Tang Yuan (汤圆) is a type of Chinese rice dumpling, commonly made using glutinous rice flour…
Disclosure: This post may contain affiliate links. Please read my disclosure for more info.
Enjoy these cute, chewy glutinous rice balls with sweet soup on the last day of Chinese New Year – Yuan Xiao Festival (元宵节).
Did any of you catch a glimpse of these tang yuan on Mediacorp’s Channel 8 News a few days ago?
These are piggy tang yuan made for the Yuan Xiao Jie (元宵节), which falls on the 15th day of the Chinese New Year.
What is Tang Yuan?
Tang Yuan (汤圆) is a type of Chinese rice dumpling, made using glutinous rice flour and water. Tang yuan is usually eaten during Winter Solstice, or on the 15th day of the Chinese New Year (元宵节).
To make these small bowls of chewy dumplings, simply mix some water with the glutinous rice flour to form a soft pliable dough. We then roll them into small balls, to be cooked in a pot of boiling water. After which, these little glutinous riceballs will be served with sweet dessert soup or syrup.
Some people also enjoy eating the tang yuan without soup – with just the sugar peanut mixture – like mua chee!
This is a new tang yuan recipe with Q Q chewy skin. We really enjoy the chewy skin, which tastes pretty much like mochi, so I am using a higher proportion of the skin to filling. You can also refer to an easier recipe I have used previously, and adjust the proportion accordingly.
>> MORE TANG YUAN RECIPES:
Making of the Tang Yuan
UPDATED: Please see this post for the tang yuan recipe.
These tang yuan are very easy to make – you can make the dough in under 20 mins! Yes, it’s that fast! It is usually the coloring part that is more time consuming.
For coloring of the tang yuan dough, you can use pink food coloring to tint it pink. For a healthier, natural way, you can try red yeast powder, but it may have a darker shade of pink. For the snort and ears, you can add a little more pink food gel color.
For drawing of the eyes, you can add a little water to bamboo charcoal powder. Just a few drops will do, as we need a thick consistency to draw it on.
As you are making the tang yuan, keep a small bowl of water on the counter top. If the ball of tang yuan has creases, you can pat some water on it and roll the creases out. To seal the edges, you can also pat some water around the edges before sealing. This helps the tang yuan to seal better, and the filling is less likely to spill out during the cooking process. Do remember to not use too much water, as it may make the dough sticky.
This recipe makes really big tang yuan with 22g of dough. So if you would like a smaller size, you can reduce the filling and dough proportion. (But seriously, like this is more shiok! :p)
For a quick sweet soup, I also like to use Gingen ginger tea, as the ingredients are quite natural without additives.
Apologies on this quick post. I hope I’ll have time to add in step-by-step photos soon! In the mean time if you have any questions, feel free to leave a comment!