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Homemade Tang Yuan

   

Tang Yuan (Glutinous Rice Balls)

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Today is “yuan xiao” (元宵) which is the 15th and last day of Chinese New Year. Happy 元宵! It is a tradition to eat tang yuan or glutinous rice balls (汤圆) which literally means “round dumplings in sweet soup” on this day. Other than yuan xiao, tang yuen is also eaten during auspicious family celebrations and Winter solstice aka “dong zhi” (冬至), which usually falls on the 21st or 22nd of December.

Similar Recipe: Fresh tang yuan dough made from wet market dough

The round and sticky dumpling balls symbolise family closeness and togetherness. This is a making tang yuan from scratch, as I like playing with the dough. I also think the mini, multi-coloured balls are really cute to look at. Making your own tang yuan is really fun especially if you can gather your family to help shape the balls together.

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Printable Recipe >>
Making Tang Yuan In a large mixing bowl, add flour and sugar.
Tang Yuan Dough Gradually add water and knead the dough until soft, smooth, easily kneadable (pictured) yet not sticky to the fingers (too wet), nor crumbling (too dry). The amount of flour & water is very forgiving and adaptable – If the dough is too dry, add a bit more water. If the dough is too wet, add a bit more flour.
Tang Yuan Dough Divide the dough depending on the number of different colours you intend to make (I divided mine to four equal portions). Add food colouring, one drop at a time, to each portion and knead until the colour is well distributed. Note: I am using red dye for pink, pandan paste for green and I mix red + yellow food colourings for orange.
Shaping Tang Yuan (Glutinous Rice Balls) Shape the dough to even-sized balls. Tip: Anytime the dough feels dry, dip your fingers in water before shaping them.
Uncooked Tang Yuan (Glutinous Rice Balls) Uncooked tang yuan in various colours.
cooking tang yuan Bring a pot of water (enough water to submerge the dumplings completely) to boil. Add the tang yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a bowl of room temperature water to cool down. This prevents the tang yuan from sticking to one another or discolour the soup, especially helpful if you are not serving immediately.
Chinese dessert sweet soup Add ingredients for sweet soup (糖水) in a pot. Bring to a boil and reduce heat to a simmer until the sugar is fully melted. To serve, add cooked tang yuen to a serving bowl and ladle the sweet soup over.
                                           

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14 Responses to “Homemade Tang Yuan”

  1. Baking Scientist — February 24, 2013 @ 10:08 pm

    This brings back fond memories of my childhood, when my ah gong (grandfather) used to allow us (me and my sisters) to help him make the tang yuan.. Happy yuan xiao jie!

    Reply

  2. Little Corner of Mine — February 24, 2013 @ 10:36 pm

    Love the multi-colors, very pretty!

    Reply

  3. Ker-Yng — February 25, 2013 @ 9:04 am

    I made this, it’s good! Thanks for your step-by-step instructions. :) I made some with Gula Melaka filling too.

    Reply

    • wiffy replied: — February 25th, 2013 @ 12:48 pm

      glad to hear that it was a success :)

      Reply

  4. B — March 4, 2013 @ 9:12 pm

    Fun to make and eat together as a family! :)

    Reply

  5. Margot @ Coffee & Vanilla — April 11, 2013 @ 9:29 pm

    After seeing this my daughter bothers me to make bubble tea from scratch ;)

    Reply

  6. Adeline — July 13, 2013 @ 10:55 pm

    Hi wiffy, what does it mean by bruised ginger ?

    Reply

    • wiffy replied: — July 19th, 2013 @ 11:05 am

      it means the ginger is “crushed” by the flat blade of the knife (but be careful!) to release its flavour. You can also use sliced ginger if you are not familiar with doing so :)

      Reply

  7. Tiffany Goh — September 27, 2013 @ 10:49 am

    I am researching CNY Reunion Dinner now. Is it too early? hahaha.. btw, came across this post and you might be interested.

    http://bonzaiaphrodite.com/2013/03/natural-homemade-food-coloring-for-baking-frosting-and-easter/

    Reply

  8. Tiffany Goh — September 27, 2013 @ 11:13 am

    Dear Wiffy

    I do have a question. Is Sweet Rice Flour to Ang Moh equivalent to Glutinous Rice Flour to us?

    Reply

    • wiffy replied: — October 1st, 2013 @ 5:26 pm

      it should be the same thing (I think).

      Reply

  9. Magie — October 21, 2013 @ 9:10 pm

    Hi,
    I just cooked this and it tasted marvelous. One thing I encountered is the tong yuen is not round enough after cooking. Don’t think it’s the rounding method. Any advise?

    Thanks.

    Reply

    • wiffy replied: — October 24th, 2013 @ 2:39 pm

      I’m not very sure why is that so. Did u see the photo of the dumplings before cooked? It should be shaped to that.

      Reply

  10. Nigel Ang — March 28, 2014 @ 10:11 pm

    I love this recipe.I tried cooking it and it tastes so good.

    Reply