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    Home » Recipes » Dessert

    Glutinous Rice Balls (Tang Yuan)

    Last Modified: March 12, 2021 - Published by: christieathome

    Jump to Recipe Print Recipe

    Glutinous Rice Balls (Tang Yuan). A warm, delicious and sweet Chinese dessert soup with glutinous rice balls.  It’s vegan and simple to make.

    Sweet Glutinous Rice Balls (Tang Yuan)

    This glutinous rice balls recipe is one of my favourites in Chinese cuisine. I absolutely enjoy the light taste of the sweet soup made with ginger, water, Chinese rock sugar and pandan leaves. However, the best part are those soft chewy glutinous rice balls.

    If you enjoy Chinese desserts, check out my super easy Chinese Tofu Sweet Pudding! This is definitely at the top of my books for sweet desserts.

    Other recipes you may like!

    Coconut Mango Sago Soup
    Hanami Dango
    Filipino Taho
    Kuih Seri Muka
    Hawaiian Butter Mochi

    Another name for this dessert

    Another name for glutinous rice balls in Chinese is traditionally "Tang Yuan". Tang means soup and Yuan means balls.

    Great for guests!

    My glutinous rice balls soup is perfect for entertaining guests if you want to serve a dessert that can be made in large batches.  Usually one guest would receive a bowl of the sweet soup and 3-4 balls.

    Sweet Glutinous Rice Balls (Tang Yuan)

    Fun Fact about this glutinous rice balls dessert

    This tang yuan dessert is usually served to a Chinese Bride and Groom on the day of their tea ceremony or sometimes the night before to symbolize success and family unity. The round rice balls represent a wholeness in marriage.

    In fact, the night before I got married my mom and her sisters made this for me and my husband. I still remember the moment. Definitely a sweet memory for me.

    How are glutinous rice balls made?

    It is also easy to make tang yuan rice balls as you're essentially rolling dough in your hand to create a ball. It's when you stuff them, that's when it can get more complicated. So I've decided not to stuff them with filling for this recipe.

    You also have the option of not making them colourful like I did and just keeping it simple by using the glutinous rice flour that you have.  If you don’t want to sweeten the rice balls you can omit the icing sugar as well as the soup can act as your sweetener if you boil the balls for longer.

    How to make Tang Yuan

    Simple Method:

    • In a large pot, add water, sliced ginger, rock sugar and knotted pandan leaves. Cover with a lid. Bring to a boil and reduce to a rolling simmer for 30 minutes.
    • Meanwhile, in a large mixing bowl, add glutinous rice flour, icing sugar and whisk together. Then add hot boiling water and whisk again to form a dry ball of dough.
    • Roll the dough into little balls about 1 inch in diameter and coat with rice flour to prevent it from sticking.
    • Once complete, boil as many rice balls as desired in your sweet broth until they float. Enjoy!

    Coloured Method:

    • In a large pot, add water, sliced ginger, rock sugar and knotted pandan leaves. Cover with a lid. Bring to a boil and reduce to a rolling simmer for 30 minutes.
    • Meanwhile, in 4 separate bowls add 50 grams of rice flour, 10 grams of icing sugar and ½ -1 teaspoon of coloured powder to each bowl (except the fourth which will be plain). Whisk dry ingredients.
    • Then add 30 ml of hot boiling water. Whisk again to form dry dough ball.
    • Roll the dough into little balls about 1 inch in diameter and coat with rice flour to prevent it from sticking.
    • Once complete, boil as many rice balls as desired in your sweet broth until they float. Enjoy!

    Tips to Making Glutinous Rice Balls

    • Use a kitchen scale to measure your ingredients. Unfortunately, a measuring cup in millimeters is not reflective of grams.
    • Ensure that you use 30 ml of hot boiling water and no more.  Any more and your dough will be too soft and malleable that you won’t be able to roll the dough into a ball form.
    • If you decide to use natural coloured powder, you can use ½ - 1 teaspoon of each powder. I would suggest sticking to ½ teaspoon in order not to overpower the taste of the balls. However if you are looking for colour, then add 1 teaspoon but you will taste the powder, specifically the matcha powder.
    • Use the glutinous rice flour to prevent the balls from sticking to your surface after they have been rolled out

    For the sweet broth

    • I highly recommend using pandan leaves for the tang yuan soup. They may be available at specific Asian or Vietnamese grocery stores either in the fresh or frozen aisle. Make sure you knot the leaves prior to adding them to the broth.
    • I also leave the ginger skin on, it keeps the recipe simple
    • For the Chinese Rock Sugar, this can also be found at most Asian grocery stores in the Dessert aisle for the dessert tang yuan soup

    FAQ

    Where can I find these ingredients?

    The glutinous rice flour, pandan leaves and the Chinese rock sugar can all be found at asian grocery stores.

    What is Tang Yuan made of?

    Glutinous rice balls or tang yuan are simply made of glutinous rice flour, warm water, and in some recipes icing sugar to sweeten it. Some contain delicious fillings such as sesame paste or peanut butter.

    Glutinous Rice Flour

    Are glutinous rice balls gluten free?

    Yes! Even though the rice flour is glutinous, there is no wheat and it is 100% gluten free.

    Can I freeze these Glutinous rice balls for later?

    Yes you can keep these frozen tang yuan balls in an airtight container and freeze them for up to 4 months to re-boil for later!

    Why do we eat Tang Yuan?

    Tang Yuan are a symbolic and delicious food in Chinese culture. It represents wholeness and union. Hence why it's often served at the bride's hair combing ceremony or the night before a couple's wedding to wish them a good marriage.

    Is tangyuan healthy?

    I wouldn't say it's a health food as the broth is quite sweet and high in sugar.

    How do you eat glutinous rice balls?

    The best way to have them is with a taste of that sweet broth as you bite into that chewy doughy ball!

    Give it a try!

    Well I hope you give my Glutinous Rice Balls (Tang Yuan) recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this glutinous rice balls recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my tang yuan ginger soup, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post for my tang yuan recipe contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Sweet Glutinous Rice Balls (Tang Yuan)

    Glutinous Rice Balls (Tang Yuan)

    christieathome
    Glutinous Rice Balls (Tang Yuan) . A warm, delicious and sweet Chinese dessert soup with glutinous rice balls. It’s vegan and simple to make. I share a coloured method using natural colouring powders which is totally optional and a non-coloured method.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 5 mins
    Total Time 35 mins
    Course Dessert
    Cuisine Chinese
    Servings 30 balls
    Calories per serving 30 kcal

    Ingredients
      

    Rice Balls

    • 200 grams glutinous rice flour
    • 40 grams icing sugar
    • 120 ml hot boiling water

    OPTIONAL Colouring Powders (Note: natural colouring powders will add a slight taste as they're made with natural ingredients. If you're not used to this, please replace with food colouring)

    • ½ teaspoon blue butterfly pea powder (or sub with a 1-2+ drops of blue food colouring)
    • ½ teaspoon red beet root powder (or sub with a 1-2+ drops of red food colouring)
    • ½ teaspoon matcha powder (or sub with a 1-2+ drops of green food colouring)
    • ½ teaspoon turmeric powder (or sub with a 1-2+ drops of yellow food colouring)

    Sweet broth

    • 144 grams Chinese Rock Sugar
    • 4 cups water
    • 4-5 pandan leaves tied in a knot
    • 1 teaspoon Ginger Sliced

    Instructions
     

    Simple Method:

    • In a large pot, add water, sliced ginger, rock sugar and knotted pandan leaves. Cover with a lid. Bring to a boil and reduce to a rolling simmer for 30 minutes.
    • Meanwhile, in a large mixing bowl, add glutinous rice flour, icing sugar and whisk together. Then add hot boiling water and whisk again to form a dry ball of dough.
    • Roll the dough into little balls about 1 inch in diameter and coat with rice flour to prevent it from sticking.
    • Once complete, boil as many rice balls as desired in your sweet broth until they float. Enjoy!

    OPTIONAL Coloured Method:

    • DISCLAIMER: Natural food colouring will add a taste as they are made with natural ingredients, such as green matcha powder, blue butterfly pea powder, red beet root powder and yellow turmeric powder. If you'd like to avoid tasting these natural ingredients, please substitute with 1-2+ drops of food colouring until you reach your desired colour of choice. Now proceed with recipe....
    • In a large pot, add water, sliced ginger, rock sugar and knotted pandan leaves. Cover with a lid. Bring to a boil and reduce to a rolling simmer for 30 minutes.
    • Meanwhile, in 4 separate bowls add 50 grams of rice flour, 10 grams of icing sugar and ½ -1 teaspoon of coloured powder to each bowl (except the fourth which will be plain). Whisk dry ingredients.
    • Then add 30 ml of hot boiling water. Whisk again to form dry dough ball.
    • Roll the dough into little balls about 1 inch in diameter and coat with rice flour to prevent it from sticking.
    • Once complete, boil as many rice balls as desired in your sweet broth until they float. Enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Small pot
    Mixing bowl
    Measuring Set
    Slotted Spoon
    Nutrition
    Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
    Course Dessert
    Cuisine Chinese
    Keyword easy to make glutinous rice balls, glutinous rice balls, glutinous rice balls dessert, glutinous rice balls recipe, glutinous rice balls soup, tang yuan, tang yuan easy recipe, tang yuan recipe, tang yuan soup

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    Reader Interactions

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      Recipe Rating




    1. Letscurry

      April 07, 2020 at 4:29 pm

      5 stars
      Christie, this is such a unique colourful recipe. That bowl looks so glittery.I also enjoyed the fun fact about serving this dish to the new couple. Indeed such a sweet memory and we have similar tradition in Indian culture too.

      Reply
    2. Alexandra @ It's Not Complicated Recipes

      April 07, 2020 at 6:51 pm

      5 stars
      This is such a fabulous recipe - and what beautiful colours!

      Reply
    3. Lena

      April 14, 2020 at 3:48 pm

      5 stars
      Probably the easiest dessert I've made in awhile. The balls were so chewy and delicious.

      Reply
    4. Heidi | The Frugal Girls

      February 15, 2021 at 3:18 pm

      5 stars
      Your adorable little rice balls looks so delicious... and the colors add such a fun, whimsical twist!

      Reply
    5. OnLYiMA

      March 12, 2022 at 9:31 pm

      4 stars
      This was a simple lovely dessert soup. Nothing too intricate or difficult. I’ve made both the non-colored and colored version. I had matcha, turmeric and got beet root powder to color the balls. However, because these natural powders have flavor of their own, they ended tasting of them, which was off-putting. Next time I will use powdered food color so the taste will be neutral as possible.

      Reply
      • christieathome

        March 13, 2022 at 12:25 pm

        Thank you so much for making my recipe! I'm glad it wasn't too intricate or difficult! Yes, the natural powders definitely have a slight taste of their own so if you're not used to that, you can replace with powdered food colour.

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

    More about me →

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