Pumpkin Tang Yuan with Easy Peanut Filling Recipe
This Pumpkin Tang Yuan recipe features delicate glutinous rice balls infused with pumpkin puree and filled with a simple yet rich peanut filling made from almond butter and chopped nuts. These soft, chewy, and subtly sweet dumplings are perfect for a comforting dessert or festive treat, offering a delicious twist on traditional Tang Yuan with the natural sweetness of pumpkin and a nutty surprise inside.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 20 Tang Yuan (depending on size) 1x
- Category: Dessert
- Method: Boiling
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
Dough
- 2/3 cup pumpkin puree
- 3/4 cup tapioca starch (or potato starch, or arrowroot starch)
- 2 Tbsp granulated sugar (can substitute monk fruit sweetener)
Filling
- 1/2 cup chopped nuts (such as peanuts or almonds)
- 1/4 cup almond butter
Instructions
- Prep the Filling: In a small bowl, mix together the chopped nuts and almond butter until well combined. Set aside to allow the flavors to meld before using.
- Make the Dough: In a large bowl, combine the pumpkin puree, tapioca starch, and granulated sugar. Knead the mixture thoroughly until it forms a smooth, pliable dough that is no longer sticky. Adjust by adding more pumpkin puree if the dough is too dry, or more starch if it is too sticky, aiming for a soft dough that won’t crack when shaping.
- Assemble the Tang Yuan: Pinch off a small portion of dough and flatten it in your palm. Place about 1 teaspoon of the peanut filling in the center. Carefully fold the dough edges over the filling, pinching and rolling it gently to form a smooth ball. Repeat this process with the remaining dough and filling.
- Cook the Tang Yuan: Bring a large pot of water to a rolling boil. Have an ice bath ready for cooling the cooked dumplings. Carefully drop the Tang Yuan balls into the boiling water in batches if necessary. They will cook for about 5 minutes and are done when they float to the surface.
- Finish: Using a sieve or tea strainer, remove the cooked Tang Yuan from the water and immediately transfer them into the ice bath to stop the cooking process and keep them pleasantly chewy.
Notes
- You can substitute tapioca starch with potato starch or arrowroot starch depending on availability and preference.
- Additional pumpkin puree may be needed depending on the brand and moisture content to achieve the right dough texture.
- If the dough cracks when shaping, add a little more pumpkin puree; if too sticky, add more starch.
- Alternative fillings can include sweetened black sesame paste, red bean paste, or peanut butter without nuts for varied textures and flavors.
- Serve the Tang Yuan warm or chilled, optionally in a lightly sweetened ginger syrup or plain water.
Keywords: Pumpkin Tang Yuan, Chinese dessert, glutinous rice balls, peanut filling, pumpkin puree recipe, easy Tang Yuan, sweet dumplings
