- Tried & Tasted -

Thursday, 16 June 2016

Peanut Tang Yuan (花生汤圆) with Ground Peanut Coating [Special Birthday Post]

Today is a very special day of someone dear to me. No, it is not my husband or my girls (though they are precious to me). She is my one and only SISTER, whom I have spent my lifetime, so far, with. Although much of the years after we got married were spent in a long distance relationship, different country, different time zone, but I think God have it all planned out for us. This long distance relationship did not make us drift apart rather it brought us closer, all thanks to hand phone apps. We share (both in words and pictures) about what makes us happy, sad, mad, our bakes, our struggles, our kids, basically our lives. 

I am always amazed with her kindness and thoughtfulness to people around her, especially to her cousins, nieces and nephews. She is patient to lend a listening ear to anyone who needs someone to talk to. She is also very creative, as seen in her bakes and the pictures she have taken. She also has green fingers, at least greener than mine.  

CHEERFUL, CARING and FUN are words that my girls use to describe her. These are God given traits to you, my sis. Treasure them and thrive.

On this extra special day, I wish God’s continual blessings to be upon you and your family and for you to stay happy and healthy.

Unable to be near enough to bake or make you something for this special day, I am sharing this (tang yuan) recipe via technology with you. Hope that our family can get to meet up and do a 团圆 (get together) soon.

Happy birthday Sis!

This 汤圆 is naturally colored pink with beetroot powder and have the texture of Japanese mochi but stuffed with crunchy peanut butter.

Tang Yuan (汤圆) with Ground Peanuts

(makes 12 dumplings)


150g glutinous rice flour

120ml warm water

1/8 tsp beetroot powder
80g crunchy peanut butter (optional)
100g coarsely ground roasted peanuts + 1 Tbsp of granulated sugar, to coat the outside of the dumpling

Steps to dumpling:

  • Scoop 12 dollops of ½ teaspoon of crunchy peanut butter onto a baking tray lined with baking paper and place the tray into the freezer to freeze the peanut butter. You can omit the filling and make balls without filling but coated outside with ground peanuts.
  • Place glutinous rice flour and beetroot powder in a mixing bowl. Slowly add in the warm water to form a dough. The dough should not be too wet else it will not hold its shape. 
  • Boil some water in a small pot and take a ball of dough about 2cm in diameter and place into the pot to cook till the dough floats to the surface of the water. Take the cooked dough out and knead it into the uncooked dough until a soft, smooth and uniform dough is formed. 
  • Divide the dough into 12 equal portions. Flatten each portion of the dough into a circle about 4cm diameter and add the frozen peanut filling into the center of the dough. Close the dough over the filling and roll the ball around in your hand until it is smooth and round. Repeat until all the dough is used up. Cover the rolled up dough with a damp towel. Skip this step if you are making dough without peanut filling. Just roll the dough into rounds and proceed with the next step.
  • Place the grounded peanuts + sugar into a big bowl. Bring a pot of boil water to a boil. Drop the glutinous  balls gently into the boiling water and gently stir to prevent them from sticking to the bottom of the pot. Be gentle as you do not want to pierce the surface of the ball as this will cause the peanut filling to leak out. The balls will float to the surface of the water when they are cooked
  • Scoop them up gently and drained a little before placing them into the bowl containing the ground peanut + sugar. Coat the surface of the ball evenly and serve immediately.
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