Tang Yuan (Glutinous Rice Balls) Recipe – Chinese Special
Tang Yuan (汤圆), also known as Chinese glutinous rice balls, are a beloved dessert symbolizing unity and togetherness. These chewy, translucent dumplings are made from glutinous rice flour and are often filled with sweet black sesame paste. Traditionally enjoyed during the Lantern Festival and Winter Solstice, they are typically served in a warm, lightly sweetened ginger syrup. Whether plain or filled, Tang Yuan offers a delightful combination of textures and flavors, making it a comforting treat for any occasion.
- 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 Consistency: The dough should be soft and pliable. If it’s too sticky, add a little more glutinous rice flour; if it’s too dry, add a bit more warm water.
Filling Variations: While black sesame paste is traditional, you can also use red bean paste, peanut butter, or chocolate for different flavors.
Serving Suggestions: Tang Yuan can be served in sweet ginger syrup, osmanthus syrup, or even coconut milk for a richer taste.
Make-Ahead Tips: You can prepare the Tang Yuan ahead of time and freeze them. When ready to serve, cook them directly from the freezer, adding an extra minute to the boiling time.
Storage: Leftover Tang Yuan can be stored in the refrigerator for up to 2 days. Reheat them in their syrup before serving.
