Tang Yuan is a dessert made of glutinous rice balls in a sweet clear soup usually served during the Winter Solstice Festival to mark the arrival of winter. | RotiNRice.com

Tang Yuan (Glutinous Rice Balls) with Red Bean Paste Filling

Tang Yuan is a dessert made of glutinous rice balls in a sweet clear soup usually served during the Winter Solstice Festival to mark the arrival of winter.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: Chinese
Servings: 4
Calories: 364
Author: Linda Ooi

INGREDIENTS

  • 1 cup glutinous rice flour (125g)
  • ½ cup water (120ml)
  • A few drops of food coloring (red, green, and yellow)
  • ½ cup red bean paste (100g)

Syrup

  • 2 cups water (480ml)
  • 2 pandan leaves (knotted)
  • 1 inch ginger (peeled and crushed) (30g)
  • ½ cup sugar (110g)

INSTRUCTIONS

  • Combine water, pandan leaves, ginger, and sugar in a medium sized saucepan. Bring it to a boil. Reduce heat and allow it to simmer for 5 minutes. Turn off heat and let the syrup cool.
  • Place glutinous rice flour in a large bowl. Pour water over flour and mix with a spatula until a soft dough forms. If it is too sticky, add just a little more flour.
  • Knead for 2 to 3 minute until dough is smooth.
    Tang Yuan (Glutinous Rice Balls) with Red Bean Paste Filling-8
  • Divide dough into 4 equal portions. Set aside one portion for white balls. Add 3 to 4 drops of yellow food coloring to one portion of the dough. Knead dough until color is even. Repeat with red and green colors. Do wash your hands between each color so as not to get the colors mixed.
  • Divide red bean paste into 24 equal portions. Roll into small balls about ½ inches in diameter. Set aside.
  • Divide the white dough into a 6 equal portions. Flatten one portion in the palm of your hand. Place a ball of red bean paste in the middle. Wrap dough around red bean paste.
  • Roll dough with filling between your two palms to form a smooth round ball. Place on a plastic plate or a plate lined with plastic wrap to prevent sticking.
  • Repeat with the other 5 portions of white dough as well as the yellow, red, and green doughs.
  • Bring a medium sized pot of water to boil. Drop the white and yellow glutinous rice balls into the water. Let them cook for about 5 minutes. They should float when done. Remove with a slotted spoon. Repeat with red and green glutinous rice balls.
  • Place 6 glutinous rice balls in each of 4 bowls. Pour enough syrup into each bowl to cover the glutinous rice balls. Serve warm or at room temperature.

NUTRITION

Calories: 364kcal
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