Tangyuan

Tangyuan are chewy glutinous rice balls with a sweet filling, served in a warm ginger syrup or sweet soup. They are round, symbolizing togetherness.

Tangyuan

Pumpkin tangyuan (汤圆) with red bean baste and black sesame fillings: cherrylet, CC BY 2.0 (Wikimedia Commons)

Where it comes from

This dessert is enjoyed in southern and eastern China, often at family gatherings and winter celebrations. Savory versions with meat fillings also exist.

Explore the cuisine of China.

Recipe

Make Tangyuan at home

Serves 4Time 1 hour

Ingredients

  • 1 1/2 cups glutinous rice flour
  • 3/4 cup warm water
  • 1/2 cup black sesame paste or ground black sesame
  • 1/4 cup sugar
  • 2 tablespoons softened butter
  • 4 cups water for syrup
  • 3 inch ginger, sliced
  • 1/2 cup brown sugar
  • Osmanthus flowers (optional)

How it's made

  1. Mix the sesame, sugar and butter and chill until firm, then roll into 16 small balls.
  2. Knead the rice flour with warm water into a soft dough.
  3. Divide into 16 pieces, flatten each and wrap around a filling ball, rolling smooth.
  4. Simmer the water with ginger and brown sugar for 10 minutes.
  5. Boil the tangyuan in a separate pot until they float, 5-6 minutes.
  6. Serve them in bowls with the ginger syrup.

Variations

  • Peanut filling
  • Red bean filling
  • Unfilled tangyuan in sweet fermented rice soup

Cook’s tip: Cook them in a separate pot of water so the sweet syrup stays clear.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Pumpkin tangyuan (汤圆) with red bean baste and black sesame fillings: cherrylet, CC BY 2.0 (Wikimedia Commons)