, peanuts and sugar and that’s it.

Take a 20g pellet.

Flatten it into a small, not too thin cake.

Garnish with a heaping teaspoon of stuffing.

Close carefully.

Gently roll into a ball. Do the same for all the balls.

Soak the dumplings in cold water.

Then roll them in desiccated coconut.

Place them in the steamer basket as you go.

Cook with the lid closed (not as shown in the photo) for 20 minutes on fairly high steam.

The pearls are cooked!

To store them, wrap them individually in cling film. To reheat, steam or microwave. They will become all soft again.