Tang Yuan in Ginger Tea
Ingredients
- (for the dumpling skin) 2 cups glutinous rice flour
- (for the dumpling skin) 7 oz water
- (for the dumpling skin) 1/2 cup whole peanuts
- (for the peanut filling) 2 tablespoons white sugar
- (for the peanut filling) 3 tablespoons peanut butter
- (for the peanut filling) 1 tablespoon icing sugar
- (for the peanut filling) 1 tablespoon coconut oil
- (for the soup) 5 sticks SUPER Tea Infusions Ginger Tea
Preparation
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01
Toast peanuts over medium heat, for 3-5 minutes, until aromatic. Remove peanuts and let cool.
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02
Add peanuts to a food processor and blitz together with the sugar, until it becomes a coarse powder.
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03
Place in a small mixing bowl and mix with the peanut butter, icing sugar, and coconut oil until it forms a firm consistency
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04
Cover with plastic wrap and place into the fridge to stiffen.
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05
For the dumpling, mix glutinous flour with water and knead with hands to form a dough. The dough is done when it isn’t sticky anymore.
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06
Break off small pieces of dough, about the size of a ping pong ball. Use your thumb to make an indent.
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07
Place a small portion of the peanut filling in the center of the dough ball and pinch the dough closed. Roll to form a ball. Repeat with the remainder.
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08
Bring a large pot of water to a boil and gently slide in some Tang Yuan in. When all the balls start to float on the surface cook it for one minute longer.