These Peanut Tang Yuan are soft, chewy glutinous rice balls filled with a sweet, nutty peanut filling. Served in a light ginger syrup, this classic Chinese dessert is comforting and perfect for family gatherings or festive occasions such as Winter Solstice (Dongzhi) and Lunar New Year.
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What are tang yuan?
Tang yuan (汤圆 -- transliterated as "soup rounds") are glutinous rice balls (or "dumplings") traditionally enjoyed in Chinese culture as a symbol of togetherness and unity.
The character yuan 圆 means "round," representing family reunion and harmony.
Tang yuan glutinous rice balls can be sweet or savory, and filled (with black sesame, red bean paste or peanut) or unfilled.
Dessert tang yuan is typically served in a warm, lightly sweetened ginger syrup, or in a dessert soup such as red bean soup, or black sesame soup.
They are similar to Japanese-style dango.
Why you'll love this recipe
Nutty, aromatic filling: roasted peanuts add crunch and flavor to the peanut tang yuan.
Soft & chewy texture: these sweet dumplings are made from glutinous rice flour for that signature bouncy mouthfeel.
Not too sweet: it's a light dessert that isn't heavy.
Make-ahead friendly: you can make a large batch, freeze the glutinous rice balls and cook straight from frozen.
Ingredients you'll need
For the dough:
- glutinous rice flour: is different than rice flour; it's also known as sticky rice flour, or sweet rice flour and can be made from short-grained or long-grained rice
- hot water: denatures the flour which results in a softer, pliable dough
- room temperature water: makes it easier to handle the dough
Peanut filling:
- peanuts: whole peanuts that will be processed in a food processor
- granulated sugar: adds some sweetness to the filling
- peanut butter: helps bind the crushed peanut filling together; you can use either crunchy or smooth peanut butter
- powdered sugar: also known as icing sugar, helps stiffen up the filling
How to make Chinese peanut tang yuan
Make the peanut filling:
Lightly toast the peanuts in a dry frying pan, until slightly aromatic. Let cool.
Add the peanuts to a food processor and grind until roughly chopped. If you prefer a finer texture, grind until fine.
Dump the ground peanuts into a bowl. Add in granulated sugar, powdered sugar and peanut butter.
Stir the mixture until combined.
Place into the fridge to firm up, about 10-15 minutes.
Divide and scoop into 1 teaspoon portions (about 10g each), roll into balls and keep covered in the fridge until ready to use.
Make the dough:
In a mixing bowl, combine glutinous rice flour with hot water to scald the flour, and then pour in the room temperature water.
Knead to form a soft, pliable dough. It should be malleable but not sticky. Note: Depending on the humidity, if the dough is too dry, add a tiny bit of water to help it come together, and add a little more glutinous rice flour if it's too wet.
Divide dough into 15 equal pieces (about 15g each) and roll each into a ball.
Divide dough into small round balls, about 15g each. Cover with a damp towel to prevent drying out.
Shape the tang yuan:
Gently flatten the dough into a disc with your fingers.
Place a 10g ball of chilled peanut filling in the center, and pinch the dough edges to seal, ensuring the filling is enclosed. Roll gently between your palms to smooth.
Repeat with remaining dough and filling.
Make the ginger syrup:
In a small saucepan, simmer water, ginger, and rock sugar (or granulated sugar) until the sugar dissolves and the syrup is fragrant.
Cook the tang yuan:
Bring a pot of water to a gentle boil.
Gently drop in tang yuan and stir to prevent sticking.
Once they float, let them cook for 1-2 more minutes, then remove with a slotted spoon.
How to serve
It's best to enjoy tang yuan immediately after its cooked, while still warm.
Only cook as many glutinous rice dumplings as you are able to consume.
How to store
If you're not able to finish tang yuan, store the cooked dumplings in an airtight container in the fridge.
You can gently reheat the tang yuan in boiling water prior to serving.
Freeze: store uncooked tang yuan glutinous rice balls in a single layer on a tray in the freezer.
Once frozen solid, transfer to a sealed container.
Expert tips
Keep the peanut filling chilled for easier handling and less mess.
Don't overfill the dough or it may leak during cooking.
You can easily freeze uncooked tang yuan -- boil from frozen when you're ready to enjoy.
If the dough feels too tacky or wet, add a teaspoon of glutinous rice flour and work it in. Conversely, if the dough feels too dry, add a *tiny* bit of water -- not too much, or the dough can turn to glop.
Change it up: try a different filling such as red bean paste, lotus seed paste, or black sesame.
Other tang yuan recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Peanut Tang Yuan (Glutinous Rice Balls)
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Peanut filling: (best made ahead of time)
- 80 g whole peanuts
- 20 g granulated sugar
- 60 g peanut butter crunchy or smooth
- 10 g icing sugar
Dough:
- 120 g glutinous rice flour
- 70 ml hot boiling water *must be hot!*
- 40 ml room temperature water
Ginger syrup:
- 500 ml water
- 4-5 slices of fresh ginger
- 30-50 g Chinese yellow rock sugar or granulated sugar, to taste
Instructions
Make the peanut filling: (best made ahead of time)
- Lightly toast the peanuts in a dry frying pan, until slightly aromatic. Let cool.
- Add the peanuts to a food processor and grind until roughly chopped. If you prefer a finer texture, grind until fine. (Be careful not over over process, as it will turn into peanut butter).
- Dump the ground peanuts into a bowl. Add in granulated sugar, powdered sugar and peanut butter.
- Stir the mixture until combined.
- Place into the fridge to firm up, about 10-15 minutes.
- Divide and scoop into 1 teaspoon portions (about 10g each), roll into balls and set aside. Cover with plastic wrap and keep in the fridge until ready to use.
Make the dough:
- In a mixing bowl, combine glutinous rice flour with hot water to scald the flour, and then pour in the room temperature water.
- Knead to form a soft, pliable dough. It should be malleable but not sticky. Note: Depending on the humidity, if the dough is too dry, add a tiny bit of water to help it come together, and add a little more glutinous rice flour if it's too wet.
- Divide dough into 15 equal pieces (about 15g each) and roll each into a round ball. Cover with a damp towel to prevent drying out.
Shape the tang yuan:
- Gently flatten the dough into a disc with your fingers.
- Place a 10g ball of chilled peanut filling in the center, and pinch the dough edges to seal, ensuring the filling is enclosed. Roll gently between your palms to smooth.
- Repeat with remaining dough and filling.
- Note: Tang yuan can be frozen at this stage. Freeze tang yuan on a flat try, until completely frozen. Then transfer into a freezer bag and store for up to 3 months.
Make the ginger syrup:
- In a small saucepan, simmer water, ginger slices, and rock sugar (or granulated sugar) until the sugar dissolves and the syrup is fragrant.
Cook the tang yuan:
- Bring a pot of water to a gentle boil.
- Gently drop in tang yuan and stir to prevent sticking.
- Once they float, let them cook for 1-2 more minutes, then remove with a slotted spoon.
Serve:
- Serve tang yuan warm with ginger syrup.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Christie
Oh that looks so amazing! I love tang yuan especially with some peanuts!
Michelle
Thanks Christie, peanut tang yuan is such a classic! 🙂
Healthy World Cuisine
One of our favorite recipes for the ending of Chinese New Years! Pillowy soft and delicately sweet. Sublime. Kung Hei Fat Choi!
Michelle
Thank you! They are a CNY favourite for us too!
Julia
Made it tonight. Was delicious- good instructions. 👍🏼 Thanks. Everyone loved it including my toddler.
Michelle
Hi Julia, thanks so much for your feedback. Glad you enjoyed it 🙂
David @ Spiced
Interesting! I appreciate the background behind these rice balls (soup balls?) and how the styles differ. I've heard of rice balls before, but I've never had the opportunity to try them. This peanut version sounds fantastic, Michelle! Happy (early) Chinese New Year!
Michelle
Thanks David! You'll have to try them one day -- the chewy texture is just fantastic!
Raymund
Love this, you definitely gave me an idea on what to serve for dessert this CNY
Michelle
Awesome Raymund! Can't wait to see what you make for CNY 🙂
Rowan
I love all kinds of tang yuan, so I decided to make these ones for my family this past lunar new year and they were amazing! So chewy and delicious~
Michelle
Awesome, glad to hear it! 🙂
Rosemary
These look amazing. I do love mochi but I've never heard of tang yuan. I'd love the peanut filling. Can't wait to make these at home.
Lima Ekram
Love this recipe - will try this weekend!
Michelle
Awesome, thank you Lima! 🙂
Doreen
Easy and delicious! I froze the little balls of peanut filling for 10 mins as I found that helped with the overall assembly. We cooked half and froze the rest!
Michelle
Thanks for sharing your creation with me on Instagram, Doreen! Freezing the peanut filling is a great tip! 🙂
Nart at Cooking with Nart
This is one of my most favorite desserts ever! I just love the chewy texture on the outside. The ones with the peanut fillings look and sound amazing. Usually, I can only find the black sesame ones. Looks like I'll have to make this version myself! Thanks for sharing 🙂
Michelle
Thank you Nart! The chewy texture is my favourite as well! 🙂
Angela
I remember eating these as a kid, they are so good! Can't wait to make them on my own. YUM!
Michelle
Thanks Angela! Hope you enjoy them! 🙂
Mirlene
I have never had these. I am definitely interested in trying them. It look so good.
Michelle
Thanks Mirlene!