From curiouscuisiniere.com

Peanut Tang Yuan (Glutinous Rice Balls)

18 servings · 40 min prep · 3 min cook

Ingredients

For the peanut filling

• ½ c whole peanuts
• 2 Tbsp granulated sugar
• 3 Tbsp natural peanut butter (crunchy or smooth)
• 1 Tbsp icing sugar (powdered sugar)
• 1 Tbsp coconut oil

For the glutinous rice balls

• 2 c glutinous rice flour
• 1 c hot boiled water

For serving

• 2 c water
• ½ c granulated sugar
• a few slices ginger

Steps

1. In a dry frying pan, add the ½ c peanuts and toast over medium heat for 3-5 minutes, until aromatic.

   3-5 min

2. Remove ½ c peanuts and let cool.
3. Add the cooled ½ c peanuts to a spice grinder or food processor and blitz together with 2 Tbsp granulated sugar, until you obtain a coarse powder. Be careful not to over blitz or it will turn into 3 Tbsp peanut butter.
4. Dump the ½ c peanuts into a small mixing bowl. Add 3 Tbsp peanut butter, 1 Tbsp icing sugar, and 1 Tbsp coconut oil and mix together until you obtain a firm consistency (not too runny, and not too stiff). If it's too runny, add a little more icing sugar. If too stiff, add a touch more coconut oil. It will firm up in the fridge.
5. Cover the bowl with plastic wrap and place into the fridge to stiffen.
6. When ready to make the tang yuan, remove the peanut filling from the fridge and use a melon baller to scoop small portions. Use the warmth from your hands to help mold the shape of the peanut filling.
7. Place the formed peanut filling balls onto a plate lined with plastic wrap.
8. Keep in the fridge until ready to use.
9. In a medium mixing bowl, add 2 c glutinous rice flour. Make a well in the center of the flour and pour in 1 c hot boiled water.
10. Use a silicone spatula or a pair of chopsticks to mix the 2 c water and rice flour together to form a dough. If the dough appears dry, add 1 Tbsp of water and keep mixing. Use your hands to feel the dough. It should be able to form a ball without it being sticky. If the dough is too wet, add a little more 2 c glutinous rice flour.
11. Break off small chunks of dough, about the size of a small golf ball. Roll into a ball, and use your thumb to make an indent.
12. Remove the peanut fillings from the fridge. Place one of the fillings in the center of the dough ball and enclose, pinching the dough together and roll gently so it forms a round sphere. Place onto a plate lined with plastic wrap. Repeat with the remainder.
13. Fill a small pot with 2 c water. Bring to a boil over high heat. Gently drop in the tang yuan and let them simmer for 2-3 minutes, until they float to the top. Reduce the heat a little so that they don't explode.

    2-3 min

14. Carefully scoop out the 2 c glutinous rice balls with a slotted spoon and place into a bowl.
15. Serve tang yuan warm with a few slices ginger 2 Tbsp sugar syrup.
16. In a small saucepan, bring 2 c water to a boil.
17. Add ½ c sugar and a few slices ginger slices and simmer over medium heat until the sugar is dissolved.
18. Remove the a few slices ginger. Keep warm.

Nutrition

Per serving

kcal

220

protein

0 g

carbs

0 g

fat

8 g

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