Peanut Filled Tang Yuan (Kuih Ee) in Pengat (Penang Style Bubur Cha Cha)

Ingredients:

Tang Yuan Filling:

1/2 cup skinless peanut, toasted and coarsely grounded
1 ½ tbsp peanut butter
2 tbsp icing sugar

Tang Yuan Dough:

1 ½ cup glutinous rice flour
1 tbsp rice flour
1/2 tbsp wheat starch
small dust of pink food coloring
3/4 cup hot boiling water

Pengat Dessert Soup:

1 small yam/taro (prefer purple color yam), cut to bite size
1 small sweet potato (prefer orange color sweet potato), cut to bite size
1 (400 mL) canned thick coconut milk diluted in 1 cup water or dilute coconut milk, freshly pressed from fresh coconut for the second time
1/2 cup thick coconut milk/cream (canned or freshly pressed from fresh coconut for the first time)
2 ripe banana, cut to 2 cm lengthwise
1 ½ tbsp sugar or to taste
1/2 tsp salt or to taste

Note: Pre-cooked black eye beans and tapioca starch jelly can be added.

Method:

To prepare the filled tang yuan:

In a bowl, mix together all the filling ingredients till clump together, divide into 13 portions and shape into small balls; set aside.

In a separate bowl, mix together 1 cup of glutinous flour, rice flour, wheat starch and food coloring.

Gradually, stir-in hot boiling water till sticky dough form.

Slowly, knead-in the remaining glutinous flour till smooth and elastic dough, divide into 13 portions and roll up to dough balls; set aside covered with wet kitchen towel.

Well flour hands with glutinous flour, flatten dough balls, place-in a portion of peanut filling, wrap up nicely and roll back to round shape, set filled rice balls aside covered.

Bring a pot of water to boil over high heat, drop in filled rice balls and cook till float (within a minute).

Drain well and immerse into ice cold water for about 3 minutes.

Drain well and set aside covered still serve.

Note: Traditionally tang yuan is serve in ginger syrup.

To prepare pengat:

Bring dilute coconut milk to boil over medium heat.

Add-in yam and sweet potato, and cook till just begin to soft (about 10 minutes).

Reduce heat to low, add-in thick coconut milk, banana, sugar and salt, cook till banana just begin to soft (about 5 minutes or less).

Remove from heat set aside to cool to room temperature.

Drop-in the prepared tang yuan and serve warm or cold.