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Sticky Rice Balls coated with peanuts on a black plate
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4 from 3 votes

Sticky Rice Balls with Peanuts

Tong But Luck are easy and fun to make! Soft, chewy, and coated with ground peanuts, these Asian sticky rice balls are seriously addictive!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Snack
Cuisine: Asian
Servings: 2 Dozens
Calories: 206kcal


  • 2 tablespoons sesame seeds
  • 1 cup ground peanuts
  • 1/2 cup sugar
  • 2 cups glutinous rice flour
  • 1 cup water
  • water for boiling


  • In a pan over medium heat, toast sesame seeds, stirring frequently, for about 30 to 45 seconds or until lightly browned and fragrant. Remove from heat and allow to cool.
  • In a bowl, combine toasted sesame seeds, peanuts, and sugar. Set aside.
  • In a bowl, place glutinous rice flour and slowly add water. Combine to form a soft, pliable dough. Knead dough until no longer sticky. 
  • Portion about 1 teaspoonful and between palm of hands, roll into 1-inch balls. Repeat with remaining dough. While working, cover the formed balls with a damp cloth to prevent from drying out.
  • In a pot over medium heat, bring about 4 to 5 inches deep of water to a boil. Add balls and cook for about 2 to 3 minutes or until they float to the top. Do not overcrowd the pot, cook in batches as needed.
  • Using a slotted spoon, remove rice balls from the pot using a slotted spoon, shaking off excess liquid. 
  • Roll balls in the peanut mixture, pressing down peanuts to fully coat. Serve immediately.



Nutritional info calculated at 2 pieces per serving.


Calories: 206kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 117mg | Fiber: 1g | Sugar: 8g | Calcium: 29mg | Iron: 0.8mg