- 8 oz. glutinous flour
- Skinless Dry Roasted Peanuts, chopped
- Peanut Butter
- 2-3 tablespoons Nutella Hazelnut Spread with Skim Milk & Cocoa
- small plastic container 75% full of water
- 2 drinking cups water
- 1-1 ½ brown candy pieces or brown sugar
1. Add Nutella in pre-filled water container and mix.
2. Pour glutinous flour into a pot. Using one of your hands, slowly add Nutella mixture. Meanwhile, stir the wet flour with a wooden spatula in your other hand. Knead it into a big piece of dough. It should not feel like slime or bread crumbs. If it feels too slimy, then pour additional flour into the pot. If it feels crumby, add water.
3. Take a small chunk of dough and roll it into a caterpillar. Repeat for the rest of the big dough.
4. Break each small chunk of dough into smaller pieces.
5. Roll each of these smaller pieces so that it forms a crater.
6. Using a spoon, add a tiny bit of peanut butter, peanuts, and sugar in the crater. The amount of peanut butter has to be greater than peanuts for that oozing filling effect.
7. Close the openings.
8. Roll them into balls until there are no creases or dents for presentation. If the filling oozes out, it means that you used too much filling; you can cover it up with an additional layer of wet flour and mold them away. Place them on a plate sprinkled with glutinous flour.
9. Add water and brown candy pieces to a separate pot.
10. Add prepared tang yuan. Continue boiling until the tang yuan do a dance on the broth’s surface.
11. Taste the broth. Add additional water and/or brown candy pieces to your liking.
12. Scoop the tang yuan and broth into a serving bowl; it can be served hot or cold.