Directions

To Make the Ginger Syrup

1. Combine the ginger, lemongrass, pandan leaves, sugar and 500ml of water in to a saucepan.
2. Bring the mixture to a boil and then reduce to a simmer.
3. After 15 mins of simmering, remove the saucepan from the heat and strain the syrup to remove the larger ingredients.
4. Set the syrup aside.

To Make the Rice Balls

1. In a food processor or blender, mix the roasted peanuts and sugar together.
2. In a separate mixing bowl, place the glutinous flour and slowly pour in the water while kneading the flour.
3. Continue to pour the water until the dough has a started to take a play dough like consistency.
4. Divide the dough in to about 20 small balls. If you want to add colours to the dough, do it now while dividing the dough.
5. Roll out one of the balls in to a flat disc and place about a teaspoon of the peanut filling in to the centre.
6. Curl up the sides around the filling and roll the dough to return it to a ball shape and then repeat with the rest of the dough.
7. To avoid the rice balls from drying out, cover them with a damp towel.

To Cook the Rice Balls

1. Bring a large pot of water to a boil and then gently drop each ball in to it.
2. Cook the rice balls until they begin to float and then remove them from the pot.
3. To serve, place a few of the rice balls in to a bowl and ladle over some of the ginger syrup.