Tang Yuan (Sweet Rice Balls with Peanut Butter Filling)

Method15 steps

1. 1

   Step 1: Spread peanuts in a pan and heat over medium heat on stove. When the pan turns warm, turn to medium low heat. Shake the pan occasionally for even cooking. Toast until the peanuts turn golden but not darkly browned. Alternatively, you can roast the peanuts in 350 F oven for 8 to 15 minutes, or until the surface turns golden. Shake the pan occasionally during baking.

   Uses ½ cup shelled peanuts

2. 2

   Step 2: Grind the toasted peanuts finely in batches, without turning them into paste. Mix with the peanut butter (½ cup), caster sugar (1 cup) and softened butter, or the chosen source-listed alternative fat. Refrigerate for about 30 minutes or longer until firm enough to shape. If chilled too firmly, let soften briefly at room temperature.

   Chill filling at least30minutes until shapeable · 30 minUses Toasted peanuts · ½ cup unsweetened peanut butter · 1 cup caster sugar · ¼ cup (4 tbsp) softened butter

3. 3

   Step 3: Scoop about 1–1½ teaspoons filling per ball, shape quickly and set on a small tray. Reserve any extra filling after making the batch.

   Uses Chilled peanut filling

4. 4

   Step 4: Transfer the peanut butter balls into the freezer while making the dough.

   Uses Shaped peanut filling balls

5. 5

   Step 5: Slowly stir the measured warm dough water (1 cup) into the glutinous rice flour (250 g). Work with your hands until it forms a dough. Add extra glutinous rice flour a tablespoon at a time only if too sticky. Stop kneading once the dough holds together, and keep it covered to prevent drying.

   Uses 250 g glutinous rice flour (source: about 2 cups) · 1 cup warm water for dough · Extra glutinous rice flour only if dough is too sticky

6. 6

   Step 6: Divide the dough into 4 equal pieces. Shape each piece into a round ball. Work on one dough ball at a time and return the three dough balls back into the large bowl, then cover with plastic wrap.

   Uses Glutinous rice dough

7. 7

   Step 7: Roll one dough quarter into an even strip, cut into 8 pieces and roll each piece into a small ball. Keep the other quarters covered.

   Uses One dough quarter at a time

8. 8

   Step 8: Work on the dough balls one by one. Flatten the dough into a round disk that has a dent in the center. Place the filling in the center of the dough. Seal the filling carefully by wrapping and spreading the dough. When you cannot see the filling anymore, roll the dough into a round ball by using both hands.

   Uses Small dough portions · Chilled peanut filling balls

9. 9

   Step 9: If the remaining portions are too small to seal easily, knead the unfilled dough from that quarter together and divide into 5–6 larger portions instead. Flatten, fill and seal each tightly so it does not leak while boiling.

   Uses Remaining unfilled dough portions · Chilled peanut filling balls

10. 10

    Step 10: Keep most filling balls in the freezer while wrapping, taking out only a few at a time so the filling stays firm.

    Uses Chilled peanut filling balls

11. 11

    Step 11: Repeat the portioning, filling and sealing with the remaining dough quarters.

    Uses Remaining covered dough quarters · Chilled peanut filling balls

12. 12

    Step 12: Cook the formed rice balls now, or freeze uncooked balls spaced apart on a covered tray until firm, then transfer to an airtight freezer container.

    Uses Filled rice balls from first quarter · Larger filled rice balls if using the easier option · Filled rice balls from remaining quarters

13. 13

    Step 13: Bring a pot of water to a boil. Carefully add the number of rice balls you plan to serve. Cook and stir occasionally until the rice balls float on top and the skins look translucent.

    Uses Only the number to serve now · Enough water for boiling rice balls and covering them in serving bowls

14. 14

    Step 14: Immediately transfer the rice balls to small serving bowls with just enough boiling water to cover them. We usually eat the rice balls with some boiling water. If it’s not sweet enough for you, add a few drops of honey or osmanthus syrup into the boiling water to sweeten it.

    Uses Cooked floating tang yuan · Enough hot cooking water to cover rice balls in serving bowls · A few drops honey or osmanthus syrup for serving, optional

15. 15

    Step 15: Eat the cooked tang yuan warm, soon after cooking. Store extra formed balls uncooked in the freezer for 2–3 months. Seal any unused filling tightly and refrigerate for up to 1 week or freeze for up to 3 months.

    Uses Freshly served warm tang yuan · Extra uncooked balls, if any · Extra unused filling, if any