Desserts
Tangyuan (Sweet Rice Balls in Ginger Syrup)
Ingredients
- - 200 g (1 2/3 cups) glutinous rice flour
- - 160 ml (2/3 cup) warm water
- - 100 g (3 1/2 oz) black sesame paste (or sweet red bean paste), for filling
- - 1.2 litres (5 cups) water, for the syrup
- - 100 g (1/2 cup) rock sugar or brown sugar
- - 4 slices fresh ginger
Method
- Gradually mix the warm water into the glutinous rice flour to form a smooth, pliable dough; cover and rest for 15 minutes.
- Divide the dough into small pieces, flatten each into a disc, and place a small spoonful of sesame paste in the centre.
- Gather the edges up and roll into a smooth ball, sealing the filling completely inside.
- Bring the syrup water to a boil with the sugar and ginger slices, simmering for 10 minutes until fragrant.
- Gently drop the rice balls into a separate pot of boiling water and cook for 5-6 minutes until they float to the surface.
- Lift the cooked rice balls into bowls with a slotted spoon and ladle over the warm ginger syrup to serve.
Introduction: Tangyuan are chewy glutinous rice balls served in warm syrup, traditionally eaten during the Lantern Festival and the Winter Solstice, their round shape symbolising family unity and togetherness.
Cultural Background: Tangyuan are chewy glutinous rice balls served in warm syrup, traditionally eaten during the Lantern Festival and the Winter Solstice, their round shape symbolising family unity and togetherness.
Tips: Seal the filling completely, as any gaps will cause it to leak out during cooking. Cook the rice balls in plain water first, then transfer to the syrup, to keep the syrup clear.
Variations: Use sweet red bean paste in place of black sesame for a different filling. Serve plain, unfilled rice balls in the syrup for a simpler version.
Storage: Store uncooked rice balls in the freezer for up to 1 month; refrigerate cooked ones for up to 1 day.
Reheating: Reheat gently in the syrup on the stovetop until warmed through.
Nutrition: Approx. 220 kcal, 3g protein, 6g fat, 40g carbohydrate per serving.
FAQs
Q: Why are tangyuan round?
A: Their round shape symbolises family unity and completeness, which is why they are especially associated with reunion festivals like the Lantern Festival and Winter Solstice.
Q: Can tangyuan be made without filling?
A: Yes, small plain balls of dough can simply be boiled and served in the sweet ginger syrup.