Tang Yuan Recipe
These sweet, chewy Chinese dumplings are perfect for celebrations. Soft, colorful, and served in aromatic sweet broth with ginger and pandan leaves!
Equipment
- Mixing Bowl
- Steamer
- Pot
- Measuring cups and spoons
- Rolling Pin
- Knife
Ingredients
For the Dough
- 2 cups glutinous rice flour
- 200 ml water plus an extra tablespoon if the dough is too dry
For the Sweet Broth
- 1 piece ginger 2-inch/5 cm, peeled and pounded
- 2-3 leaves pandan leaves tied into a knot
- 1/3 cup sugar or more to taste
For Coloring and Filling (Optional)
- red food coloring a few drops
- yellow/orange food coloring a few drops
- sweet filling optional, e.g., sesame paste or red bean paste
Instructions
Prepare the Dough
- In a large mixing bowl, combine the 2 cups of glutinous rice flour with 200 ml of water. Stir well until a dough forms. If the dough feels too dry, add an additional tablespoon of water until it reaches a soft and pliable consistency.
Divide and Color the Dough
- Once the dough is ready, divide it into two equal parts. Add a few drops of red food coloring to one half and yellow/orange food coloring to the other half. Knead each portion until the colors are evenly distributed.
Shape the Tang Yuan
- Take a small piece of colored dough and flatten it into a disc. If you’re using a filling, place a small spoonful in the center and carefully fold the dough over the filling, pinching the edges to seal it completely. Roll it gently in your hands to form a smooth ball. Repeat this process until you have used all the dough.
Prepare the Sweet Broth
- In a pot, bring 500 ml of water to a boil. Add the pounded ginger and tied pandan leaves, letting it simmer for about 10 minutes. Stir in the sugar and adjust to your taste, allowing it to dissolve completely.
Cook the Tang Yuan
- Using a steamer, steam the Tang Yuan over boiling water for about 10-15 minutes until they float to the surface and become translucent. This indicates they are cooked through.
Serve and Enjoy
- Once cooked, carefully remove the Tang Yuan from the steamer and add them to the sweet broth. Serve warm, garnished with additional pandan leaves if desired. Enjoy this delightful treat with your family and friends!
Notes
- Store leftover Tang Yuan in an airtight container in the refrigerator for up to 2 days and reheat by steaming or microwaving.
- Freeze uncooked Tang Yuan individually on a baking sheet before transferring to a container; boil from frozen adding extra cooking time.
- Customize fillings with sweetened red bean paste, sesame paste, or fruit purees for variety.
- Use natural food coloring alternatives like beet juice or matcha powder for vibrant dough without artificial colors.
- Be careful not to overwork the dough to keep the texture soft and chewy.