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Tang Yuan (Glutinous Rice Balls)

   

Tang Yuan (Glutinous Rice Balls)

Check Out: Making Tang Yuan from Scratch

Tang Yuan or glutinous rice balls (汤圆) literally means “round dumplings in sweet soup” (汤圆糖水). It is a Chinese snack often eaten during Winter solstice aka dong zhi” (冬至), which usually falls on the 21st or 22nd of December; yuan xiao” (元宵) which is the 15th day of Chinese New Year; or any auspicious family celebrations. The round and sticky dumpling balls symbolise family closeness and togetherness. They can be filled or unfilled. Even though our supermarkets sell frozen tang yuan in all sorts of fancy fillings these days, it is really worthwhile to make your own as it is fun and easy.  This is a noob-friendly recipe which uses the pre-made fresh dough which is only sold at our local wet markets during the dong zhi and yuan xiao period.

Uncooked Tang Yuan

Tang Yuan Making Tips

  • The tang yuan dough should be smooth, easily kneadable yet not sticky to the fingers (too wet), nor crumbling (too dry). If the dough is too dry, add a few drops of water and knead the dough to the desired smoothness.
  • Tang yuan will sink to the bottom of the pot when cooking and float to the surface when they are cooked, which is how you tell if they are ready.
  • To prevent tang yuan from sticking to one another after cooking, cook the tang yuan separately from the sweet soup (糖水). Immediately after the tang yuan float to the surface, ladle them to a large bowl of water at room temperature to cool them down before transferring them back to the sweet soup. Thereafter, they will not stick to one another even if you leave them for a few hours in the pot of sweet soup.
  • Another great reason to cook the tang yuan separately from the sweet soup: The soup will be clear from the food colouring added to the dough, and not gluey in consistency.
  • Unfilled tang yuan can be as small as you like, but filled tang yuan should ideally be at least 3.5 cm (1.5 inches) in diameter, so that the fillings will not spill out after cooking.
  • You can do multi-colour tang yuan by mixing different-coloured dough.
                                           

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

  1. Michelle Hui — January 2, 2013 @ 8:25 pm

    Hi Wiffy,
    Happy anew Year! I’m excited to see this post as I made them in Paris last mth ! Went there to visit my bro so I brought ingredients fm Spore to France n Got my nephews to roll the tang yuan balls :) oh I like to use gula melaka for the 汤 so that it’s got a slightly thicker texture n taste rustic :) Michelle

    Reply

    • wiffy replied: — January 3rd, 2013 @ 11:45 pm

      Hi Michelle, happy new year! How lucky you are to visit France and it sounds like you had lots of fun making them :)

      Reply

  2. lisaiscooking — January 3, 2013 @ 5:12 am

    These look like fun to make, and the pink color is great! Happy 2013 to you!

    Reply

    • wiffy replied: — January 3rd, 2013 @ 11:45 pm

      Happy New Year lisa :)

      Reply

  3. TasteHongKong — January 3, 2013 @ 1:01 pm

    Happy New Year Wiffy! Your tang yuan look more adorable with the festive color added.

    Reply

    • wiffy replied: — January 3rd, 2013 @ 11:45 pm

      Happy New Year gal!

      Reply

  4. HoppingHammy — January 3, 2013 @ 1:14 pm

    These are pretty and punchi! :D Happy 2013!

    Reply

    • wiffy replied: — January 3rd, 2013 @ 11:46 pm

      Happy 2013! :)

      Reply

  5. Lily — January 3, 2013 @ 1:46 pm

    Hi wiffy, any idea how to make those peanut and sesame fillings?

    Reply

    • wiffy replied: — January 3rd, 2013 @ 11:47 pm

      I’m still tweaking the recipe for the peanut/sesame filling, will post when ready.

      Reply

  6. tigerfish — January 3, 2013 @ 2:16 pm

    Ya, I am one of those who buys frozen tang yuan. Even I want to try making my own, there is no pre-made fresh dough being sold and don’t ask me to start from the very basics of making my own dough! :O I like the vivid contrast of pink and white tang yuan in your bowl :) Pretty!

    Reply

    • wiffy replied: — January 3rd, 2013 @ 11:48 pm

      actually it’s not difficult to make from scratch, but I know the convenience of store-bought is quite irresistible ;)

      Reply

  7. Little Corner of Mine — January 4, 2013 @ 1:39 am

    Got to love these tang yuan!!

    Reply

  8. Christine's Recipes — January 4, 2013 @ 4:12 pm

    Love the vibrant colour of the Tang Yuan. Happy New Year !

    Reply

  9. Angie@Angie's Recipes — January 4, 2013 @ 5:05 pm

    Haven’t had tangyuan in ages!! This is so delicious and homey.

    Reply

  10. daphne — January 4, 2013 @ 6:18 pm

    It looks so pretty. I promise that one day I will make them from scratch. Thanks for sharing how u did it so I can copy it one day :)

    Reply