Tang Yuan in Ginger Tea

Name: 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

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

01

Toast peanuts over medium heat, for 3-5 minutes, until aromatic. Remove peanuts and let cool.
02

Add peanuts to a food processor and blitz together with the sugar, until it becomes a coarse powder.
03

Place in a small mixing bowl and mix with the peanut butter, icing sugar, and coconut oil until it forms a firm consistency
04

Cover with plastic wrap and place into the fridge to stiffen.
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.
06

Break off small pieces of dough, about the size of a ping pong ball. Use your thumb to make an indent.
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.
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.