Sweet Peanut Nuggets Food

SWEET PEANUT NUGGETS

Steps:

• Add the glutinous rice flour in a big bowl and pour the water slowly, kneading it while adding water until it forms a dough. The dough is ready when it's no longer sticky and the surface becomes smooth, about 10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
• Divide the dough into two equal portions and roll them into two cylinders. Cut each cylinder into 12 equal pieces.
• Gently roll each piece of the dough into a ball shape using both palms.
• Mix all the ingredients for the coating until in a bowl. Set aside.
• Bring the water to a boil in a pot. Gently transfer the glutinous rice balls into the boiling water and boil until they float to the top, about 2 minutes.
• Remove the rice balls with a strainer or slotted spoon, shake off the excess water and then coat them generously with the coating. Garnish the sweet peanut nuggets with the chopped roasted peanuts and serve immediately.

SWEET & SPICY PEANUTS

Steps:

• Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, chili sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once., Spread on waxed paper to cool. Store in an airtight container.

PEANUT NUGGETS

Steps:

• In a large saucepan over low heat, melt peanut butter and butter. Add marshmallows; cook and stir until melted. Remove from the heat., Stir in the cereal and peanuts; mix well. Spread onto a greased baking sheet. Cool. Break into bite-size pieces. Chill for at least 1 hour. Store in the refrigerator.

NO BAKE BUMPY PEANUT BUTTER NUGGETS

Steps:

• Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined.
• Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.