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Soft, chewy glutinous rice balls with a black sesame filling, served in a warming ginger syrup. Traditionally eaten at the Lantern Festival and the winter solstice.
Tang yuan
- 200 g glutinous rice flour
- 170 ml warm water
- 60 g black sesame seeds, toasted
- 40 g caster sugar
- 40 g soft butter or lard
- 800 ml water, for the syrup
- 40 g fresh ginger, sliced
- 60 g brown sugar or rock sugar
- Grind the toasted sesame seeds with the caster sugar, then mix in the butter to a paste and chill for 20 minutes until firm.
- Mix the glutinous rice flour with the warm water, adding it a little at a time, and knead to a smooth, soft dough like playdough.
- Roll the filling into 16 small balls. Divide the dough into 16, flatten each piece, wrap around a filling ball and roll smooth.
- Simmer the 800ml water with the ginger and brown sugar for 15 minutes to make the syrup.
- Cook the rice balls in a separate pan of boiling water until they float, then simmer for 2 more minutes.
- Lift into bowls and ladle over the hot ginger syrup.
What are tang yuan?
Tang yuan are small balls of glutinous rice dough, cooked in water and served in a warm syrup or broth. They are eaten across China at the Lantern Festival and at the winter solstice, and the round shape stands for family coming together.
They can be plain or filled. Common fillings are sweet black sesame paste, peanut or red bean. The dough is soft and chewy, and the ginger syrup in this recipe adds a gentle warmth.
Ingredient notes and UK swaps
- Glutinous rice flour: must be glutinous (sweet) rice flour, often sold in a green packet. Regular rice flour will not hold together or give the chewy bite.
- Fresh ginger: sliced and simmered in the syrup. Use more for a stronger warming taste.
- Sugar: brown slab sugar or dark brown sugar gives a rich caramel flavour. Rock sugar gives a lighter, clearer syrup.
- Filling: ready made black sesame paste or smooth peanut butter mixed with sugar makes a quick filling.
Making ahead and storing
Shape the balls, then freeze them spread out on a lined tray before bagging them up. Cook from frozen in boiling water, adding a minute or two to the cooking time. Cooked tang yuan harden in the fridge, so they are best eaten fresh.
Tips for the best tang yuan
- If the dough cracks when shaping, knead in a few drops more water.
- Cook the balls in plain water rather than the syrup, so the syrup stays clear.
Getting a smooth dough
Add the warm water to the glutinous rice flour gradually rather than all at once, kneading between additions, this gives you more control and helps avoid a dough that is either too dry and cracked or too wet and sticky to shape.
Frequently asked questions
Can I make tang yuan without a filling?
Yes, small plain balls are also traditional and cook in about 3 minutes.
Can I freeze tang yuan?
Yes, freeze uncooked on a tray, then bag them and cook straight from frozen, adding a couple of minutes.
How do I know when tang yuan are cooked?
They float to the top of the pan. Let them cook for another 1 to 2 minutes after they float so the centre is soft.
Shop this
- Glutinous rice flour. For mochi, tang yuan and sesame balls.
