Penang Muar Chee Sticky Rice Balls with Peanuts

Ingredients

• 270g (2 cup) glutinous rice flour
• 2 tablespoons tapioca flour
• 375ml (1½ cup) water
• Cooking oil
• 1 shallot – thinly sliced
• 100g peanuts
• 2 tablespoon pure palm sugar (white sugar is used traditionally)
• 1 tablespoon white sesame seeds
• 1 teaspoon butter – soften at room temperature (lard is used traditionally)

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