Tang Yuan in Ginger Tea


for the dumpling skin:

2 cups glutinous rice flour

7 oz water

for the peanut filling:

1/2 cup whole peanuts

2 tablespoons white sugar

3 tablespoons peanut butter

1 tablespoon icing sugar

1 tablespoon coconut oil

for the soup:

5 sticks SUPER Tea Infusions Ginger Tea


1. Toast peanuts over medium heat, for 3-5 minutes, until aromatic. Remove peanuts and let cool.

2. Add peanuts to a food processor and blitz together with the sugar, until it becomes a coarse powder.

3. Place in a small mixing bowl and mix with the peanut butter, icing sugar, and coconut oil until it forms a firm consistency

4. Cover with plastic wrap and place into the fridge to stiffen.

5. For the dumpling, mix glutinous flour with water and knead with hands to form a dough. The dough is done when it isn’t sticky anymore.

6. Break off small pieces of dough, about the size of a ping pong ball. Use your thumb to make an indent.

7. Place a small portion of the peanut filling in the center of the dough ball and pinch the dough closed. Roll to form a ball. Repeat with the remainder.

8. Bring a large pot of water to a boil and gently slide in some Tang Yuan in. When all the balls start to float on the surface cook it for one minute longer.


1. Prepare the soup base by mixing 200ml of hot water (80°C) for each stick of SUPER Tea Infusions Ginger Tea. You may add more sticks if you prefer to have more soup.

2. Add Tang Yuan balls to the Ginger Tea Soup base and serve warm.