Sticky ball fill with peanuts serve with ginger water. A sweet and warm side dish for you.

Ginger Water:

- 500 g of gingers

- 3 lemongrass

- 7 pandan leaf

- 12 purut leaf

- 6 tablespoon of sugar

- 1.5 l of water



Filling:

- 500 g of peanuts

- 4 tablespoon of sugar

- 4 tablespoon of grated palm sugar



Sticky ball:

- 500 g of glutinous rice flour

- 350 ml of water



Topping:

- 100 g of mutiara delima

- 100 g of peanuts

Preparation:

1. Wash the gimgers, pandan leaf, purut leaf under running water.

2. Peel the dirty skin on the ginger

3. Press the ginger on the chop board.

4. Grated the palm sugar until you got 4 tablespoon of it.

5. Soak the mutiara delima into water.



Cooking:

1st step (making the filling)

1. Put a wok on the stove. Turn on the fire.

2. Add the peanuts (all, the topping and the filling) inside.

3. Stir the peanuts until their skin become dark brown. To test if your peanuts already well cooked, take one and try to peel the skin if its peel easily and also the peanuts already crunchy than it’s done.

4. Take out the peanut from the wok.

5. Cool down the peanut a little bit.

6. When cooled, peel their skin.

7. Put some of the peanuts (500g of the peanuts) into the food mixer.

8. Crunch the peanuts inside.

9. Put sugar, grated palm sugar and mix together.

10. Put the filling in a large bowl. Mix them well with a spoon.

11. Take a marble size of filling, push it together with you finger and roll into balls between the palms of your hands. Keep it in a container and refrigerate it for about an hour.



2nd step (making the mutiara delima)

1. Put a saucepan on the stove. Fill with water. Turn on the fire, use small fire.

2. Add inside the mutiara delima. Boil them until become transparent. Stir sometimes.



3rd step (making the ginger water)

1. Put a saucepan on the stove. Fill with water. Turn on the fire.

2. When the water already boiled. Turn down the fire a little bit.

3. Put the ginger, lemongrass, pandan leaf, purut leaf and sugar inside.

4. Boil until the water become brown colour and the smell of ginger in the water is strong.



4th step (making the sticky ball’s dough)

1. Prepare a tray.

2. Sift some flour on it, put aside.

3. Take a big bowl.

4. Stir some of the flour and add water.

5. Mix the flour and water with your fingers until thoroughly moistened.

6. Add the flour again, put some more water. Mix. Do this until the flour is finished.

7. When it’s done, we are going to have a dough that thoroughly moistened and come together in a ball of fairly soft dough. This mean the dough is ready to shape.

8. Put some flour on your hand. Take a walnut size piece of the dough.

9. Take one filling that you’ve made earlier. Put in the middle of the dough. Close it side by side and roll it into a ball between the palm of your hands.

10. When you are finish, roll the ball on the tray that you prepare earlier. This to avoid the dough sticks one another. Do this with all of the dough.

11. Prepare a bowl. Put some ginger water inside. Put aside.

12. Put a saucepan on the stove. Fill with water. Turn on the fire.

13. When the water already boiled, add some sticky ball inside. Don’t put too much because they can stick one another.

14. Wait, when the sticky balls already float like this that means they are done.

15. Take the out with a spoon, remove the excess water and put them into the bowl filled with ginger water that you already prepare before.



Serving:

1. Take a bowl.

2. Put about 4 sticky ball inside.

3. Pour the ginger water.

4. Use the peanuts and the mutiara delima as the topping.