Tang yuan

Soft and chewy glutinous rice balls filled with a sweet black sesame filling, these tang yuan are a traditional Chinese treat enjoyed in a sweet ginger soup!

To celebrate the year of the rabbit, 2023, we’re making these tang yuan in the shape of a rabbit!

This year is a special year for me because I was born in 1999, the year of the rabbit, and this year I turn 24. To celebrate we’re making this black sesame tang yuan in the shape of cute bunnies!

What is tangyuan?

Tang yuan (汤圆), also known as Yuan Xiao (元宵) are a traditional Chinese glutinous rice dumplings filled with a lava-like filling and typically served in soup.

The rice ball is soft and chewy with a mochi-like texture and the filling ranges from red bean paste to peanut butter. However, the most common tang yuan filling is black sesame paste. Its nutty and fragrant flavor works so well with the chewy skin. And when you bite into the tang yuan the filling should ooze right out as a liquid.

There are several different ways to serve it, but they’re always served in soup. I grew up eating tangyuan served in a sweet fermented rice soup. But there are so many other options including red bean soup or this sweet ginger soup that I’m showing you how to make today.

When do you eat tang yuan?

Tang yuan can be eaten all year round however it has a special place on the 15th day of the lunar new year where we celebrate the winter solstice festival (dongzhi 冬至) or lantern festival (yuanxiao jie 元宵节)!

This is the last day of Chinese new year and celebrations are held where lanterns are lit and performances are held! This is a time when we let go of the past year and bring in the new one with lots of good luck and fortune.

This Chinese dessert is eaten during this time because of their auspicious meaning. The roundness of tangyuan symbolizes completeness and reunion. It represents family reunion and togetherness, so it’s a tradition to eat it with your family during this time!

Ingredients

Black Sesame Filling

• Black sesame seeds: I like to use toasted black sesame seeds as they have a nuttier, toasted taste. If yours aren’t toasted put them in a dry frypan over medium heat and stir constantly for about 5 minutes, they should crackle and smell fragrant.
• Granulated sugar: Aka white sugar. Sugar is needed to sweeten the filling!
• Unsalted butter: Butter holds the sesame seeds together so we can roll them into balls. It also melts once the tang yuan have boiled to create that lava-like filling

Dough

• Glutinous rice flour: Aka sweet rice flour. Make sure you use glutinous rice flour as this gives the tang yuan that chewy consistency.
• Warm water: Make sure you use warm, not hot water. Hot water can cook your glutinous rice flour when cooked causing it to get sticky.

Sweet Ginger Soup

• Brown sugar: I like to Asian brown sugar slabs, which can be found in most Asian grocery stores as they have the flavor I grew up eating. If you can’t find those regular brown sugar or rock sugar works perfectly. You can adjust the sweetness to your personal taste.
• Fresh ginger: Ginger adds warmth and dimension to the soup! You can omit it if you prefer.
• Dried osmanthus: These little yellow flowers are traditionally served in the soup, and can be found in your local Asian grocer. Once again totally optional and can be left out if you can’t find them.

Tips for Making Tang Yuan

Use Warm Water for Softer Dough

Using warm water (not hot) when mixing glutinous rice flour helps soften the dough and makes it more pliable. This results in a smoother texture and helps reduce cracking during shaping.

Chill the Filling Before Wrapping

Refrigerate or lightly freeze the sesame or other filling before wrapping. This firms up the mixture, making it easier to shape into balls and wrap with the delicate rice dough without breaking.

Add a Pinch of Salt to the Dough

Adding a small pinch of salt to the dough enhances the natural sweetness of the rice and balances the filling’s flavor. It also improves overall taste complexity.

Knead the Dough in Small Batches

If you’re making a large batch of Tang Yuan, divide the dough and knead smaller portions to keep the texture consistent and prevent it from drying out.

Rest the Dough Before Shaping

Let the dough rest for 10–15 minutes after kneading. This helps relax the dough, making it easier to roll out and shape.

Use the Add-Cold-Water Method

When tangyuan float to the top, add a splash of cold water and bring the pot back to a gentle boil two to three times. This traditional trick ensures the filling is molten without the skin splitting, giving you that luscious lava bite.

Experiment with Natural Colors

Infuse the dough with beetroot for a blush pink, butterfly pea flower for sky blue, or purple sweet potato for a lilac hue. A rainbow of glutinous rice balls not only delights the eye but adds subtle earthy flavors to your festive spread.

Season the Filling with Salt

A delicate pinch of salt in black sesame or peanut filling enhances sweetness while creating balance. It’s a small adjustment that transforms the taste from simple to sophisticated.

Mind the Texture of the Filling

Grind your sesame seeds or peanuts until sandy, not powder-fine. A sandy grind melts smoothly into a velvety filling, while a dusty texture can taste chalky.

Simmer Gently for Best Results

Maintain a gentle simmer rather than a rolling boil. The delicate rice skins stay intact and the dumplings float gracefully, like little moons in water.

Turn Tangyuan into a Family Activity

Invite friends or family to join in wrapping. Working in pairs—one rolling, one sealing—turns this dessert into a tradition of togetherness, echoing the festival’s spirit of reunion.

Variations

Matcha Sesame Tang Yuan

Add 1 teaspoon of matcha powder to the glutinous rice flour for a natural green color and subtle green tea flavor. This pairs well with traditional black sesame or red bean fillings.

Savory Tang Yuan with Pork or Mushroom Filling

Tang Yuan doesn’t always have to be sweet. Use seasoned ground pork or a mix of minced mushrooms and scallions as a savory filling, and serve the dumplings in a light broth.

Chocolate or Nutella-Filled Tang Yuan

For a fun twist, use small spoons of Nutella or place a mini chocolate truffle inside each rice ball. These are especially popular with children and fusion dessert lovers.

Fruit Jam or Compote Filling

Use thickened strawberry, mango, or lychee jam as a fruity filling. Make sure the jam is not too runny to avoid leakage during boiling.

Pumpkin or Sweet Potato Dough

Substitute part of the water with pumpkin or mashed sweet potato for a naturally colored and slightly sweet dough.

Peanut Butter Tangyuan

Combine smooth peanut butter with sugar for a filling that is creamy and nostalgic. It is a simple twist that feels familiar yet indulgent.

Salted Egg Yolk Custard Tangyuan

Blend mashed salted egg yolks with custard for a luxurious, golden filling. The contrast of salty and sweet creates an irresistible richness.

Lotus Seed Paste Tangyuan

A filling of lotus seed paste offers a delicate sweetness with a smooth finish. This variation is popular in many southern Chinese traditions.

Savory Tangyuan in Pork Broth

Prepare unfilled tangyuan and simmer them in a light pork bone broth with leafy greens. This savory version makes a comforting winter meal.

Striped or Marbled Tangyuan

Knead together two colored doughs to create swirls or marbling. These dumplings bring a striking, modern elegance to your table.

Mini Tangyuan with Fermented Rice Wine

Tiny tangyuan floating in sweet fermented rice wine soup create a dessert that is both slightly boozy and wonderfully warming.

Serving Suggestions

Serve in Osmanthus Syrup

Create a floral and lightly sweet syrup using dried osmanthus flowers, rock sugar, and water. This adds a fragrant dimension and is often served during spring festivals.

Coconut Milk and Pandan Soup

Prepare a sweet soup base using coconut milk, pandan leaves, and a bit of sugar. The creamy texture pairs well with Tang Yuan and gives it a Southeast Asian flair.

Skewered and Lightly Grilled

After boiling and cooling, place Tang Yuan on skewers and grill or toast briefly to add a smoky, caramelized outer layer. Brush with syrup or honey for added flavor.

Almond Milk with Toasted Sesame

Serve Tang Yuan in warmed almond milk and garnish with toasted sesame seeds for a nutty and creamy presentation.

Chilled Sweet Soup for Summer

Serve Tang Yuan cold in a lightly sweetened soup with crushed ice or chilled coconut milk for a refreshing summer dessert.

Osmanthus and Rock Sugar Syrup

Simmer dried osmanthus flowers with rock sugar and water to create a golden syrup. Pour over tangyuan for a fragrant floral touch.

Almond Milk Latte Tangyuan

Serve tangyuan in warmed almond milk, whisked until frothy. This presentation mimics a latte, blending café culture with Chinese tradition.

Tangyuan Sundae Bowl

Pair hot black sesame tangyuan with scoops of vanilla ice cream and a drizzle of honey. The mix of temperatures and textures is unforgettable.

Tangyuan in Hot Chocolate

Float tangyuan in rich hot chocolate for a fusion dessert. The chewy rice balls replace marshmallows with a delightful surprise in every sip.

Soy Milk Tangyuan

Warm unsweetened soy milk and sweeten lightly with sugar before adding tangyuan. This pairing is nutty, comforting, and dairy-free.

Fruit-Infused Tangyuan Soup

Simmer tangyuan in lightly sweetened water infused with slices of orange or pear. The fruitiness adds brightness and a refreshing contrast.

Common Mistakes to Avoid

Over-Kneading the Dough

Stop kneading once the dough becomes smooth. Over-kneading toughens the texture and prevents that soft, chewy bite.

Using Fillings That Are Too Runny

If the filling is warm or oily, it will leak during cooking. Chill before wrapping to keep the mixture firm.

Rolling the Skin Too Thin

Thin skins are prone to cracks. Aim for an even 2 to 3 millimeters of dough for durability and balance.

Boiling Too Vigorously

High heat causes dumplings to bounce against one another until they split. A steady simmer is the safest method.

Cooking Too Many at Once

Crowding the pot lowers water temperature and leads to uneven cooking. Cook tangyuan in small, manageable batches.

Skipping the Seal Check

Even the tiniest opening can leak filling. Pinch dough together firmly and smooth the surface before boiling.

Tang Yuan Recipe

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Soft and chewy glutinous rice balls filled with a sweet black sesame filling, these tang yuan are a traditional Chinese treat enjoyed in a sweet ginger soup!

• Author: Catherine Zhang
• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 4 serves (approx 12 balls) 1x
• Category: Asian Dessert
• Method: Easy
• Cuisine: Chinese

Ingredients

Units MUS Scale 1x2x3x

Black Sesame Filling

• 50g Black sesame seeds (1/3 cup)
• 50g White sugar (1/4 cup)
• 60g Unsalted butter (1/4 cup), room temperature

Dough

• 130g Glutinous rice flour (1 cup)
• 120ml Warm water (1/2 cup)

Sweet Ginger Soup

• 45g Brown sugar (1/4 cup)
• 480ml Water (2 cups)
• 3 slices of fresh ginger
• Dried osmanthus, optional

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Instructions

Black Sesame Filling

1. Combine the black sesame and sugar in a food processor and blitz until it forms a fine powder
2. Add the butter and blitz until it’s smooth
3. Transfer the filling to a bowl, cover, and chill for 30-60 minutes
4. Once firm scoop 1/2 tbsp scoops of filling and roll into balls
5. Place in the fridge to chill while you prepare the dough

Dough

1. Combine the glutinous rice flour and water in a bowl and mix until a shaggy dough forms
2. Knead the dough until smooth, adding more glutinous rice flour or water until it’s smooth and soft (it should have the texture of an earlobe)
3. Take 1 tbsp of dough and cover the rest with a piece of cling wrap
4. Roll it into a ball and use your thumb to create a cavity in the centre of the ball
5. Place a ball of sesame filling in the center and smoothen the edges of the dough over the black sesame filling to enclose it
6. Roll the ball between your palms to smoothen the edges and form a smooth ball
7. Repeat with the remaining dough and filling
8. (To make the bunny color 1 tsp of the dough pink. Roll a small ball of white dough into a tail and attach it to the back of a tang yuan with some water. Form two small logs with white dough and top them with a bit of pink for the ears. Stick black sesame seeds into the dough for the eyes and a small dot of pink dough for the nose!)

Sweet Ginger Soup

1. Combine the sugar, water, and ginger in a small saucepan and bring to a boil
2. Reduce it to a simmer and cook for 5 minutes, occasionally stirring until the brown sugar has completely dissolved
3. Divide the soup among your serving bowls
4. Bring a large pot of water to a boil over medium-high heat and add the tang yuan
5. Stir gently to prevent the tang yuan from sticking to the bottom of the pot
6. Once the tang yuan floats to the surface of the water boil for another minute
7. Remove the tangyuan and divide them among your serving bowls
8. Top with osmanthus flowers and serve

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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