Soft and chewy sticky rice balls are filled with creamy molten lava sweetened 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 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.
HOW TO PREPARE LAVA PEANUT BUTTER 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 WRAP TANG YUAN WITH FILLING
1. Take one dough and flatten with your palm and then stretch it out into about 4-5 inches round circle. Don’t stretch it out too thin or the filling might leak out when you boil them. Take one of the peanut ball and place it in the middle of the dough.
2. Gather the side of the dough and enclose it really good and make sure there’s no gap
3. Roll them in between your palms to make it round.
HOW TO MAKE SURE THE FILLING DOESN’T LEAK OUT
1. STRETCHY PLIABLE DOUGH
Which 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
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 LAVA 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!
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
If you are making the dough with food coloring:
- 100 gr creamy/chunky peanut butter or almond butter - make sure to stir the peanut/almond butter if using natural type
- 45 gr softened butter or coconut oil (solid)
- 70 gr sugar
- 2 Tbsp mixture of white and black sesame seeds - optional
The sweet ginger broth:
- 4 cups water
- 100 gr sugar
- 20 gr fresh ginger
- 3 screwpine leaves /pandan - knotted
Prepare the filling (can be prepared several days before):
- Mix the peanut butter with sugar and butter/coconut oil. Cover and chill in the fridge for 30minutes. 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 this time and let them chill while you are preparing the dough
Prepare the dough:
- Place the flour, icing sugar, and matcha powder in a large mixing bowl. Stir to mix. Start with 120 ml of hot boiling water (make sure it's really 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
- Divide the dough into 4 portions. Work with 1 dough at a time. Divide the dough into 7 smaller doughs. Take one dough and flatten with your palm and then stretch it out into about 4-5 inches round circle. Take one of the peanut ball 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. Cover with plastic wrap and continue with the rest
- 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
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
Cook the glutinous rice balls:
- Bring large pot of water to a boil. When they are rolling boil, add in the glutinous balls and let them cook until they float to the top. Use slotted spoon to remove them and submerge them in cold water
- Portion out the cooked balls into serving bowl and ladle the sweet soup over it and serve