Tong Bat Lat
Tong bat lat, also known as tong but lut or tang bu shuai, is a Cantonese dessert of chewy glutinous rice balls coated with crushed peanuts, sesame, and syrup. The balls are not filled; their appeal is the soft texture and fragrant nut topping.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Mix glutinous rice flour with warm water into a smooth dough.
Roll into small balls and boil until they float and turn chewy.
Crush roasted peanuts with sesame seeds and a pinch of salt.
Boil sugar, water, and ginger into a light syrup.
Toss the rice balls with syrup and coat generously with peanut sesame crumbs.
π· Perfect Pairings
Complete your meal with these
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