• 3 cups of glutinous rice flour (glutinous rice dough = combine 2 cups of glutinous rice flour + 2 cups of water, mix well, steam for approximately 20 minutes and cool) (baked glutinous rice flour = stir 1 cup of glutinous rice flour on a heated pan until slightly baked)
  • 1 cup of groundnut kernels (stir on a heated pan until fragrant, dish out, cool, remove the skins, crush in a grinder, combine with 4 tablespoons of sugar and set aside)


  • 4 tablespoons of sugar


  • Firstly, spread some baked glutinous rice flour onto your palm.
  • Use a tablespoon to scoop out 1 tablespoon of glutinous rice dough.
  • Sprinkle some baked glutinous rice flour over and flatten it into a round shape.
  • Add 1/2 tablespoon of sugary crushed groundnut kernels onto the center of the pastry, seal by pinching the edges together and make a ball form.
  • Lastly, coat the Nuomici in the baked glutinous rice flour and serve.