San Da Pao (Three Hits)
A traditional Sichuan snack: glutinous rice balls coated in savory soybean flour and drizzled with brown sugar syrup. Soft, chewy, and fun with three thuds.
Ingredients
5 items- Glutinous rice 300 g
- Brown sugar 80 g
- Water 100 ml
- Cooked soybean flour 50 g
- Cooking oil as needed
Nutrition
Steps （7 steps）
Soak glutinous rice in cold water for at least 4 hours, until easily crushed by fingers. Drain and spread on a plate.
Bring water to a boil in a steamer, steam rice over high heat for 25-30 minutes until fully cooked and translucent.
Transfer hot rice to a bowl, pound with a rolling pin or mallet for about 5 minutes until sticky and almost no whole grains remain.
Grease hands with oil, take portions and roll into 3 cm balls between palms.
Place cooked soybean flour on a plate, roll the balls to coat evenly.
Combine brown sugar and water in a small pot, simmer over low heat until sugar dissolves and syrup thickens enough to coat a spoon.
Place coated balls in a bowl, drizzle with syrup and serve.
Tips
Ensure enough water for steaming; pound while hot for best texture; toast raw soybeans and grind for flour; reduce syrup to a slightly thick consistency.
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