Peanut Tang Yuan (Glutinous Rice Balls)
A recipe for chewy glutinous rice balls stuffed with a sweet and crunchy peanut filling.
Servings 5
Calories 309kcal
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
Yield: approximately 15 tang yuan; 3 per serving.
Note: for a "runnier" peanut filling, you can add in 1 teaspoon of refined coconut oil.
Nutrition
Calories: 309kcal | Carbohydrates: 39g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 62mg | Potassium: 230mg | Fiber: 3g | Sugar: 15g | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 1mg