Tong yuen in Cantonese and Tangyuan in Mandarin .
Basically made of glutinous rice and mixed with water to form a small balls , filled or unfilled - your choice , and boiled with ginger and rock sugar .
It's usually served during Spring Lantern Festival . I usually made these during cold winter days to warm my innards .
50 grams peanuts
25 grams sugar
10 grams butter
220 grams glutinous rice flour
180 ml water
rock sugar and water for cooking
* In a wok without any oil , stir fry peanuts until fragrant and skin a little bit burnt ; transfer to a plate , let cool and you can either use your fingers or palm to loosen the skin . Crush peanuts by using rolling pin or use a mini food processor which is easier, add sugar and butter , mix well ; refrigerate the mixture for an hour .
* In a large bowl , put in the flour and gradually add water ; knead to form a pliable dough that won't stick to your hands . Pinch a small amount of the dough , flatten it and put in some peanut filling and roll it into balls . Repeat until you used all the dough or the filling .
* Boil water and add sugar ; dump in the balls and when it floats , it's already cooked . Serve hot .
*** Note : I added 2 teaspoon of creamy peanut butter and use brown sugar . I used about 350 grams of glutinous rice flour and makes 60 small balls . I cooked 20 balls in 4 1/2 cups of water with 50 grams of sliced ginger and 100 grams of rock sugar .