Authorfoodistisch
RatingDifficultyBeginner

Tang yuan are a popular Chinese dessert similar to Japanese mochi or Vietnamese Che Troi Nuoc.

I tried the peanut butter filling by @chinasichuanfood and I am absolutely in love with it!

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PEANUT-TANG-YUAN-GLUTINOUS-RICE-BALLS

Yields32 Servings

PEANUT FILLING
DOUGH
GINGER SYRUP
COCONUT SAUCE

Peanut butter filling
1

Heat a pan over slow fire and spread peanuts. Shake the pan occasionally and toast until the peanuts turns slightly golden (not darkly browned, otherwise the filling turns bitter). Remove the skins if there is only. Then ground the peanut with a food processor with sugar.

2

Then melt the butter over a small pot.

3

Mix peanut butter, ground peanut and butter well. You can adjust the texture of the filling by adjusting the amount of butter or lard used in the filling.

4

When mixed well, cover and transfer to fridge for around 1 hour until the filling become hardened. You can prepare this in the previous day.

Rice Balls
5

In a large bowl with glutinous rice flour, slowly stir the warm water in. Cover and rest for 2-3 minutes, then work it into round dough. If the dough is too sticky, add extra 1 tablespoon of flour each time and make sure the dough is well shaped. Cover with a wet cloth so it will be drying out.

6

Divide the dough into halves and each halves into another 16 portions. Remember to cover all of your small dough pieces with wet cloth. Take one portion out, re-knead slightly and then shape the round ball into a bowl, fill around 1 tablespoon of filling in center and seal by pressing the opening together.

Cook
7

Bring enough water to a boil in a large pot and then add the peanut dumplings in. Continue cooking for 2-3 minutes over medium fire after the dumplings float on the surface.

8

Transfer the dumplings to serving bowls with enough water to cover. You can use the water for boiling the peanut dumplings, a green tea broth, a ginger syrup or osmanthus syrup broth:

Ginger Syrup
9

Peel the ginger and slice into 1/4-inch thick coins. In a medium saucepan over Medium heat, combine the water and brown sugar. When the syrup just starts to boil, add the ginger slices. Cover the pot; turn the heat to Low and let the ginger syrup simmer on the back burner.

Coconut Sauce
10

In a small bowl, mix the tapioca starch and water to form a gravy and set aside. In a small saucepan over Medium heat, combine the coconut milk, water, sugar and salt. Stir to combine. When the coconut milk just starts to bubble, add the gravy and stir quickly for 2-3 minutes. Once the sauce thickens, remove from heat. (Tip: Don’t let the coconut milk get too hot before you add the gravy or it will clump. If this happens, you can strain the coconut sauce to remove the lumps.)

11

To serve, spoon a few sticky rice balls into a dessert bowl along with some ginger syrup. Top with the coconut sauce and roasted sesame seeds.

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Ingredients

PEANUT FILLING
DOUGH
GINGER SYRUP
COCONUT SAUCE

Directions

Peanut butter filling
1

Heat a pan over slow fire and spread peanuts. Shake the pan occasionally and toast until the peanuts turns slightly golden (not darkly browned, otherwise the filling turns bitter). Remove the skins if there is only. Then ground the peanut with a food processor with sugar.

2

Then melt the butter over a small pot.

3

Mix peanut butter, ground peanut and butter well. You can adjust the texture of the filling by adjusting the amount of butter or lard used in the filling.

4

When mixed well, cover and transfer to fridge for around 1 hour until the filling become hardened. You can prepare this in the previous day.

Rice Balls
5

In a large bowl with glutinous rice flour, slowly stir the warm water in. Cover and rest for 2-3 minutes, then work it into round dough. If the dough is too sticky, add extra 1 tablespoon of flour each time and make sure the dough is well shaped. Cover with a wet cloth so it will be drying out.

6

Divide the dough into halves and each halves into another 16 portions. Remember to cover all of your small dough pieces with wet cloth. Take one portion out, re-knead slightly and then shape the round ball into a bowl, fill around 1 tablespoon of filling in center and seal by pressing the opening together.

Cook
7

Bring enough water to a boil in a large pot and then add the peanut dumplings in. Continue cooking for 2-3 minutes over medium fire after the dumplings float on the surface.

8

Transfer the dumplings to serving bowls with enough water to cover. You can use the water for boiling the peanut dumplings, a green tea broth, a ginger syrup or osmanthus syrup broth:

Ginger Syrup
9

Peel the ginger and slice into 1/4-inch thick coins. In a medium saucepan over Medium heat, combine the water and brown sugar. When the syrup just starts to boil, add the ginger slices. Cover the pot; turn the heat to Low and let the ginger syrup simmer on the back burner.

Coconut Sauce
10

In a small bowl, mix the tapioca starch and water to form a gravy and set aside. In a small saucepan over Medium heat, combine the coconut milk, water, sugar and salt. Stir to combine. When the coconut milk just starts to bubble, add the gravy and stir quickly for 2-3 minutes. Once the sauce thickens, remove from heat. (Tip: Don’t let the coconut milk get too hot before you add the gravy or it will clump. If this happens, you can strain the coconut sauce to remove the lumps.)

11

To serve, spoon a few sticky rice balls into a dessert bowl along with some ginger syrup. Top with the coconut sauce and roasted sesame seeds.

Peanut Tang Yuan (Glutinous Rice Balls) – Che Troi Nuoc
IngredientsDirections