Sweetened Peanut Rice Balls

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A beloved sweet snack from Guinea, these pillowy rice balls are gently boiled until tender, then rolled in a fragrant blend of crushed roasted peanuts, sugar, and warm vanilla. The soft, slightly chewy interior contrasts beautifully with the crunchy sweet coating for an irresistible bite.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 22 gSugar
• 9 gProtein
• 100 mgSodium
• 280 mgPotassium
• 30 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the rice dough

• 2 cups fine rice flour
• 1 cup warm water, plus more as needed
• 1/2 tsp fine salt
• 1 tbsp vanilla sugar

For the sweet peanut coating

• 1 cup roasted unsalted peanuts, finely ground
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp grated nutmeg
• 1/4 cup unsweetened shredded coconut (optional)

For cooking

• 6 cups water
• 1 tsp salt

Directions

1. In a large mixing bowl, whisk together the rice flour, salt, and vanilla sugar. Gradually pour in the warm water while stirring with a wooden spoon until a soft, non-sticky dough comes together.
2. Turn the dough onto a clean surface and knead for 3 to 4 minutes until smooth and pliable. Cover with a damp cloth and rest for 10 minutes.
3. Divide the dough into 12 equal portions and roll each between your palms into smooth balls about 1 1/2 inches in diameter, keeping them covered so they don't dry out.
4. In a wide pot, bring the 6 cups of water and 1 tsp salt to a gentle boil. Reduce the heat to medium-low so the surface barely ripples, then carefully lower the rice balls into the water.
5. Simmer the rice balls for 15 to 18 minutes, stirring gently a few times so they don't stick to the pot. They are ready when they float to the surface and feel firm when pressed.
6. Meanwhile, prepare the coating: combine the ground peanuts, granulated sugar, nutmeg, and shredded coconut in a wide shallow bowl. Drizzle in the vanilla extract and toss with a fork until the mixture is evenly moistened and sandy in texture.
7. Using a slotted spoon, lift the cooked rice balls out and let them drain briefly on a plate for about 30 seconds.
8. While still warm, roll each rice ball generously in the sweet peanut mixture, pressing gently so the coating sticks all around. Place on a serving platter and dust any remaining coating over the top before serving warm.

Cook’s Notes

• Use finely milled rice flour for the smoothest dough; if only coarse rice is available, soak it overnight and pulse in a blender until powdery.
• Keep the water at a gentle simmer rather than a rolling boil to prevent the delicate balls from cracking or falling apart.
• For extra aroma, toast the peanuts in a dry pan over medium heat for 4 to 5 minutes before grinding to deepen their flavor.
• Serve the rice balls the same day for the best texture, as the peanut coating softens once chilled and absorbs moisture.
• Leftover uncoated balls can be stored covered in the refrigerator for up to 3 days and re-steamed briefly before rolling in fresh coating.

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