Black Sugar Peanut Glutinous Rice Balls 糖不甩
The dessert typically consists of glutinous rice balls served in a sweet syrup, often flavored with ingredients like brown sugar, molasses, or rock sugar. Sometimes, the syrup may be infused with ginger or other aromatic spices for added flavor.
Preheat oven to 170ºC. Line two baking sheets with baking paper.
Place a bowl on mixing bowl lid, weigh in peanuts. Spread peanuts in single layer on baking tray, bake on middle rack for 10-15 minutes (170°C) or until golden brown. Set aside to cool completely (approx. 20 minutes).
Insert the butterfly whisk into the mixing bowl. Add the cooled peanuts to the mixing bowl and use 15 sec | ⤺ Speed 3.5. to peel the peanut skin. Remove the butterfly whisk. Transfer the peanuts to the Varoma dish to separate the skin from the peanuts.
Put reserved peanut in mixing bowl and chop at 5 sec | Speed 5. Remove the peanut and set it aside. Clean the mixing bowl.
Place 125g water into mixing bowl, heat 2 min | 60°C | Speed 1.
Add glutinous rice flour, mix 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer dough into a bowl, divide the dough into small portions, rolling each portion into a ball about 10g. Slightly flatten each dough ball using your palm.
Bring a pot of water with ginger slices and drops of oil to a boil. Gently drop the tang yuan into the boiling water. Cook until they float to the surface (usually 2-3 minutes). Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.
In a dry pan, toast the sesame seeds over medium heat until golden brown and fragrant. Transfer to a plate to cool slightly.
In the same pan, add sugar and water to the pan and heat until it melts. add the cooked tang yuan to the pan. Stir quickly to coat evenly with the caramelized sugar. continue cook them until the sugar coating are thicken.
Remove the pan from the heat and allow the mixture to cool slightly. Serve the tang yuan with peanut topping and black sesame seeds if desired.
Ingredients
Directions
Preheat oven to 170ºC. Line two baking sheets with baking paper.
Place a bowl on mixing bowl lid, weigh in peanuts. Spread peanuts in single layer on baking tray, bake on middle rack for 10-15 minutes (170°C) or until golden brown. Set aside to cool completely (approx. 20 minutes).
Insert the butterfly whisk into the mixing bowl. Add the cooled peanuts to the mixing bowl and use 15 sec | ⤺ Speed 3.5. to peel the peanut skin. Remove the butterfly whisk. Transfer the peanuts to the Varoma dish to separate the skin from the peanuts.
Put reserved peanut in mixing bowl and chop at 5 sec | Speed 5. Remove the peanut and set it aside. Clean the mixing bowl.
Place 125g water into mixing bowl, heat 2 min | 60°C | Speed 1.
Add glutinous rice flour, mix 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer dough into a bowl, divide the dough into small portions, rolling each portion into a ball about 10g. Slightly flatten each dough ball using your palm.
Bring a pot of water with ginger slices and drops of oil to a boil. Gently drop the tang yuan into the boiling water. Cook until they float to the surface (usually 2-3 minutes). Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.
In a dry pan, toast the sesame seeds over medium heat until golden brown and fragrant. Transfer to a plate to cool slightly.
In the same pan, add sugar and water to the pan and heat until it melts. add the cooked tang yuan to the pan. Stir quickly to coat evenly with the caramelized sugar. continue cook them until the sugar coating are thicken.
Remove the pan from the heat and allow the mixture to cool slightly. Serve the tang yuan with peanut topping and black sesame seeds if desired.
