How to Make Chinese Peanut Glutinous Rice Ball (Tang Yuan) | MyKitchen101en
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- Опубликовано: 27 июл 2024
- Learn how to make Peanut Glutinous Rice Ball (Tang Yuan). This traditional dessert is usually prepared during Winter Solstice Festival (Chinese: 冬至, Dong zhi) or wedding day.
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Ingredients for peanut filling:
100g skinless raw peanut
30g sugar
1½ Tbsp. oil
Pinch of salt
Ingredients for sweet ginger soup:
1L water
25g old ginger (smashed of sliced)
20g dark brown sugar
80g sugar
2 pcs Pandan leaves (Pandanus amaryllifolius)
Ingredients for glutinous rice ball:
100g glutinous rice flour (80g + 20g)
60ml water + 2-3 tsps water 
Хобби
Love this! I grew up eating so many of these things and love learning how to make them!
I made this yesterday and it turned out great! I prefer this thin-skinned version where you can almost see through to the peanut filling after they're cooked. I only veered from your recipe by adding more oil to the peanuts to make them more clumpy. Thank you for sharing your recipe with us.
I remember my grandmother (by marriage) making these for a while ago and I loved them. Now I know how to make them myself, or at least attempt to, when she isn't here.
Aww🤧thats sad😭
I have my own way on making this dish.. it was the recipes known by my own great grandfather (as my mother said)
1. Peanuts 500gr more or less
We can use either skinless or even with the skin peanuts.. it doesn't really has to use oven.. you can fry it without oil until the peanuts well cooked, blend it until the peanuts produce its own oil.. (dont use another oil) after that, add the sugar (In Indonesia we use Gula Jawa, or Gula Bali it taste quite similar with brown sugar) my moms use to add a pinch of salt.. but I don't prefer adding a salt.. then we can form it into a ball
2. Soup
I use Ginger.. approx 0.5kg make sure it has the strong taste.. burn it first on the fire from stove, wash and peeled than crush it.. Pandan leaves (approx 5, wash and tied), and lemongrass (approx 5, wash and crushed) let it boil and give the taste.. it should taste warm and gingery.
As for the sugar, I will add the sugar separately.. so my family will add the sugar as they prefer.
3. Glutinous rice (approx 1kg) or more
Just add water.. (cold will do better) no need boil few of the dough or do it gradually.. Most of the time I will just pour everything into 1 whole dough.. make sure there is not to much water or even too dry..
Get a pinch of the dough, put the peanuts that we already rolled, and then boil it until well cooked.. enjoy it with the ginger soup
Hope you enjoy
Ps: my mom tell me to use roasted sesame and put it together with the nuts.. but I have never tried yet.. I guess it will work good also
This is a chinese recepe right?
how do you avoid these balls to crack?
陳马修 measurements for what? It’s not really big cracks, but there are some sort of juice/syrup coming out from the dough
陳马修 we didn’t use much water. A little only.. but it still leaks out after 2-3 hrs after making it into balls
陳马修 hi yes i do. Here’s my question :)
为何汤圆里面的糖浆流出来
Thank you for the recipe, i just made it, and so delicious..!!!🤩🤩
Thanks for sharing ! .... I make my first Rice ball for chinese New year with my daughter ans it was really delicious !... only 80 g sugar , 5 g organic ginger and it was enough for us. We can smell ginger in thé sirop and we love it ! ....
That looks so good!
We have that here in philippines ,and it tastes so good ,It's one of my favorite foodzzz,And if you haven't tried it yet, you are not living your best life right now.. in Philippines it's called massey, and is pronounced Mas-i.
that is beautiful.. it feels like watching someone drawing. thanks for the recipe! Will try it
Mmmmm........ wow, thanks for showing us. 😚😚
I just tried this for the first time today and it was delicious!
thanks. I crave this for supper sometime
Info yg sangat bermanfaat...bagi para ibu2 dapur thank u❤️❤️❤️
Thank you so much
Just made them using walnuts and sesame oil for the filing. Yum yumzzz thanks 😁😁
Thanks for the recipe.i will try the partial dough.Looks nice n smooth dough.❤
My favourite ❤️
Saya sudah mencoba resep ini dan berhasil,,rencana untuk wedang ronde (minuman khas solo),,,sukses selalu
I'm eating these right now
Recipe at: mykitchen101en.com/traditional-peanut-glutinous-rice-ball-chinese-%E6%B1%A4%E5%9C%86-tang-yuan-with-sweet-ginger-soup/
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Yummy
Mirip wedang ronde
Tq for the recipe.
Welcome 😊
We call it wedang ronde in bahasa
Hard boiled huh?
What is the point of cooking the 15g dough then combining it back later?
The glutinous rice balls will be more chewy, the dough won't dry fast, easier to handle.
正😊
Love it 😍👍 Can this rice balls keep in freezer? For how long? Thank you for this recipe, I'm from Indonesia 😀
1-2 weeks should be fine. If you freeze it for too long, it will start to crack.
@@MyKitchen101en awwww...thank youuuu 😍😍😍
@@MyKitchen101en how to avoid cracking of the peanut ball?
@@marcella5134 Eat it within 1-2 weeks lol. How long do you intend to keep it? 😅
Freeze them after making, 3-4 weeks.
How much is the oil in grams o mililiter
كتابة المقادير بالعربي اذا امكن
I love Taiwan
How much raw peanuts did you baked as shown in this video?
100 g. Details and recipe at: mykitchen101en.com/traditional-peanut-glutinous-rice-ball-chinese-%E6%B1%A4%E5%9C%86-tang-yuan-with-sweet-ginger-soup/
Hai...can I know where to buy the skinless raw peanut...tq
I bought from bakery supplies shop, some grocery shops have too.
Wedang ronde
My mom is out so I thought to make something..what other fillings can you use?
red bean paste. You can get the canned one from Asian grocers. The other common filling is black sesame.
H Lee thank you so much!^^
Can i use (over the counter) peanut butter instead?
The taste will be different with peanut butter I think.
how do you avoid peanut balls from cracking?
Follow the recipe step 7, you need partial cook dough so that it is able to retain moisture better.
Read and follow the recipe as it is at mykitchen101en.com/traditional-peanut-glutinous-rice-ball-chinese-%e6%b1%a4%e5%9c%86-tang-yuan-with-sweet-ginger-soup/
my mum used peanut butter for the filling 😉
How much can this recipe serve?
It yields about 17 balls. Details and recipe at: mykitchen101en.com/traditional-peanut-glutinous-rice-ball-chinese-%e6%b1%a4%e5%9c%86-tang-yuan-with-sweet-ginger-soup/
Is it possible to use roasted almond for the peanut???
You may try.
Hi dear, If I made a huge amount of rice ball I can’t keep them all ... How do I keep them ?
Put in container and freeze, finish in 1 week.
Che troi nuoc phai o ban
Is it possible to make a batch of the balls and freeze them, then boil them when you want to eat them?
Yes, freeze for 1 week should be fine, it will crack if frozen for too long.
@@MyKitchen101en If we want to keep the balls into frozen, when the step we must stop to keep it? After make the balls or after boil the balls?
Hi, I put it inside the freezer and it cracked. Can it still be cooked?
Yes, slightly crack will be fine.
Can I prepare the balls in the evening and cook them the next afternoon?
I will always freeze them for storage, just boil it straight from freezer to serve.
@@MyKitchen101en I was about to ask too but then saw her/his comment
How many peanut balls can this recipe make?
16-17pcs. Details and recipe at: mykitchen101en.com/traditional-peanut-glutinous-rice-ball-chinese-%e6%b1%a4%e5%9c%86-tang-yuan-with-sweet-ginger-soup/
Why combine the raw and cooked dough? 2:04
It make the texture of the glutinous rice ball chewier and the dough is easier to handle.
What is the purpose of cooking a portion of the flour??
For more chewy texture and the dough won't dry easily.
What the back ground music name please tell ☺😊😌
Heavenly.
@@MyKitchen101en Thank you 😇
Hi, are these served hot or cold?
I usually serve it at room temperature so that the rice ball is chewy. Cook the syrup first and allow it to cool to room temperature. If serve cold the rice ball will harden, if the syrup is hot, the rice ball will be soft.
Thank you!
What's the piano music?
"Heavenly", RUclips Audio Library.
For the ginger is i think is not strong enough
You may add more if you prefer.
W
WEDANG RONDE
µ'
i just made this using a different recipe and they are the ugliest tang yuan ever made AHAHAHAHA