Glutinous Balls(loh mai chi)

I have this recipe for a long time, until now I'm try to make it for the first time. Normally we will get it in Chinatown for £1.00 per piece and the taste is not that good especially the texture of outer skin, is hard and thick. This recipe coming out so good, the texture so soft and nice, my monsters love it so much. 

Adapted from: Honey Bee Sweets

For the skin
(Make 24 pieces, if you prefer more bigger size then will make 12 pieces)

250 gm glutinous rice flour
500 ml water
80 gm sugar (I'm use 60 gm)

For the Filling

500 gm toasted peanuts, skin removed and grounded (have half of the peanut filling left over, will half the amount next time)
100 gm toasted sesame seeds, grounded
150 gm icing sugar, sifted (I'm use granulated sugar)

Flour for coating

500 gm rice flour, fry the flour till very dry and let to cool.

Method for Skin:

1. Mix all the ingredients until well combined.
2. Pour into a greased steaming tray and steam with medium heat for 45 minutes or until cooked.
3. Leave to cool and pour into the flour for coating.
4. Use a greased scissors, cut into 24 equal portions

Method for wrapping:

1. Take a portion of the cooled kueh and flatted into disc.
2. Place a tablespoon of peanut filling in the center and wrap it up by sealing the ends properly.
3. Then coat is again with the flour before putting into a small paper liners.

Notes:

When coming to wrapping I'm saw the lady at the pasar malam how to wrap the balls. First put the kueh on center of your palm then put the peanut filling on top and press with your thumb on the filling. I can put 2 tablespoon of filling by this way. The result coming out the outer is soft and thin with lots of peanut filling.