Pandan & Peanut Tang Yuan (Glutinous Rice Balls) in Ginger Soup

It’s the 7th day of the Chinese New Year which is known as 人日 and also the day where it’s everyone’s birthday. So Happy Birthday to All ! Most people will probably do a typical thing, that’s to gather around for another round of festive “Lou Hei” but for me, I find comfort in a warm and harmonious bowl of these homemade tang yuan in a soothing sweet ginger soup.

So my mum ask me how I manage to get the peanut fillings in without breaking the skin of the glutinous rice balls. And guess what’s my answer. Well I told her if you can’t get the fillings in, then you can always get the fillings out ! Another way of enjoying these mochi-alike tang yuan is to coat them in a mixture of crushed peanuts and fine sugar which is equally enjoyable !

Used pure pandan juice for these homely tang yuan without any artificial colorings and made them in mini sizes so that it’s easier to finish up and the warm ginger soup which was made from scratch as well taste really comforting too, especially when it’s pretty chilly these couple of days due to the constant rain !

Pandan & Peanut Tang Yuan (Glutinous Rice Balls) in Ginger Soup

Recipe by Eat What TonightCourse: DessertCuisine: ChineseDifficulty: Easy
Servings

3

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • For the Pandan Juice :
  • 8 pandan leaves

  • 150ml water

  • For the Tang Yuan (make 15 small pcs) :
  • 70g glutinous rice flour

  • 70g pandan juice

  • 7g crushed peanuts

  • 7g palm sugar

  • For the Ginger Soup :
  • 200ml water

  • 6-7 thick slices ginger

  • 15g palm sugar

  • 35g rock sugar

  • 1 tbsp pandan juice

  • For Coating – to mix together (optional) :
  • 25g crush peanuts

  • 25g fine sugar


Directions

  • Blend the pandan leaves with water and extract the pandan juice.
  • Mix glutinous rice flour with the pandan juice to form a non-sticky dough. Adjust accordingly with more flour or pandan juice till the dough is no longer sticky. Throw the dough into the mixing bowl a few times to increase its elasticity. Divide the dough into 9g piece each.
  • Combine the crush peanuts and palm sugar together. (If the palm sugar is in a block size, use knife to scrape them into flakes to use)
  • Coat the hands with some flour and flatten each piece of dough. Wrap in 1/4 tsp of the peanuts and palm sugar filling. Seal the edges and roll them into rounds. Continue till all are done.
  • Prepare the ginger soup by boiling water with ginger slices. Once the water boils, add in sugars and pandan juice. Cook till the sugar has melted before adding the glutinous rice balls.
  • Once the glutinous rice balls float to the surface of the soup, they are cooked. Serve hot immediately to enjoy !

Notes

  • Alternate way to enjoy the glutinous rice balls : Mix equal amount of crushed peanuts with fine sugar and coat glutinous rice balls all over to enjoy.

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