• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 100g butter, at room temperature
  • 100g smooth peanut butter
  • 50g icing sugar, sifted
  • 60g roasted pistachios, chopped
  • 90g puffed rice
  • 250g bittersweet chocolate, melted
  • 150-180g roasted pistachios, chopped


  1. In a mixing bowl, combine the butter, peanut butter and icing sugar. Add the chopped pistachio and puffed rice. Mix well. Refrigerate for at least 1 hour. Shape mixture into 2.5cm-diameter balls – should it crumble, refrigerate the mixture again before reshaping.
  2. Freeze the rice balls for 15 to 20 minutes before dipping in the melted chocolate and rolling in the chopped pistachios. Place in paper cups and refrigerate until ready to serve.
  3. For more food and wine stories and recipes, pick up the latest issue of Flavours, Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details

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