We will be making sweet tangyuan filled with peanut, sesame and coconut in ginger syrup.
My mom and I both love these, and since they freeze well you can have them any time of the year.
BONUS: this dessert is gluten-free! The gluten in glutinous rice is different from wheat, so make this and impress your celiac friends!
Step 1: Ingredients
3 tbsp peanut butter (smooth or crunchy; I prefer crunchy)
3 tbsp sugar
1½ tbsp sesame seeds, toasted
1½ tbsp unsweetened shredded coconut, toasted
2 cups glutinous rice flour
1 tbsp oil
about 1 cup water
3 cups water
1 stick brown sugar (or ½ cup packed brown sugar)
sliced ginger to taste
star anise (optional)
Step 2: Filling
If I am making this, I usually toast a lot more of each and then have toasted sesame seeds and toasted coconut on hand. Toasted sesame is very good on ramen or any kind of noodle dish and stir fries. Toasted coconut is great on your oatmeal, cereal, yogurt, in cakes and cookies, and both go in granola.
Stir all the filling ingredients together and put it in the fridge until needed.
Step 3: Dough
Step 4: Syrup
Step 5: Dumplings!
Dust your hands with a little glutinous rice flour. Flatten one of the pieces of dough into an oval, and place a pea sized lump of filling onto it. Fold the dough in half and roll it between your hands to make a ball. Place the tangyuan onto a floured plate.
Repeat until you run out of dough. If you run out of filling, you can just make unfilled tangyuan.
At this point, the tangyuan can be easily frozen for later. Just put the plate in the freezer and transfer the tangyuan to a freezer bag once they are frozen.
Note: It is extremely tempting to put more and more filling into the dumplings as you make them! Try to resist this! You will end up with tangyuan that will leak all their delicious filling out into the broth when you cook them.
Step 6: Cooking
If you are cooking them from frozen, just drop the frozen tangyuan right into the boiling syrup, bring back to a boil, and cook as above.
Step 7: Enjoy!
Feel free to experiment with different fillings. Traditional fillings include red bean and black sesame paste, but maybe you could try making them with chocolate? Fruit? Poppy seeds? Custard?