Recipes: peanut

Prepare the Black Sesame Filling

1. Toast the sesame seeds in a dry pan for 5-8 mins on medium-low heat, stirring continuously until fragrant. Cool completely before adding to a food processor. Blitz to grind seeds to a paste. Add sugar and pulse to combine. Add butter and pulse to combine. Place filling in a bowl, cover and chill for 30 mins to harden.
2. Once the filling is chilled, you will be able to portion it into little 5g balls. If the balls are too soft, return them the fridge for another 10-20 mins to set before continuing. 

Prepare the Peanut Filling

3. Toast the peanuts in a dry pan for 3-5 mins on medium-low heat, stirring continuously until fragrant. Allow to cool completely. I like to pound my peanuts using a mortar and pestle until they resemble rough sand. Add sugar and mix through. Add butter and mix through. Place filling in a bowl, cover and chill for 30 mins to harden.
4. Once the filling is chilled, you will be able to portion it into little 5g balls. If the balls are too soft, return them the fridge for another 10-20 mins to set before continuing. 

Prepare the Dough

5. Add glutinous rice flour and potato starch in a bowl. Slowly add in the water, stirring as you go until a smooth ball is formed. You may not need all the water.
6. Break off 12-13g balls from your dough. Make rice balls one at a time, flattening the dough ball into a disc, placing a ball of filling in the middle then enclosing the dough over the filling. Roll the ball in your hands until it’s round and smooth. Set aside while you make the rest of the balls.

You can freeze the balls at this stage (do not allow them to touch) and cook them at a later stage.

Prepare the Sugar Syrup

7. Add sugar, water and ginger slices to a large bowl. Bring to the boil, stirring to melt the sugar. Once the syrup starts to boil, reduce the heat to low until it is ready to receive the rice balls.

Cook the Tang Yuan

8. Bring a large pot of water to the boil. Cook your tang yuan in batches by slowly adding into the boiling water. Carefully nudge them so that they don’t stick to the bottom of the pot and to each other. After one minute, remove them with a slotted spoon and transfer them directly into the simmering sugar syrup. Cook for a further minute or until they rise to the top.

Serve tang yuan warm in a bowl partly filled with the sugar syrup.

Makes 11

1. Line a 20cm x 26cm tray with baking paper with greaseproof paper.

2. Roughly chop half of the peanuts.

3. In a medium sized pot, add honey and heat until boiling. Simmer gently on low heat for a few minutes (less if you want a chewy bar). Be careful not to burn the honey.

4. Add peanuts and sesame seeds. Mix through.

5. Remove from the heat and pour into prepared tray. Smooth into an even, flat slab. Lightly sprinkle salt on top and gently press into the surface.

6. Leave to cool on the benchtop for about 30mins then chill in the fridge for another 30mins.

7. To serve, lift the slab out of the baking tray and place on a chopping board. Carefully cut the slab in half, lengthways. Slice fingers/bar out of the two pieces. You should get 11 fingers from each piece.