Noob Cook Recipes

Sauteed Kale Recipe Stir-fry Asparagus in XO Sauce Recipe Oyster Sauce Vegetables in Garlic Oil Recipe Crispy Garlic Oil Recipe Perfectly Seared Scallops Recipe Stir-fried Asaparagus with Scallop Recipe

Tang Yuan (Glutinous Rice Balls)

Tang Yuan (Glutinous Rice Balls)

Tang Yuan Recipe

This recipe uses pre-made fresh tang yuan dough sold at local wet markets in Singapore during dong zhi and yuan xiao period. To make tang yuan from scratch, check out this recipe.

Prep Time: 15 mins

Cook Time: 15 mins


  • 2 packets (roughly 200 grams each) tang yuan dough white and pink
  • 80 grams ginger bruised
  • water
  • 80 grams chunk of gula melaka (to taste) may substitute with rock sugar or brown sugar; however gula melaka will be more aromatic
  • 2 pandan (screw pine) leaves dried ends cut, tied in a knot
  • any tang yuan fillings of choice e.g. peanut, sesame or gula melaka morsels


  1. For unfilled tang yuan, simply shape the dough into even-sized balls.
  2. For filled balls, after shaping to a ball which is ideally at least 3.5 cm (1.5 inches) in diameter, flatten it in your palm using your thumb, put filling in center, cup the edges to the center and roll into a ball.
  3. 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 large bowl of room temperature water until cooled.
  4. To cook the sweet soup (糖水), add 1 litres of water, pandan leaves, gula melaka and ginger to a pot. Bring to a boil and reduce heat to a simmer until the sugar is fully melted.
  5. To serve, add tang yuen to a serving bowl and ladle the sweet soup over.

Leave a Comment

19 Responses to “Tang Yuan (Glutinous Rice Balls)”

  1. Stephanie — January 5, 2013 @ 12:37 pm

    I’m so sad that I don’t have any of these right now to snack on. They look delicious!


  2. Kelly — January 5, 2013 @ 7:50 pm

    Happy New Year!! I didn’t manage to get Glutinous Rice Flour for Winter Solstice but I guess I’ll be making some over the CNY. :D


  3. Jess — February 22, 2013 @ 8:25 am

    Thanks so much for this recipe! I’ve been wanting to make tang yuan for ages! (but didn’t learn any skills from mum!) Can’t wait to give it a try!
    Can you freeze them after you’ve made them?