Tang Yuan (Glutinous Rice Balls) Recipe – Chinese Special
Tang Yuan is a traditional Chinese dessert made of glutinous rice flour rolled into chewy balls, often filled with sweet pastes like black sesame or red bean, and served in a warm, lightly sweetened syrup. These delightful dumplings symbolize reunion and harmony, making them especially popular during Lantern Festival and family celebrations.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
For the Dough:
- 1 cup glutinous rice flour
- 1/2 cup warm water (adjust as needed)
For the Filling (optional):
- 1/4 cup black sesame seeds, toasted
- 2 tbsp sugar
- 2 tbsp unsalted butter (or lard)
For the Sweet Ginger Syrup:
- 4 cups water
- 3–4 slices fresh ginger
- 1/4 cup rock sugar (or brown sugar)
Prepare the Filling (Optional):
Grind toasted black sesame seeds and sugar into a powder. Mix with softened butter to form a paste. Chill to firm, then roll into small balls.
Make the Dough:
In a bowl, gradually add warm water to the glutinous rice flour, kneading until a smooth, pliable dough forms. It should be soft but not sticky.
Shape the Balls:
Divide dough into small pieces. Flatten each piece and wrap it around a filling ball (or leave plain). Seal and roll into smooth balls.
Cook the Balls:
Bring a pot of water to a gentle boil. Carefully drop in Tang Yuan. When they float, let them simmer for 2–3 more minutes.
Make the Syrup:
Meanwhile, in a separate pot, boil water with ginger slices and sugar until fragrant and slightly reduced (about 10 minutes).
Serve:
Transfer the cooked Tang Yuan into bowls and ladle over the hot syrup. Serve warm.
Recipe Notes :
Dough Texture: The dough should be soft and easy to shape—add more water or flour if needed.
Fillings: Try peanut butter, red bean paste, or chocolate for variety.
No Filling Version: Plain Tang Yuan are just as delicious, especially in flavored syrups or soups.
Syrup Alternatives: Use osmanthus syrup or coconut milk instead of ginger syrup for different flavors.
Make Ahead: Shape Tang Yuan and freeze on a tray. Cook from frozen—just add 1–2 extra minutes to boiling time.
