How to Make Peanut Butter Tang Yuan using PB Fit Powder

How to Make Healthier Peanut Tang Yuan using PB FIt

How to Make Peanut Butter Tang Yuan using PB Fit Powder

All Purpose Veggies

4 from 1 vote

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Prep Time 20

Cook Time 5

Course Dessert, Snack

Cuisine Chinese

Servings glutinous rice balls

Calories 107 kcal

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!

Notes

**You can also use mung bean paste, black sesame paste, chopped peanuts and more! For more tang yuan filling ideas, check out my ULTIMATE LIST OF TANG YUAN FILLINGS post here.

Nutrition

Calories: 107kcalCarbohydrates: 11gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.002mgSodium: 42mgPotassium: 85mgFiber: 2gSugar: 1gVitamin A: 8IUCalcium: 24mgIron: 0.3mgZinc: 0.4mg***Net Carbs: 9g

Keyword dango, peanut butter, tang yuan

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