Peanut Tang Yuan 花生流心汤圆 (Sweet Glutinous Rice Balls)

Peanut Tang Yuan 花生流心汤圆 (Sweet Glutinous Rice Balls)

Category, , DifficultyBeginner

Peanut filling tang yuan are typically served in a warm, sweet syrup made from sugar and water, sometimes flavored with pandan leaves or ginger for added fragrance. The result is a comforting and indulgent dessert with a delightful combination of chewy texture from the glutinous rice balls and creamy sweetness from the peanut filling. It is a popular treat enjoyed during festive occasions and family gatherings in Chinese culture.

Prep Time1 hr 30 minsCook Time15 minsTotal Time1 hr 45 mins
Yields28 Servings
Black Sesame Filling:
 100 g peanut, toasted
 30 g icing sugar
 60 g butter, cut into cubes
 ½ tsp coconut oil
Dough:
 200 g glutinous rice flour
 170 g water
Boiling Water:
 1600 g water
 4 slices, ginger
 5 g oil
Sweet Ginger Soup:
 50 g ginger
 50 g molasses sugar
 500 g water
Black Sesame Filling:
1

Place toasted peanut and icing sugar into the Thermomix® mixing bowl. Grind for 10 sec | Speed 5.

2

Add butter and coconut oil to the mixture. Mix for 5 sec | Speed 6 until well combined. Transfer to a bowl and refrigerate until solidified (about 2 hours). Clean the mixing bowl.

Dough:
3

Heat 125g water in the mixing bowl for 2 min | 60°C | Speed 1.

4

Add glutinous rice flour to the heated water. Mix for 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer the dough onto the countertop, divide it into 20 equal portions, and roll each into a ball. Cover them with a damp kitchen towel to retain moisture. Meanwhile, take out the solidified peanut filling from the refrigerator, divide it into 20 equal portions, and roll each into a ball.

5

Take one portion of dough and gently press it into a small bowl shape using both thumbs. Fill the center with one portion of peanut filling. Press down the filling gently with one hand and slowly tighten the dough with the thumb and forefinger of the other hand to seal the edges gradually. Finally, pinch the edges tightly to ensure a secure seal. Roll the filled dough into a ball again. Cover with a damp kitchen towel and repeat the process for all the tang yuan.

Boiling the Tong Yuan:
6

In a pot, add water, ginger slices and oil to a boil over high heat. Reduce to low heat, then add the rice balls (tang yuan). Stir them clockwise with a skimmer to prevent sticking. Simmer over low heat until all the dumplings float to the surface. Use a slotted spoon to remove them and submerge them in room temperature water to prevent sticking.

Ginger Sweet Soup:
7

Place ginger in mixing bowl, chop 10 sec | Speed 8. Scrape down sides of mixing bowl with spatula.

8

Add molasses sugar and water, cook 30 min | 100°C | Speed 2. Strain the soup to remove the ginger and set aside.

9

Portion out the cooked tang yuan into serving bowls. Ladle the ginger soup over them and serve immediately. Tang yuan can be served warm or at room temperature.

Ingredients

Black Sesame Filling:
 100 g peanut, toasted
 30 g icing sugar
 60 g butter, cut into cubes
 ½ tsp coconut oil
Dough:
 200 g glutinous rice flour
 170 g water
Boiling Water:
 1600 g water
 4 slices, ginger
 5 g oil
Sweet Ginger Soup:
 50 g ginger
 50 g molasses sugar
 500 g water

Directions

Black Sesame Filling:
1

Place toasted peanut and icing sugar into the Thermomix® mixing bowl. Grind for 10 sec | Speed 5.

2

Add butter and coconut oil to the mixture. Mix for 5 sec | Speed 6 until well combined. Transfer to a bowl and refrigerate until solidified (about 2 hours). Clean the mixing bowl.

Dough:
3

Heat 125g water in the mixing bowl for 2 min | 60°C | Speed 1.

4

Add glutinous rice flour to the heated water. Mix for 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer the dough onto the countertop, divide it into 20 equal portions, and roll each into a ball. Cover them with a damp kitchen towel to retain moisture. Meanwhile, take out the solidified peanut filling from the refrigerator, divide it into 20 equal portions, and roll each into a ball.

5

Take one portion of dough and gently press it into a small bowl shape using both thumbs. Fill the center with one portion of peanut filling. Press down the filling gently with one hand and slowly tighten the dough with the thumb and forefinger of the other hand to seal the edges gradually. Finally, pinch the edges tightly to ensure a secure seal. Roll the filled dough into a ball again. Cover with a damp kitchen towel and repeat the process for all the tang yuan.

Boiling the Tong Yuan:
6

In a pot, add water, ginger slices and oil to a boil over high heat. Reduce to low heat, then add the rice balls (tang yuan). Stir them clockwise with a skimmer to prevent sticking. Simmer over low heat until all the dumplings float to the surface. Use a slotted spoon to remove them and submerge them in room temperature water to prevent sticking.

Ginger Sweet Soup:
7

Place ginger in mixing bowl, chop 10 sec | Speed 8. Scrape down sides of mixing bowl with spatula.

8

Add molasses sugar and water, cook 30 min | 100°C | Speed 2. Strain the soup to remove the ginger and set aside.

9

Portion out the cooked tang yuan into serving bowls. Ladle the ginger soup over them and serve immediately. Tang yuan can be served warm or at room temperature.

Peanut Tang Yuan 花生流心汤圆 (Sweet Glutinous Rice Balls)
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