Soft and chewy sticky rice balls are filled with simple sweetened peanut filling or the oozy /molten lava peanut filling and served in sweet ginger broth. Gluten-free and vegan-friendly.
Glutinous rice balls or known as tang yuan in Chinese is a traditional food that is eaten on a special occasion. December 22 (or sometimes December 21) is one of the days that people eat tang yuan. It is a Dong Zhi Festival or known as Winter Solstice. It is one of the most important days that is celebrated by the Chinese. The family usually gathers on Dong Zhi.
The round shape of Tang Yuan signifies the reunion on this occasion. Tang yuan is usually made of glutinous rice flour. It can be prepared plain or stuffed with fillings like red bean, sesame paste, peanuts, etc. We usually serve it with sweet soup made of ginger, screwpine leaves, and sugar.
In this post, you will see that I include two types of peanut filling, one is the oozy (molten lava) peanut filling and another one is just a regular peanut filling. I like both. The non-oozy one is easier to handle, to be honest. The oozy peanut filling has a higher chance of leaking out if you don’t wrap it properly. The peanut filling can be made using creamy peanut butter or other nut butter if you don’t want to use peanuts.
These are tang yuan with simple peanut filling (as shown in the video).
These are tang yuan with oozy peanut filling.
HOW TO PREPARE OOZY PEANUT FILLING FOR TANG YUAN
1. Mix the peanut butter with sugar and butter/coconut oil.
2. Stir into a sticky paste. Cover and chill in the refrigerator for 30 minutes
3. Portion them out and roll into round balls the best you can and place on a baking sheet lined with parchment paper and put them in the freezer this time and let them chill while you are preparing the dough.
HOW TO PREPARE SIMPLE PEANUT FILLING FOR TANG YUAN
Put the roasted peanuts in a food processor and pulse a few times until they almost turn into powder
Add sugar, oil, salt and stir to combine
HOW TO WRAP TANG YUAN WITH FILLING
1. Take one dough and make an indentation in the middle and stretch to form a bowl.
2. Take one of the peanut ball (for molten lava peanut) or scoop the peanut filling and place it in the middle of the dough. Gather the side of the dough and enclose it and roll them in between your palms to make it round.
3. Make sure you seal the tang yuan nicely or the filling will leak out when you cook them, especially if you make the molten lava filling. If the dough gets dry, dab with some water and then gently roll it smooth. Cover with plastic wrap and continue with the rest
HOW TO MAKE SURE THE FILLING DOESN’T LEAK OUT
1. STRETCHY PLIABLE DOUGH
This is why it’s important to have hot boiling water when you make the dough. This will make a dough that is soft and stretchy and easy to work with
2. FREEZE THE PEANUT FILLING (FOR MOLTEN LAVA FILLING)
You need to make sure you freeze the peanut filling so it’s easy to wrap
3. DON’T STRETCH THE DOUGH TOO THIN
Do not stretch the dough too thin as it won’t be able to “support” the filling inside and making the dough break and filling to leak out when you boil them
DID YOU MAKE THIS TANG YUAN WITH PEANUT FILLING RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
YOU MIGHT ALSO LIKE THESE TANG YUAN RECIPES:
COLORFUL TANG YUAN WITH NATURAL COLORS
PUMPKIN TANG YUAN WITH TAPIOCA PEARLS AND COCONUT MILK
HAKKA SAVORY MEAT-STUFFED TANG YUAN
SAVORY GLUTINOUS RICE BALLS IN FISH MAW SOUP (TANG YUAN)
Tang Yuan with Peanut Filling (Glutinous Rice Balls) - 2 ways
- 200 gr glutinous rice flour 1 1/2 cups + 5 Tbsp
- 40 gr icing sugar 6 Tbsp
- 120 ml boiling water 7 Tbsp
To color the dough- use either one: (optional)
- 1 tsp matcha powder
- 100 ml pandan juice make sure it's hot
For molten lava peanut filling:
- 100 gr creamy peanut butter or almond butter 6 Tbsp + 1/2 tsp. make sure to stir the peanut/almond butter if using natural type
- 60 gr roasted unsalted peanuts 1/3 cup
- 40 gr softened butter 1/8 cup
- 20 gr sugar 1 1/2 Tbsp
- 1 Tbsp white sesame seeds roasted (optional)
For regular peanut filling:
- 60 gr roasted unsalted peanuts 1/3 cup, see notes
- 40 gr sugar 3 Tbsp
- 1 Tbsp oil
- Small pinch of salt
The sweet ginger broth:
- 4 cups water
- 100 gr sugar 1/2 cup or brown sugar (yield darker broth)
- 50 gr fresh ginger 1.7 oz
- 3 screwpine leaves /pandan knotted
Prepare the sweet ginger broth:
- Bring 4 cups of water to a boil. Add ginger, screwpine leaves, and sugar. Bring it back to a boil and then lower the heat to let it simmer for about 30 minutes. Have a taste and add more sugar if you like
Prepare the filling (can be prepared several days before):
- For molten lava peanut filling, put the roasted peanuts in a food processor and process until they almost turn into powder. Mix the peanut butter with sugar and butter. Cover and chill in the freezer for 30 minutes or longer. After that, portion them out into 28 portions and roll them into round balls the best you can and place on a baking sheet lined with parchment paper and put them in the freezer again and let them chill while you are preparing the dough
- For regular peanut filling, put the roasted peanuts in a food processor and pulse a few times until they almost turn into powder. Add sugar, oil, salt and stir to combine
Prepare the dough:
- Place the flour, icing sugar, and matcha powder (if you choose to use) in a large mixing bowl. Stir to mix. Start with 100 ml of hot boiling water (make sure it's really hot) or pandan juice (boil it to make sure it's hot) and stir with a spoon and when it's not too hot anymore, knead with your hands until you get a non-sticky dough that is soft and pliable. If it's too dry, add a bit more water, it shouldn't be too wet that it sticks to your hands or bowl but it should be a smooth and stretchy dough
Shape and fill the dough:
- Bring a large pot of water to a boil to cook the tang yuan. Divide the dough into 28 portions. Work with 1 dough at a time and keeping the rest covered with plastic wrap or a damp cloth. Take one dough and make an indentation in the middle and stretch to form a bowl. Take one of the peanut ball (for molten lava peanut) or scoop the peanut filling and place it in the middle of the dough. Gather the side of the dough and enclose it and roll them in between your palms to make it round. Make sure you seal the tang yuan nicely or the filling will leak out when you cook them, especially if you make the molten lava filling. If the dough gets dry, dab with some water and then gently roll it smooth. Cover with plastic wrap and continue with the rest
- If you use molten lava filling, keep the tang yuan chilled in the fridge so the peanut filling won't soften and the tang yuan will start to stick to the plate. Repeat with the rest of the doughs
Cook the glutinous rice balls:
- When water comes to a rolling boil, add the tang yuan and cook until they float to the top and let them cook for another minute. Use a slotted spoon to remove them and submerge them in a large bowl of water to prevent sticking. The water doesn't need to be ice cold. I just use regular room temperature water
- Portion out the cooked balls into serving bowl and ladle the sweet soup over it and serve
Hi Marv, how long can I store the regular peanut filling and how to store it? Thanks
Hi Fatimah, the filling itself can be kept in the fridge for about 2 weeks. If you want to keep it longer, you can portion them out and store them flat in a freezer bag and it can be kept in the freezer for 3 months or so
Refreshing sweet treat for an afternoon tea. Mine did not flow out like lava although it was still gooey inside – but I’m guessing it’s because I used natural chunky peanut butter and added even more chopped peanuts! So no complains there! My family and I are big fans of peanut tang yuan but we usually buy them. It’s a good thing I tried your recipe as the tang yuan are tastier and healthier than the ones we buy. Best part is I can have it whenever I feel like it! Thanks for sharing the yummy recipe 😋
Hi Sue, I love chunky peanut butter too and though like you mentioned it may make it doesn’t “flow” as much, but I would love more chopped peanuts too 🙂 Another peanut tang yuan freak over here ha..ha..! I’m glad you like the tang yuan recipe 🙂 Thank you for trying and for your feedback!
These sounds so delicious! That filling!! And what great memories from your childhood!
Could I cook these and then keep them in the fridge to have over the next few days please?
They sound lovely but I live alone and only really cook for myself. Would love to be able to take these as part of my lunches to work.
Yes, you may keep them in the fridge. The glutinous ball tend to “harden” when it’s refrigerated and that’s normal. Once you heat them up in the microwave, they will soften again. If you don’t use a microwave, you can always heat them up stove top too. Let me know if anything is unclear and I’ll try my best to answer/find the answer for you. Cheers.
I have a question about filling. Can I use crunchy peanut butter to use as filling? I feel that it would save me some time and effort.
Hi Matt, I haven’t tried it with the crunchy peanut butter as filling, but yes, I don’t see why you can’t. It will probably give you more texture (which I like too!). Let me know how they turn out if you end up making them 🙂
I love tang yuan, but mine is store bought! 🙁 Can I use sweet rice flour in replace of the glutinous rice flour? Is that the same thing?
PS. You’re my new favorite Chinese blog! I need to get in touch with my culture.
Yes, they are the same thing actually. Some call it sweet rice flour, some call it glutinous rice flour. It’s actually similar to the Japanese Mochiko flour that is used to make mochi too 🙂
Thank you for your kind words. I just visited your blog too and you have lovely blog yourself 🙂