Tang Yuan (Chinese Glutinous Rice Balls in Sweet Ginger Soup)

About This Recipe

Tang yuan are small, chewy balls made from glutinous rice flour, either left plain or filled with a sweet paste (black sesame and sugar being the most classic), served floating in a warm, fragrant syrup typically flavored with ginger and rock sugar. They hold deep symbolic meaning in Chinese culture -- their round shape represents family unity and completeness -- and are traditionally eaten during the Winter Solstice Festival (Dongzhi) and Lantern Festival. The technique that matters is the dough consistency and the filling: glutinous rice flour is mixed with warm water until it forms a smooth, pliable dough that shouldn't be too dry (which cracks) or too wet (which won't hold its shape), and if making filled tang yuan, the black sesame paste needs to be firm enough to encase without leaking during boiling. Cooking the balls in gently boiling water until they float, then transferring them to the warm ginger syrup, is the standard method, ensuring they cook through evenly without becoming waterlogged or mushy. Served warm in bowls of the fragrant ginger syrup, tang yuan is comforting winter dessert food, deeply tied to family gatherings and the symbolism of togetherness that the round dumplings represent.

Ingredients

Serves 6

• 2 cupsglutinous rice flour
• 1 cupwarm water(as needed)
• 0.5 cupblack sesame seeds(toasted)
• 0.33 cupsugar(for filling)
• 3 tbspsoftened butter or lard(for filling)
• 8 cupswater(for syrup)
• 200 grock sugar or brown sugar
• 6 slicesfresh ginger

Instructions

1. 1

   Make the sesame filling

   Grind toasted black sesame seeds with sugar until fine. Mix in softened butter or lard until it forms a paste that holds together. Chill 20 minutes, then roll into small balls.

2. 2

   Make the dough

   Mix glutinous rice flour with warm water gradually, kneading until a smooth, soft, pliable dough forms.

3. 3

   Wrap the filling

   Take a small piece of dough, flatten into a disc, place a sesame filling ball in the center, and wrap the dough around it, sealing completely and rolling into a smooth ball.

4. 4

   Make the syrup

   Combine water, rock sugar, and ginger slices in a pot. Bring to a boil, then simmer 15 minutes to infuse.

5. 5

   Cook the tang yuan

   Bring a separate pot of water to a gentle boil. Add the filled rice balls and cook until they float to the surface, about 5-6 minutes.

6. 6

   Combine and serve

   Transfer the cooked tang yuan into bowls and ladle the warm ginger syrup over them. Serve immediately while hot.

Variations

• •

  Make plain, unfilled tang yuan for a simpler version, still delicious in the warm ginger syrup.

• •

  Use a peanut butter filling instead of black sesame for a different traditional variation.

• •

  Add a few goji berries to the syrup for color and a subtle tartness.

Storage

Uncooked tang yuan freeze exceptionally well -- freeze on a tray until solid, then transfer to a bag, and cook directly from frozen, adding 1-2 extra minutes. Cooked tang yuan are best eaten fresh.

Frequently Asked Questions