Instructions

1. Prepare the Tang Yuan Dough

Tang Yuan dough is made from glutinous rice flour and water.

1. Measure the required amount of glutinous rice flour into a large mixing bowl.
2. Add boiling water to the flour and knead gently. The hot water partially cooks the flour, which helps prevent the dough from crumbling during shaping.
3. Once the flour has absorbed all the hot water, add cold water gradually and continue kneading until the dough becomes soft, smooth, and malleable, similar to plasticine.
4. Roll the dough into small balls (mine are about 12g each) if making plain Tang Yuan, or keep the dough covered with a damp cloth if you plan to wrap filling later.

Notes on Dough Preparation

• The amount of water required is slightly more than half the weight of the flour. I use 200g glutinous rice flour and 140ml total water, with half of it being boiling water.
• Glutinous rice flour does not form an elastic dough like wheat flour. It is naturally crumbly, so there is a temptation to add more water. However, too much water will make the dough too soft, causing Tang Yuan, especially filled ones, to lose their shape or burst.
• Tang Yuan dough is freezer-friendly. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw and return it to room temperature before use.

2. Make Multi-Colored Tang Yuan with Natural Ingredients

Tang Yuan is not only delicious but also visually appealing.

The simplest way to make colorful Tang Yuan is by adding food coloring. However, a more traditional and natural approach is to use plant-based juices. I made green and red Tang Yuan using pandan leaves and beetroot, resulting in a beautiful bowl of shiny, jewel-like dumplings.

How to Make Natural Coloring

Green (Pandan Juice)

• Cut 2–3 pandan leaves into 1-inch sections
• Blend with ½ cup water
• Strain through a fine mesh to extract the juice

Red (Beetroot Juice)

• Cut the beetroot into small cubes
• Blend with enough water to allow the cubes to swirl
• Strain to obtain the juice

To make colored Tang Yuan, replace the cold water used in the dough with the prepared juice.

Notes

• You can also make yellow or purple Tang Yuan using mashed pumpkin or purple sweet potato, though I did not include them this time as I was working alone.

3. Prepare the Ginger-Infused Syrup

Tang Yuan is traditionally served in a ginger-scented syrup, which provides warmth and balance to the chewy rice balls.

1. Bring 1 liter of water to a boil.
2. Add bashed ginger, pandan leaves, and sugar.
3. Let it boil for about five minutes.
4. Strain the syrup to remove the solids and set aside.

Notes

• Bashing the ginger helps release its aroma more effectively.
• Old ginger has a stronger flavor than young ginger.
• Adjust the sugar to your preferred sweetness. You may use white sugar, brown sugar, or palm sugar.
• For a floral note, you may add a teaspoon of dried osmanthus while boiling.

4. Prepare the Sesame Filling (Optional)

If you prefer filled Tang Yuan, black sesame and groundnut are the most common choices. In this recipe, I made black sesame filling.

1. Toast the black sesame seeds over low heat until dry and fragrant.
2. Transfer the seeds to a blender and grind them into a paste.
3. Add caster sugar and butter, then mix well.
4. Shape the paste into small balls and freeze until firm.
5. Flatten a piece of dough into a circle, place the frozen filling in the center, and carefully wrap and seal.

Notes on Filling

• Be careful not to burn the sesame seeds; they toast quickly. Properly toasted seeds will plump up and crush easily when pressed.
• Use caster sugar, not coarse sugar, so it melts completely during cooking.
• Traditional recipes use lard; butter is a suitable substitute.
• The amount of fat determines the filling texture: less fat creates a thick paste, more fat creates a molten center.
• The dough-to-filling ratio is important. I use 5g filling to 12g dough to prevent bursting.
• Freezing the filling makes wrapping much easier.

5. Cook and Serve the Tang Yuan

1. Bring a pot of water to a rolling boil.
2. Gently drop the Tang Yuan into the water.
3. Stir gently during the first 30 seconds to prevent sticking.
4. The Tang Yuan are cooked once they float to the surface.
5. For filled Tang Yuan, cook for one additional minute to ensure the sugar inside has melted.
6. Transfer them to cold water if not serving immediately, or place them directly into the hot ginger syrup and serve.

Notes

• Tang Yuan can be made in advance and frozen. Freeze them on a tray first, then transfer to a freezer bag.
• Cook frozen Tang Yuan directly from the freezer. They will simply take longer to float.