Dessert

Glutinous Rice Balls (Tangyuan)

Name: Glutinous Rice Balls (Tangyuan)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 0.5 cup black sesame seeds toasted; 0.25 cup powdered sugar; 2 tbsp coconut oil melted; 1.5 cup glutinous rice flour; 0.75 cup warm water; 1 pcs ginger sliced; 2 tbsp brown sugar; 4 cup water

These sweet and chewy glutinous rice balls are a traditional Chinese dessert, often enjoyed during festivals. They feature a rich black sesame filling encased in a soft, pliable rice dough. This vegan recipe is simple to make and deeply satisfying.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 396 kcal

VeganVegetarianGluten-free

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

filling

0.5 cupblack sesame seeds, toasted
0.25 cuppowdered sugar
2 tbspcoconut oil, melted

dough

1.5 cupglutinous rice flour
0.75 cupwarm water

soup

1 pcsginger, sliced
2 tbspbrown sugar
4 cupwater

Equipment

food processor · pot · mixing bowls

The method

Step by step

1
Grind the toasted black sesame seeds in a food processor or spice grinder until they form a fine powder.
About 2 min
Cook’s note: Ensure the sesame seeds are finely ground for a smooth filling.
2
Transfer the ground sesame seeds to a small bowl, then add the powdered sugar and melted coconut oil.
About 1 min
3
Mix the filling ingredients thoroughly until a thick paste forms.
About 2 min
Cook’s note: The consistency should be firm enough to roll into small balls.
4
Roll the black sesame paste into small balls, about 1/2 inch (1.25 cm) in diameter, and set aside.
About 5 min
5
In a large mixing bowl, combine the glutinous rice flour and gradually add the warm water.
About 2 min
Cook’s note: Add water slowly, as the amount needed can vary slightly.
6
Knead the mixture until it forms a smooth, pliable dough that is not sticky.
About 5 min
Cook’s note: If the dough is too dry, add a tiny bit more water; if too wet, add a little more glutinous rice flour.
7
Divide the dough into 16-20 equal pieces and roll each piece into a small ball.
About 5 min
Cook’s note: Aim for uniform sizes for even cooking.
8
Flatten each dough ball into a disc, then place one black sesame filling ball in the center.
About 8 min
9
Carefully bring the edges of the dough up and pinch them together to seal the filling completely, then gently re-roll into a smooth ball.
About 10 min
Cook’s note: Ensure there are no cracks to prevent the filling from leaking during cooking.
10
In a medium pot, bring the water for the soup base to a boil.
About 5 min
11
Add the sliced ginger and brown sugar to the boiling water and simmer for 5 minutes to infuse the flavors.
About 5 min
12
Carefully drop the prepared glutinous rice balls into the simmering ginger-infused water.
About 1 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
13
Cook the rice balls for 5-8 minutes, or until they float to the surface and appear plump.
About 8 min
Cook’s note: Once they float, cook for an additional 1-2 minutes to ensure the filling is heated through.
14
Serve the glutinous rice balls immediately in the ginger syrup.
Cook’s note: They are best enjoyed warm.

Per serving

Nutrition

72%Score

Calories: 395.6kcal
Protein: 6.4g
Carbs: 54.9g
Fat: 17.7g
Fibre: 3.6g
Sugar: 13.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Cooked tangyuan are best eaten fresh, but can be stored in an airtight container in the fridge.

Reheating

Reheat by simmering gently in hot water or the ginger syrup until warmed through.