With just four ingredients, glutinous rice ball with crushed peanut or Tang Bu Shuai is a quick and easy alternative to the classic Chinese dessert tangyuan. This recipe simplifies the process, making it accessible and perfect for a speedy yet delightful treat.
What is Tang Bu Shuai
The name Tang Bu Shuai literally translates to “sugar that won’t fall off” or “sugar that sticks.” I don’t know how it gets its name, but it reflects the dessert’s characteristic stickiness and the way the syrup clings to the glutinous rice balls. This name captures the essence of the dish—sweet and sticky, with a syrup that adheres to the rice balls, making them irresistibly delightful. For its English name, I think “Glutinous Rice Balls with Crushed Peanuts” would be suitable.
Tang Bu Shuai is a beloved specialty from Dongguan, Guangdong, renowned for its role in local food culture. This sweet treat is known for its soft, sticky, and chewy texture, embodying a distinct regional flavor. It’s celebrated as one of Cantonese iconic snacks.
Tang Bu Shuai shares a similar preparation method with tangyuan (sticky rice balls), but it’s much easier since it doesn’t contain any fillings and the dough doesn’t require as much precision.
The process involves shaping glutinous rice flour into small balls, boiling them, and then coating them in a sweet syrup. A sprinkle of crushed peanuts on top adds a delightful crunch. The result is a deliciously sticky and chewy dessert often associated with romantic traditions.
A Historical Treat with a Sweet Tradition
Historically, when a matchmaker brought a prospective groom to meet the bride’s family, offering Tang Bu Shuai was a traditional way to signify approval of the match. This practice indicated that the marriage proposal was successful.
Light brown sugar slabs
In this recipe, I use light brown sugar slabs along with brown sugar (optional), which adds color to the syrup. If you can’t find light brown sugar slabs, you can simply use brown sugar instead. I often use brown sugar in making Chinese pastries, such as brown sugar mantou and brown sugar fa gao.
Ingredients:
For the Rice Balls:
- 200 g glutinous rice flour
- 200 milliliters water
For the Syrup:
- 1 piece light brown sugar slabs (about 100 grams)
- 350 milliliters water
- 2 tablespoons brown sugar (optional, for color)
For the Topping:
- 100 g peanuts
Instructions:
Prepare the Peanuts:
- In a dry pan over the lowest heat, roast the peanuts, stirring constantly with a spatula, until the skins come off easily and the peanuts release a strong aroma.
- Put the peanuts in a bag and crush them with a rolling pin. You can also use a grinder or blender, but be careful not to crush them too finely, as a coarser texture is better for the final result. Set aside.
Make the Rice Balls:
- In a large bowl, combine 200 grams of glutinous rice flour with 200 milliliters of water.
- Use chopsticks to stir the dough until it becomes crumbly and then knead until smooth.
- Divide the dough into small pieces, about 10 grams each, and roll them into mini balls.
Cook the Rice Balls:
- Boil water in a pot.
- Add the rice balls to the boiling water. Use a spatula to gently stir to prevent sticking.
- Cook until all the balls float to the surface. Remove them and place them in a bowl of water to keep them chewy and prevent sticking.
Prepare the Syrup:
- In a pot, dissolve a piece of light brown sugar in 350 milliliters of water over medium heat.
- If a darker color is desired, add two tablespoons of brown sugar once the light brown sugar has dissolved.
Combine:
- Add the cooked rice balls to the syrup.
- Simmer on medium heat, stirring occasionally, until the syrup thickens.
Serve:
- Pour the syrup with rice balls into serving bowls.
- Sprinkle with the crushed peanuts on top.
Glutinous Rice Balls with Crushed Peanuts
Ingredients
For the Rice Balls:
- 200 g glutinous rice flour
- 200 milliliters water
For the Syrup:
- 1 piece light brown sugar slabs about 100 grams
- 350 milliliters water
- 2 tablespoons brown sugar optional, for color
For the Topping:
- 100 g peanuts
Instructions
Prepare the Peanuts:
- In a dry pan over the lowest heat, roast the peanuts, stirring constantly with a spatula, until the skins come off easily and the peanuts release a strong aroma.
- Put the peanuts in a bag and crush them with a rolling pin. You can also use a grinder or blender, but be careful not to crush them too finely, as a coarser texture is better for the final result. Set aside.
Make the Rice Balls:
- In a large bowl, combine 200 grams of glutinous rice flour with 200 milliliters of water.
- Use chopsticks to stir the dough until it becomes crumbly and then knead until smooth.
- Divide the dough into small pieces, about 10 grams each, and roll them into mini balls.
Cook the Rice Balls:
- Boil water in a pot.
- Add the rice balls to the boiling water. Use a spatula to gently stir to prevent sticking.
- Cook until all the balls float to the surface. Remove them and place them in a bowl of water to keep them chewy and prevent sticking.
Prepare the Syrup:
- In a pot, dissolve a piece of light brown sugar in 350 milliliters of water over medium heat.
- If a darker color is desired, add two tablespoons of brown sugar once the light brown sugar has dissolved.
Combine:
- Add the cooked rice balls to the syrup.
- Simmer on medium heat, stirring occasionally, until the syrup thickens.
Serve:
- Pour the syrup with rice balls into serving bowls.
- Sprinkle with the crushed peanuts on top.
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