Tang Yuan Recipe

Prepare dough

Combine 2 cups glutinous rice flour, 1 tablespoon granulated sugar and a pinch (about 1/4 tsp) salt in a large mixing bowl and whisk briefly to distribute.

Add 3 tablespoons warm water gradually, mixing with your hand or a spoon until the mixture forms a crumbly paste. Add an additional 1–2 tablespoons water if needed, a teaspoon at a time, until the dough comes together into a soft, smooth, slightly tacky but not sticky ball. If desired, add 1 tsp vegetable oil and knead once to make the dough more pliable.

Cover the dough with plastic wrap or a damp towel and let it rest for 15 minutes. This relaxes the flour and makes shaping easier.

After resting, divide the dough into four equal portions. Roll each portion into a log about 1 inch (2.5 cm) in diameter and cut into pieces about 1 inch (2.5 cm) long. Roll each piece between your palms to form smooth balls about 1 inch in diameter. Keep the formed balls covered to prevent drying.

Toast and grind sesame

In a dry skillet over medium heat, toast 1/2 cup black sesame seeds, stirring constantly, until fragrant and they begin to pop, about 3–4 minutes. Transfer to a plate to cool slightly.

Once cool, transfer the toasted sesame to a food processor or spice grinder and grind to a coarse powder. Add 3 tablespoons powdered sugar, 2 tablespoons melted unsalted butter (or lard) and 1/8 tsp salt. Pulse until mixture forms a sticky paste that holds together when pressed. If too dry, add a little more melted butter, 1/2 teaspoon at a time.

Shape filling balls

Scoop about 1/2 tablespoon of the sesame filling and roll between your fingers to make small balls roughly 3/8–1/2 inch (1–1.2 cm) in diameter. You should get about 14–18 filling balls from this quantity. Keep filling balls chilled briefly if they become soft.

Take a dough ball and press your thumb into the center to make a well about 3/4 inch wide and deep enough to hold a filling ball.

Place one black sesame filling ball into the well. Carefully pinch the dough closed around the filling and roll gently between your palms to reseal and smooth the surface. Make sure there are no cracks; if there are, re-seal with a little extra dough.

Repeat with the remaining dough and filling. If you have leftover plain dough, you can shape plain tang yuan without filling.

Prepare syrup

In a large pot, bring 6 cups water to a boil with 2 tablespoons rock sugar (or granulated sugar) and 4 slices fresh ginger if using. Stir until sugar dissolves and reduce heat to maintain a gentle boil.

Carefully add the filled tang yuan to the boiling water in batches so they have room to move. Stir gently to prevent sticking to the bottom.

When the tang yuan sink, continue boiling gently. They will cook through and begin to float; once they float, cook for an additional 2–3 minutes to ensure the filling is hot and the dough is fully cooked. Total cooking time after adding should be about 5–7 minutes depending on size.

Using a slotted spoon, transfer cooked tang yuan to serving bowls and ladle hot ginger syrup over them. Alternatively, leave them in the pot and serve family-style.

Garnish with toasted sesame seeds or chopped roasted peanuts if desired. For a savory variation, omit sugar in dough and syrup, and serve with a light soy-vinegar dipping sauce and sprinkle sliced spring onion.