Tang Yuan with Lava Peanut Filling

Tang Yuan with Lava Peanut Filling

Course: Dessert
Cuisine: Chinese
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 4 -6 servings as dessert
Author: Marvellina
Soft and chewy sticky rice balls are filled with creamy and melty sweetened peanut filling. In original and matcha flavor. Gluten-free and Vegan friendly
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If you are making the dough with food coloring:

  • 200 gr glutinous rice flour
  • 100 ml boiling water
  • Start with 80 ml water (not hot) you may need more or not
  • 5 gr agar agar powder choose vegan version if you are a vegan
  • 1 tsp matcha powder optional

The filling:

  • 1/4 cup creamy peanut butter you may have left over
  • 1/4 cup coconut oil or butter softened (but not melting)
  • 1/4 cup honey
  • 2 Tbsp mixture of white and black sesame seeds optional

The sweet ginger broth:

  • 4 cups water
  • 20 gr fresh ginger
  • 3 screwpine leaves /pandan knotted
  • 50 gr coconut sugar or use brown sugar
  • 150 gr sugar


Making the filling (can be prepared several days before):

  • Mix the ground peanuts with honey and coconut oil. It will be sticky but that helps the fillings to stay together when you wrap. Cover and chill in the fridge for 1 hour. On the day you are going to make the tang yuan, get them out from the fridge to let it soften a bit and roll them into individual small balls, about 30 balls. Cover and put them in the freezer this time and let chill for at least 15 minutes

Making the dough:

  • Place agar agar in a bowl (if using) Add 100 ml of boiling water. Stir and the agar agar will thicken. Add 2 Tbsp glutinous rice flour and continue to stir into paste
  • Add this paste to the glutinous rice flour. Gradually add in water (not hot) a bit by a bit and knead with your hands until the dough comes together 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
  • Work with one dough at a time while keeping the rest covered, knead the dough again and then separate into two equal portion. Add matcha powder to one of the portion and knead in the powder to get green color. Pinch off some equal size of smaller dough and place them on a plate. Repeat with the white dough. 
  • Once you have those, take one dough and flatten with your thumbs and shape it into a bowl-like, take the peanut ball and place in the middle of the dough. Gather all the side of the dough and shape into balls and roll them in between your palms to make it round. Place them on a clean kitchen towel and cover with another damp kitchen towel. I found that it helps while working on the rest, I kept 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

Making 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

Cooking 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

Serving the glutinous rice balls:

  • Portion out the cooked balls into serving bowl and ladle the sweet soup over it and serve


Adding agar agar powder makes the texture of the tang yuan more springy and the dough is less likely to tear when you have to put filling in it