Tangyuan Recipe

Chinese · Dessert · 45 min total

Tangyuan are glutinous rice balls filled with sweet sesame or peanut paste, traditionally served in a warm ginger syrup during Chinese festivals like the Lantern Festival and Winter Solstice.

Ingredients

• 1 cup glutinous rice flour
• 1/3 cup water, plus more as needed
• 1/4 cup black sesame seeds, toasted and ground
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, softened
• 1/4 cup roasted peanuts, finely chopped
• 1 tablespoon honey
• 4 cups water
• 4 slices fresh ginger
• 3 tablespoons rock sugar or brown sugar

Instructions

1. Make the filling: In a small bowl, combine ground black sesame seeds, 2 tablespoons sugar, and softened butter. Mix until a paste forms. In another bowl, mix chopped peanuts with honey to form a paste. Roll each filling into 10 small balls (about 1 teaspoon each) and refrigerate.
2. Make the dough: In a large bowl, mix glutinous rice flour with 1/3 cup water. Knead until a smooth, pliable dough forms, adding a few drops of water if too dry. Cover with plastic wrap and let rest for 10 minutes.
3. Divide dough into 20 equal pieces. Roll each piece into a ball, then flatten into a disc about 2 inches in diameter. Place one filling ball in the center, wrap dough around it, and seal tightly. Roll gently between palms to form a smooth ball. Repeat with remaining dough and fillings.
4. Bring 4 cups water, ginger slices, and rock sugar to a boil in a pot. Stir to dissolve sugar, then reduce to a simmer.
5. Gently drop tangyuan into the simmering ginger syrup. Cook until they float to the surface, then continue cooking for 2-3 more minutes. Remove with a slotted spoon and serve warm in the ginger syrup.

Tips

• For a smoother filling, grind sesame seeds in a spice grinder until fine.
• If dough cracks, moisten fingers with water and re-seal.
• Leftover tangyuan can be frozen uncooked; cook directly from frozen, adding 2 minutes to cooking time.

More about Tangyuan →