Treat yourself to this chewy and flavourful dessert. These colourful dumplings are filled with a crushed peanut butter paste. Once you’ve made these, they’ll be your go-to Chinese dumpling dessert.
Chinese New Year celebrations traditionally last 15 days. On the last day, known as the Lantern Festival, it’s common to serve up this delicious Tang Yuan dessert!
The Ultimate Filling
To make the Tang Yuan filling, you can either use black sesame seeds or peanuts. Whatever ingredient you decide to use, you must always toast them! Toasting peanuts is simple, you just lightly fry them in a dry pan for several minutes, always stirring, and remove when slightly golden. For black sesame seeds, it’s a bit trickier. I’d recommend toasting them on a medium heat for about 5 minutes. Make sure you stir them frequently to avoid burning.Â
Although a black sesame seed filling results in a gorgeous dark middle, I chose to create a buttery peanut paste instead. For the filling, you will need:
- 1 tablespoon peanuts
- 1 tablespoon peanut butter
- ½ tablespoon sugar
- 2 teaspoon butter
- 2 teaspoon oil
Once you’ve mixed all the ingredients together, form them into little balls (about 1 inch in diameter). Then place them in the fridge for 30 minutes to firm up, making them easier to handle.Â
Colourful Tang Yuan Dumpling Wrappers
This is a very simple dough to make, with only 2 ingredients: glutinous rice flour and hot water. However, it can become quite brittle, so be delicate when forming the dough.Â
Tang Yuan can be served in multiple colours. So, for this recipe, I decided to dye half of my dough pink. It’s an extra step but totally worth it!
How To Serve Tang Yuan
In order to keep the Tang Yuan warm and to avoid them sticking together, you can serve up the Tang Yuan with some warm water. However, I chose to soup up the water by dissolving some sugar into it. This adds an extra sweetness that goes terrifically with the rice balls!
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