Peanut Glutinous Rice Balls Plain Matcha Tang Yuan With Peanut Filling 双色抹茶花生汤圆 Recipes

HOMEMADE TANG YUAN (GLUTINOUS RICE DUMPLINGS) + SWEET GINGER SYRUP

Steps:

• To make the sweet peanut filling, combine the ground peanuts, sugar and butter together until an even paste forms. Create small ¾ inch balls. If the paste is too dry, add a little more butter to the mixture. Place the prepared balls in the fridge to chill while you prepare the dumpling dough.
• Combine the glutinous rice flour with just enough cold water until the dough comes together and has a firm yet malleable consistency (similar to play dough).
• Roll some dough into a ball about 1½ inches thick. Geasing your hands with some peanut oil helps prevent the dough from sticking to your palms. Flatten the ball into a large even circle, place a piece of the prepared peanut paste in the centre and wrap the dough around it. Make sure the dumplings are sealed well, then lightly roll into a ball shape. Repeat this process until all the dough is used up.
• Fill a pot with 3 to 4 cups of water and add the slices of ginger and rock sugar to taste. Place the pot over medium-high heat and bring to a boil. Once the pieces of rock sugar are fully dissolved, gently place the dumplings in the water. Boil the dumplings for about 5 minutes, or until they float to the surface.
• Immediately transfer the cooked dumplings into a bowl of cold water to stop them from overcooking (this helps them maintain their springy texture). When ready to eat, serve the dumplings in a bowl of the hot ginger soup.

TANGYUAN WITH PEANUT FILLING

Steps:

• Lightly toast the peanuts in a small saute pan over medium heat, tossing occasionally, until the peanuts are hot, about 3 minutes.
• Transfer the peanuts to a food processor, add the sugar and salt and process on high, stopping and scraping down the bowl if necessary, until a paste forms, about 3 minutes. Pulse in the butter until very smooth, about 30 seconds. Transfer to a small bowl and chill in the freezer until firm enough to handle, about 45 minutes.
• Mix the rice flour and boiling water in a medium bowl until the water has been absorbed and the dough is soft and not sticky.
• Meanwhile, bring a medium pot of water to a boil over medium-high heat.
• Remove a small piece of dough (about 1 teaspoon), roll it into a 1/2-inch ball, add it to the pot of water and boil until it floats, about 2 minutes. Drain the ball, then knead it back into the original dough until smooth. If the dough is still sticky, work in a tablespoon of rice flour.
• Remove three-quarters of the dough with gloved hands and knead with 5 drops of pink gel food color until the dough is evenly pink. Divide the pink dough into 20 pieces, roll into balls and cover with a damp towel. With clean hands, divide the remaining white dough into 4 pieces, roll into balls and cover with another damp towel. Set aside.
• Divide the chilled peanut filling into 24 portions onto a plate lined with plastic using a heaping 1/2-teaspoon measuring spoon. Freeze until firm, about 15 minutes. Roll each piece into a ball and freeze until firm, about 10 minutes.
• Flatten each piece of dough into a 2-inch disc and place a ball of peanut filling in the middle. Gently wrap the dough around the filling until completely sealed and roll into a smooth ball. If the peanut filling starts to get too soft, freeze for another 10 minutes. Once all the rice balls have been rolled, place under a damp towel to keep them moist and soft.
• Bring a large pot of water to a gentle simmer and cook the rice balls in batches, stirring occasionally to prevent sticking, until the balls start to float, 5 to 7 minutes. Serve 1 white ball surround by 5 pink balls in a small bowl with some cooking water to make a flower. Enjoy warm.

TANG YUAN RECIPE (PEANUT OR BLACK SESAME SEED FILLING)

Steps:

• Toast the seeds and nuts separately in a pan on the stove.
• Let them cool. Then add them separately to a blender along with the sugar and process until they form a paste.
• Remove the mixture to a bowl and add half the lard each to the peanut and the sesame seed paste. Mix until it forms a doughy consistency.
• Roll them into 10 portions each. Refrigerate the filling balls in the fridge until ready to use.
• For the dough, add boiling water into a heatproof bowl containing the glutinous rice flour. Stir continuously.
• Add room temperature water to the mixture little by a little while stirring slowly.
• Knead the dough until it becomes smooth and no longer sticky.
• Divide into 20 equal parts. Roll them into balls.
• Wrap the filling in the dough by flattening the dough balls into a circle, placing the ball of filling in the centre, and pushing up slowly until the wrapper completely covers the filling.
• Boil a large pot (around 1.5 litres) of water. Add the brown sugar and ginger. Once it boils, add the glutinous rice balls carefully. Move them with a spoon to prevent them from sticking.
• When the tang yuan float to the top, cook for a minute more and then dish out along with the syrup.
• Serve warm, or refrigerate and then serve cold. Keep the serving liquid warm so that the filling stays runny.

GLUTINOUS RICE BALLS (TANG YUAN) RECIPE BY TASTY

Steps:

• Make the fillings: Add the sesame seeds to a small nonstick pan. Cook over low heat, stirring often, until they start to smell nutty, 3-4 minutes.
• Transfer the sesame seeds to a small food processor with 2 tablespoons of sugar. Process until the seeds break down into a thick, cohesive paste. Add 1 tablespoon of butter and process until smooth. Transfer to an airtight container and refrigerate until hardened, at least 1 hour or up to 4 days.
• Clean the bowl of the food processor, then repeat the toasting and blending process with the peanuts, remaining 2 tablespoons of sugar, and remaining tablespoon of butter. Transfer to an airtight container and refrigerate until hardened, at least 1 hour or up to 4 days.
• Divide the sesame paste into 10 equal portions, about 1½ teaspoons each. Repeat with the peanut paste. Freeze until ready to use.
• Make the brown sugar ginger syrup: Add the water, brown sugar, and ginger to a small saucepan. Cook over medium-low heat, stirring occasionally, until the sugar is dissolved, 3-5 minutes. Remove the pan from the heat and let cool to room temperature, then refrigerate until ready to serve. (Alternatively, if you prefer to serve the tang yuan in hot syrup, cover to keep warm until ready to serve.)
• Make the dough: Add the glutinous rice flour to a large bowl. Slowly pour in the boiling water and whisk until combined. Slowly pour in the room temperature water and stir with a rubber spatula until the dough comes together. Turn the dough out onto a clean surface and knead with your hands until smooth and soft, 2-3 minutes.
• Divide the dough in 2 portions. Set one portion aside and cover with a damp paper towel, then return the other portion to the bowl used to make the dough. Add a couple of drops of pink food coloring and knead with your hands (wear latex gloves to avoid dyeing your hands pink) until the color is evenly distributed.
• Roll each color of dough into 10 equal balls, about 1 tablespoon each. Place on a tray and cover with a damp paper towel to keep from drying out as you roll.
• Working one at a time, flatten each dough ball into a 2-inch circle. Press your thumb into the center to make a divot, then add one of the chilled filling balls to the divot and pull the dough around to encase. Roll a few times to create a smooth, uniform round. Repeat with the remaining dough and fillings, covering the filled tang yuan with a damp paper towel as you finish.
• Bring a large pot of water to a boil. If serving cold, prepare an ice bath in a medium bowl and set nearby. Add about 6 tang yuan and immediately stir to prevent sticking. Cook until they start to float, about 3 minutes, then cook for 1 minute more. Use a slotted spoon to remove from the water and transfer to the ice bath, if applicable. Transfer to a serving bowl. Repeat with the remaining tang yuan.
• Pour the chilled brown sugar ginger syrup over the tang yuan and serve immediately.
• Enjoy!