recipe without losing sugar

How to Make Puff Rice Balls (Tong Sui Pua)

Puff Rice Balls, or Tong Sui Pua, are a classic Hong Kong dessert with a crispy, chewy texture and sweet, nutty flavor. Here’s a simple guide to making this beloved treat at home.

Ingredients:

- 1 cup glutinous rice flour

- ¾ cup water (adjust for dough consistency)

- ⅓ cup brown sugar (or rock sugar)

- 2 tbsp shredded coconut (toasted, optional)

- 1 tbsp sesame seeds (toasted, optional)

- Oil for frying

Steps:

1. Prepare the dough: Mix glutinous rice flour with water gradually until a soft, slightly sticky dough forms. Knead for 5 minutes, then divide into 10 small balls. Flatten each into a ½-inch thick patty.

2. Fry until golden: Heat oil in a wok over medium heat. Fry each patty for 3–4 minutes per side until puffed and golden brown. Remove and drain on paper towels.

3. Make the syrup: In a small pot, dissolve brown sugar with 2 tbsp water. Simmer for 2 minutes until thickened.

4. Toss and serve: While the puffs are warm, drizzle with syrup and roll in toasted coconut or sesame seeds. Enjoy warm for the best texture!

Variations: Add peanut powder, black sesame paste, or drizzle with honey for extra flavor. These treats are perfect as a snack or dessert, pairing beautifully with a cup of Chinese tea.