Tangyuan, sweet glutinous rice balls, are a beloved Chinese dessert, and the peanut-filled variety is a classic favorite. Here’s a simple guide to making them at home.
For the Tangyuan Skin: Mix 200g glutinous rice flour with 120ml warm water gradually. Knead into a smooth dough, then let it rest for 15 minutes. Divide into small balls, about 2cm in diameter.
For the Peanut Filling: Blend 150g roasted peanuts into fine crumbs. Mix with 50g powdered sugar, 1 tbsp melted butter, and a pinch of salt. Roll into 1cm balls.
Assembly: Flatten each dough ball, place a peanut filling in the center, and wrap tightly, ensuring no cracks. Boil water in a pot, add tangyuan, and cook until they float (about 5-7 minutes). Simmer for another 2 minutes.
Serving: Optionally, serve in a sweet ginger syrup or hot broth. For extra richness, drizzle with sesame oil.
These peanut tangyuan are best enjoyed warm, with a chewy skin and a nutty, sweet center. Customize by adding black sesame or red bean paste to the filling for variation!
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