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



If you are making the dough with food coloring:

The filling:

The sweet ginger broth:

  • 4 cups of water
  • 2 oz of ginger peeled and cut into several large chunks
  • 2 screwpine leaves /pandan knotted
  • 1/4 cup sugar


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

  1. Mix the ground peanuts with honey can 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, 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:

  1. Scoop about 1 tbsp of the glutinous rice flour and mix with 1 Tbsp of hot boiling water and stir into a sticky paste

  2. Place the rest of the flour in a large mixing bowl. Add the sticky paste, agar agar powder and gradually add in water and mix 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

  3. 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 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:

  1. Bring 4 cups of water to a boil. Add in 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:

  1. 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:

  1. 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