Looking for a delightful and nutty treat? Try making Peanut Butter Tang Yuan 汤圆 (also known as Dango in Japan) using PB Fit! With just a few simple ingredients like mochiko flour, powdered peanut butter, and monk fruit sweetener, you can create these deliciously chewy rice balls that are the perfect dessert for any season. The PB Fit adds a rich peanut butter flavor without the extra calories, making it a healthier choice. For an extra touch of indulgence, feel free to fill the tang yuan with chocolate chips.
Here's why I love this recipe
- no-bake, and so easy to prepare
- only 5 ingredients
- vegan and gluten-free
- high-fiber, so it keeps you fuller longer
Ingredients Used to Make Peanut Butter Tang Yuan
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local Asian grocery store (or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour - this goes by many names. You'll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Sugar of Choice – I used raw cane sugar in this recipe, but sugar free substitutes such as monk fruit sweetener are perfectly acceptable substitutes.
- Peanut Butter Powder - PB powder is made by removing most of the oil from roasted peanuts and grinding them into a fine powder, resulting in a low-fat, high-protein alternative to traditional peanut butter. You can use brands like PB Fit, or PB2. I used a Sugar Free PB FIt powder for this recipe
Filling Ingredients
- Chocolate Chips - you can use any chocolate chips (or chopped chocolate) in this recipe. I like this lower sugar, stevia-sweetened brand. If you want, you can also use unsweetened chocolate.
Step by Step Guide
How to Make Peanut Butter Tang Yuan
STEP 1
In a large bowl, mix the dry ingredients together: mochiko flour, powdered peanut butter (PB Fit or PB2), sugar
STEP 2
Add the water and knead all the dough ingredients together in order until smooth and pliable, and no longer sticky.
STEP 3
TIP: more water (1-2 Tbsp) may need to be added depending on the brand of glutinous rice flour you use. The goal is to get a soft and pliable dough that is easy to work with and doesn't crack when shaping. On the other hand, if the dough is too sticky, you can always add more glutinous rice flour to adjust the consistency.
STEP 4
Take a small portion of the dough and flatten it in the palm of your hand. Place about 7 chocolate chips in the center of the dough and gently fold the edges of the dough over the filling, rolling it into a smooth ball.
STEP 5
Repeat with the remaining dough and filling.
STEP 6
Boil a quart or two of water in a large pot. Also, get a ice bath ready (such as a bowl of ice water)
Carefully drop the prepared balls into the boiling water. If using a smaller pot, work in batches. Once the glutinous rice balls are done cooking they'll float towards the top (takes about 5 minutes). Once done, use a sieve or tea strainer to pull them out of the water, and emerge in ice water until fully cooled.
STEP 7
Serve as is, or in a milk of choice. I served mine in a lightly sweetened soy milk. Enjoy!
Peanut Butter Tang Yuan Filling Variations
There are many creative filling variations you can explore for tang yuan. Here are some ideas to try
- Chopped Nuts: This filling combines the crunchiness of chopped peanuts with the smoothness of nut butter for a delightful texture and nutty flavor. To make the filling, simply chop peanuts into small pieces and mix them with your favorite nut butter, such as peanut or almond butter. The combination of the two creates a rich and satisfying filling that adds a delightful nuttiness to the tang yuan.
- Black Sesame Paste: The classic and most common filling, black sesame paste provides a rich and nutty flavor while also being nutritious! Here's an easy black sesame filling recipe that I use.
FAQ: Do You Need to Serve the Peanut Butter Tang Yuan in a Broth?
Traditionally, tang yuan is served in a broth, but nope, the broth is completely optional. Tang yuan can also be enjoyed as is drizzled in peanut sauce and topped with chopped peanuts, like below
How to Store Peanut Butter Tang Yuan / Glutinous Rice Balls
- Unfortunately, tang yuan have the best texture and flavor when freshly made. But if you have leftovers or want to store them long term, here's what you cand do: arrange the fully cooled tang yuan on a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe container or Ziploc bag. When you're ready to eat them, boil them in water or steam them to reheat before serving.
Final Tips
- Proper dough consistency - More water may need to be added depending on the brand of glutinous rice flour you use. The goal is to get a soft and pliable dough that is easy to work with and doesn't crack when shaping. On the other hand, if the dough is too sticky, you can always add more glutinous rice flour to adjust the consistency.
- Preventing dough from drying out - While working with the dough, cover the tang yuan dough with a damp cloth or plastic wrap to prevent it from drying out. This will make it easier to shape the tang yuan and keep the dough moist.
- Filling - Be mindful of the amount of filling you put in each tang yuan. Use about 1 teaspoon of filling to avoid overfilling, which could lead to difficulties sealing the dough or the filling leaking out during cooking.
How to Make Peanut Butter Tang Yuan using PB Fit Powder
Ingredients
Tang Yuan Dough
- 100 g mochiko flour, sweet rice or glutinous rice flour , about ⅔ cup
- 24 g powdered peanut butter , such as PB Fit or PB2. About ¼ cup
- 12 g sugar of choice , 1 Tbsp. Can also use monk fruit sweetener
- 120 g warm water , ½ cup
Filling Ingredients
- ⅓ cup chocolate chips of choice , I used stevia sweetened
Instructions
Make the Dough
- In a large bowl, mix the dry ingredients together: mochiko flour, powdered peanut butter (PB Fit or PB2), sugar
- Add the water and knead all the dough ingredients together in order until smooth and pliable, and no longer sticky. TIP: 1-2 Tbsp more water may need to be added depending on the brand of glutinous rice flour you use. The goal is to get a soft and pliable dough that is easy to work with and doesn't crack when shaping. On the other hand, if the dough is too sticky, you can always add more glutinous rice flour to adjust the consistency.
Assemble
- Take a small portion of the dough and flatten it in the palm of your hand.
- Spoon 1 tsp of the chocolate chips in the center of the dough and gently fold the edges of the dough over the filling, rolling it into a smooth ball.
- Repeat with the remaining dough and filling.
Cook the Glutinous Rice Balls
- Boil a quart or two of water in a large pot. Also, get a ice bath ready (such as a bowl of ice water)
- Carefully drop the prepared balls into the boiling water. If using a smaller pot, work in batches.
- Once the glutinous rice balls are done cooking they'll float towards the top (takes about 5 minutes). Once done, use a sieve or tea strainer to pull them out of the water
- Let the glutinous rice balls cool fully in the ice water.
- Remove from the ice water and transfer to a sweet broth of choice. I served mine in a lightly sweetened soy milk.
- Enjoy!
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