PEANUT COATED SESAME 'TANG YUAN'

According to the lunar calendar, today [15th day of the lunar 6th moon] is the middle of the year.  Some families like mine that follows many traditions will prepare Kuih Ee [glutinous rice balls in syrup] like during Winter Solstice.

My mum prepares Kuih Ee and I prepared these rice balls below.

Below is the description of these glutinous  rice balls from the recipe book which I find right to share here.

'a delight to behold and even more delightful when you put one in your mouth.  Bite and feel the fragrant liquid black sesame filling oozing out onto your tongue, hmmmm.....'  Isn't it a nice description of these lovely peanut balls.

I thought it was tedious to make but following the simple steps, I was proven wrong.  It isn't difficult at all.

From the original recipe, you should be able to get about 28-30 ping pong size tang yuan.  I made only 1/2 of it as below.

Recipe adapted from this month's selected cookbook for Cookbook Countdown Event#7- 'Home Cooking June 2002 Issue'.  

Ingredients

[makes 14 ping pong size tang yuan]

Wrapper

100 gm glutinous rice floor

80 ml water

25 gm castor sugar

Filling

100 gm ground black sesame paste

25 gm icing sugar

25 ml vegetable oil

Coating

100 gm ground toasted peanuts

1. Combine filling ingredients into a thick paste.  Refrigerate until it sets or harden enough to scoop.
2. Combine the wrapper ingredients and knead into a smooth and pliable dough.  Rest for 30 minutes and divide into 14 equal portions and flatten them.  Place about a teaspoon of filling in the centre of the wrapper and pinch to seal the edges well.  Repeat process with the remaining ingredients.
3. Meanwhile, bring a pot of water to boil before cooking 'tang yuan'.  Dish up and drain the tang yuan when it floats up to the surface.
4. Coat with ground peanuts before serving.
   
   
   
   

I'm sharing this post with Cookbook Countdown Event #7 hosted by Joyce of Kitchen Flavours and Emily's Cooking (Makan2) Foray