Peanut Tang Yuan, Kuih Ee

nyonya, recipe, easy, Chinese, Straits born

 

Hello there,

I this week is really busy with a lot of events to attend prior to Christmas. I am sure most of us are busy with the festivities around the corner.

 

As promised, I am trying a new filling for Kuih Ee or Tang Yuan. I tried the peanut filling last year and it was not that perfect although I just tried it. I think I used peanut butter. So this time round, I intend to do a proper recipe. I tried several times to get the filling right. I think I nailed it this time.

To be fair, I am mindful that we are all busy people and I need to get this out before the weekend is over so that you can add the ingredients to your shopping list.

Here is the super easy recipe for Peanut Tang Yuan. I am using the original recipe for the dough.

 

 

Quick Info

Makes:  18 pieces
Difficulty: easy
Cost: £
Time: 10 mins to prepare, take some time to roll
10 minutes to cook

Ingredients:

 Dough:

150g     Glutinous Rice Flour
150g     Water

Peanut filling:

80g   Peanuts – dry roasted

A pinch of salt

10-20g Icing sugar

1-2 tspn Honey

Syrup:

200g        Granulated sugar
500ml     Water
1                Pandan Leaf – torn length-wise, and knotted

4cm        Fresh ginger root – remove skin and sliced thinly

 

Method:

Prepare the dough:

  1. Mix the rice flour with about 150 ml of water to get a smooth, pliable dough.
  2. Divide into 18 portions, and roll each portion into a ball.
  3. Cover with a damp cloth and set aside

Prepare the filling:

  1. Put the peanuts and salt into a blender or chopper and blend/chop untill it is a bit sticky. Once it starts to form clumps, remove to a bowl.
  2. Mix with 10g of the icing sugar and mix it well with a fork. If it is too dry, add in some honey ( 1/2 to 1 teaspoon at a time) and mix thoroughly. if you have the peanut too wet/ oily, add some more of the icing sugar. you should get a consistency whereby you can roll the peanut paste into a ball without sticking to you palm or fingers too much.
  3. Divide into 18 portions, and roll each portion into a ball.

Putting it together:

  1. Take one portion of the dough and flatten it a bit with your  palm.
  2. Add a portion of the filling and wrap the dough around it making sure that it is completely sealed
  3. Roll it into a ball and set aside.
  4. Repeat until you finish all the balls.

Prepare the syrup:

  1. Put the sugar, water, ginger and pandan leaf in a pot. Bring to a boil and simmer for 5 to 10 minutes, Remove the pandan leaf.
  2. Set aside.

To cook the balls:

  1. Bring a pot of water to the boil. Tip in the balls and let it boil. Once the balls float up, it is cooked and remove it with a strainer and add to the syrup.
  2. Repeat the process for the rest of the balls.
  3. Dish out and serve.

 

Winter slostice, Chinese New year

Peanut Tang Yuan garnished with rose petals

 

Here is the close up of the peanut filling.

Here is the close-up of the peanut filling.

 

For more information of the basic kuih ee or tang yuan, click here.

I hope you enjoy making and eating the tang yuan. Next Lunar Year is the year of the Rooster!!

I hope you like my post. Please feel free to share by linking this post to your share.

Till the next post, enjoy your cooking and baking!!

Tags: , , , , , , , , , ,

Leave a Reply

A Place where I share my love of cooking

%d bloggers like this: