Chinese

Tangyuan (Sweet Rice Balls)

Name: Tangyuan (Sweet Rice Balls)
Total time: 45 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1.5 cups Glutinous rice flour; 1/2 cup Warm water (plus more as needed); 1/2 cup Black sesame powder (or crushed roasted peanuts); 1/4 cup Powdered sugar; 3 tbsp Coconut oil or pork lard (melted); 2 slices Fresh ginger; 2 tbsp Brown sugar (for the soup)

Chewy glutinous rice balls, typically filled with black sesame or peanut paste, served in a warm sweet soup.

45 minutes

Serves 8

Dessert

Contains common allergens

Peanut Sesame Wheat

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Instructions

6 steps

1
Make the Filling: In a small bowl, mix the black sesame powder, powdered sugar, and melted coconut oil until it forms a thick paste. Refrigerate for 20 minutes to harden, then roll into small marble-sized balls (about 1/2 inch in diameter). Keep them chilled.

2
Make the Dough: In a large bowl, slowly pour the warm water into the glutinous rice flour, stirring with chopsticks until it forms a shaggy dough. Knead until it becomes smooth, soft, and resembles the texture of Play-Doh.
3
Assemble: Pinch off a piece of dough (about the size of a walnut). Flatten it in the palm of your hand, place a chilled sesame ball in the center, and wrap the dough around it. Roll it between your palms until perfectly round and seamless.
4
Prepare the Sweet Soup: In a pot, bring 4 cups of water to a boil. Add the ginger slices and brown sugar, simmering for 5 minutes to create a sweet, fragrant broth.
5
Boil the Tangyuan: Carefully drop the rice balls into the gently boiling soup. Stir gently so they don't stick to the bottom.
6
Serve: Cook for 3-5 minutes. They are ready when they float to the surface and become slightly plump and translucent. Serve warm in bowls with the sweet ginger soup.

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