Praline Peanut Tang Yuan | Glutinous Rice Ball | 焦糖榛子花生汤圆 | 新派融合口味

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often less expensive and nut-free.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Brown sugar offers a similar sweetness at a lower price.

roasted peanuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are a cost-effective alternative with a similar crunch.

coconut flakes

🥗Healthier: shredded unsweetened coconut

💰Cheaper: oats

Oats can provide a similar texture at a lower cost.

Roast the peanuts in a preheated oven at 170C for 8 minutes.

Peel the peanuts by rubbing them together.

Blend the peanuts until they reach a crunchy texture, adjusting the method as needed.

Divide the blended peanuts into portions of about 7g each and freeze for half an hour or until firm.

Mix glutinous rice flour with cold water until all the water is absorbed, adjusting the amount of water based on the desired dough consistency.

Knead the dough for 3 minutes until it is smooth and pliable, wearing gloves to prevent sticking.

Wrap the dough and let it rest for 30 minutes to allow the water to be fully absorbed.

Cut the rested dough into portions of about 14g each.

Demould a couple of peanut fillings and keep the rest in the freezer.

Seal the tangyuan tightly and dust the container with glutinous flour to prevent sticking.

Keep the tangyuan in the container to prevent them from drying out.

Once the water reaches a full boil, start adding the tangyuan.

Stir gently with the back of a ladle to ensure nothing is sticking to the bottom.

Turn down the heat to a low simmer once the water is boiling.

Cook for 2 minutes after the tangyuan floats to the surface.

Serve warm with the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens