This is a Singapore street food similar to Japanese mochi. It is a snack that I always had to get when I went shopping with my mom at Ang Mo Kio Center, a neighborhood town in Singapore.
Glutinous rice flour
Ratio: 1 cup glutinous rice flour to 3/4 cup water, stir well to form a batter.
First fry the sesame seeds by themselves in the non stick pan with no oil. Scoop them up when they turn golden brown.
Slightly brown roasted chopped peanuts in the non stick pan without oil too.
Mix the nuts and sesame seeds in a big metal tray or plate.
Add 1/8 cups of brown sugar when peanut mix has cooled down.
Fry chopped shallots in a non stick pan covered with a thin layer of oil.
Pour batter in after shallots turn brown.
Cover the frying pan, keep heat on high all the time.
When most of the bottom of the dough looks firm remove cover and roll dough together with two spatulas.
Cover frying pan again if necessary.
Flip and turn dough to make sure it is cooked thoroughly. It can form a crispy skin, that’s ok.
That disappears when dough is cut in the peanut mix.
When dough is gummy and not white, it is done.
Put dough in the peanut mix and cut dough with kitchen shears, rolling in peanut and sugar mix as you go.
I also add a pinch of salt to taste.
Copyright 2012 From the Kitchen of Eloise