Tang Yuan
Tang Yuan
Ingredients
1/2 cup (roughly 130g) of glutinous rice flour
1 tbsp of sieved icing sugar
¼ cup (roughly 60ml) boiling water
2 heaped tbsp of crunchy peanut butter
1 tbsp of granulated sugar
2 tbsp of salted peanuts
Water for boiling
750ml water
75g brown sugar
Method
Roughly chop up a couple of tablespoons of peanuts and place in a bowl
Add one tbsp of granulated sugar, 2 tbsp of peanut butter and mix
Divide these up into 15 portions and place on a lined baking sheet
Pop into your freezer to firm up
For the syrup, add 750ml of water and 75g of brown sugar to a pan
Allow to simmer until the sugar has dissolved
In a large bowl place ½ a cup of glutinous rice flour and 1 tbsp of icing sugar. Mix
Add in 60ml of boiling water, mixing as you pour
Using your hands, start kneading the dough
Add more water if needed
Knead the mixture together until it is a smooth soft dough
Take out a small chunk and press out flat, if it cracks too easily, you need to add more water
Remove the peanut filling from the fridge and roll into balls
Flatten out a piece of dough, place the peanut filling into the centre and start wrapping it around the filling
Tuck in the edges and once fully encased, roll it again to make a smooth ball
If they are feeling a bit dry, wet your hands a little bit
Repeat until all the mix is used.
Gently lower the tang yuan into a pot of boiling water, being careful they don’t stick to the bottom
Once they float to the surface of the boiling water, they are ready to be taken out
Place the tang yuan into a bowl, spoon over some syrup and enjoy
