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Coconut Peanut Snowballs

This is what we used to call these coconut covered, peanut-coconut filled sweet rice balls when we were little. Another white and brown confection from an Asian bakery but oh so yummy! The outside is soft, sweet and sticky and the inside is sweet, crispy and crunchy. Peanuts and coconut go so well together!

The first time I made these, my kids went crazy over them. This recipe makes 16 snowballs and in true fashion my kids have to make everything equal, meaning each of us got 4. Normally they would spread it out over 2-4 days but they ate their "share" in one sitting using this logic...that they weren't sure if it would be hard or not the next day in which it would be "ruined" so they best enjoy them while they were fresh and soft. Then the next day they wouldn't have any, same amount of calories right? They thoroughly enjoyed the moment savoring their snowballs and I hope you do too!

My kids were not incorrect. Sweet rice balls are best eaten fresh and will harden up after 24 hours. Homemade more so than commercially made. These happily did last a second day but still best fresh. Solution, make a partial batch if you can't consume or share!

Coconut Peanut Snowballs

Ingredients (makes 16 snowballs)

Sweet Rice Ball Dough

1 1/2 cups glutinous rice flour

1/4 cup cornstarch

1/4 cup sugar

1 1/2 cups coconut milk

2 Tablespoons coconut oil, melted


1/2 cup unsweetened coconut flakes

1/2 cup unsalted roasted peanuts

1/8 teaspoon salt

2 Tablespoons sugar

2 Tablespoons peanut butter or coconut oil


1/2 cup unsweetened coconut flakes, finely processed

cooking spray or 2 Tablespoons vegetable oil


square cake pan that can fit in your steamer

round plastic quart takeout cover


Prepare steamer and bring water to a boil. Spray cake pan with cooking spray or use a paper towel to spread vegetable oil on bottom and sides.

In a large mixing bowl, mix together the dough ingredients: glutinous rice flour, cornstarch, sugar, coconut milk and melted coconut oil until smooth. Pour into prepared cake pan. Carefully place cake pan in steamer and steam for 15 minutes over medium high heat.

While batter is cooking, make the garnish then filling. Place unsweetened coconut flakes in a blender or food processor and blend until fine. Transfer to a bowl. Without needing to wash the blender, place peanuts and coconut in a blender bowl and blend until medium fine. Transfer to a bowl and mix in the salt, sugar and peanut butter or coconut oil until evenly distributed. Set aside.

When the dough is done cooking, remove from steamer and place on rack to cool completely.

When dough is cooled, transfer just the dough to a cutting surface. Slice into 16 portions. Place one piece under a takeout cover and press firmly in a circular motion until the piece is about 3" wide. Don't worry if it is not perfectly shaped. Place a heaping tablespoon of filling in the center. Bring up the edges and pinch to close and seal. Roll in the bowl of coconut flakes then between your hands to help it stick. Place in paper liner and repeat with remaining dough, filling and garnish. Enjoy!

If you cannot eat all of the balls in one day, place in an airtight container and store at room temperature. They will harden a bit more each day so consuming on the first day is best but will stay fairly soft for 2 more days. Enjoy!

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