Tang Yuan with Lava Peanut Filling

Tang Yuan with Lava Peanut Filling

Course: Dessert
Cuisine: Chinese
Prep Time: 50 minutes
Cook Time: 10 minutes
Chill the filling:: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 28 large tang yuan
Author: Marvellina
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.
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If you are making the dough with food coloring:

The filling:

  • 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