Ingredients for Tang Bu Shuai: 100g glutinous rice flour, brown sugar, white sugar, peanuts (8-15 pieces).
Method:
Step 1: Fry the peanuts in a dry pan without oil. Once done, remove the skin, which should come off easily with a rub.
Step 2: Place the peanuts in a plastic bag and crush them with a rolling pin. Some may prefer to pound them for a finer texture, but the end result should be crushed peanuts.
Step 3: To ensure the glutinous rice dough has flavor, I used brown sugar water to knead the dough, adding a small amount of brown sugar to the water.
Step 4: Shape the dough into small balls.
Step 5: Boil sugar water by adding white sugar and brown sugar to the water, adjusting the ratio according to personal taste. Once boiled, add the kneaded glutinous rice balls.
Step 6: After cooking, plate the dish and sprinkle with the previously prepared crushed peanuts. Your Tang Bu Shuai is now ready to serve.
Cooking Tips: Good cooking always involves skill, and each of my dishes has its own little trick. You can search for ‘Guangdong Snacks’ to directly view my recipes!
