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“民以食为天” (Mín yǐ shí wéi tiān)

"The people regard food as heaven"


Tang Yuan (汤圆), which translates to "soup balls," is a traditional Chinese dessert made of glutinous rice flour, often filled with sweet sesame or peanut paste.


It is commonly eaten during Lantern Festival (元宵节, Yuánxiāo Jié), marking the end of Chinese New Year celebrations. The round shape of Tang Yuan symbolizes family togetherness, unity, and completeness, making it an essential dish for festive gatherings.


Historically, Tang Yuan dates back to the Song Dynasty (960–1279 AD) and was originally called "Yuan Xiao" (元宵) in northern China. In the south, the name "Tang Yuan" became more popular due to its smoother pronunciation.


The dish has since become a staple during reunions, especially on the 15th day of the Lunar New Year, when families gather to celebrate the full moon.

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Serving & Tradition

Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.

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Hi! I`m Ben Pierce Jones

I've spent the last seven years traveling around the world, working and studying abroad.

Tang Yuan From China

A chewy mochi like dumpling with a sweet nutty interior. The perfect thing for a new year!

Prep time

30 minutes

Cook time

40 minutes

Serves

4

INGREDIENTS

For the dough:

  • 2 cups glutinous rice flour

  • ¾ cup warm water

For the filling:

  • ½ cup black sesame seeds (or peanuts)

  • 3 tbsp sugar

  • 2 tbsp melted butter or lard

For the sweet ginger soup (optional):

  • 4 cups water

  • 1 thumb-sized piece of ginger, sliced

  • ¼ cup rock sugar (or regular sugar)

For optional colored dumplings

Add beet juice for pink dumplings

Add green tea powder or matcha for green dumplings

Add butterfly pea juice for purple or blue dumplings

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Instructions

Make the filling:

  • Toast black sesame seeds (or peanuts) in a dry pan until fragrant.

  • Blend into a fine powder and mix with sugar and melted butter to form a paste.

  • Chill the paste in the fridge for about 30 minutes, then roll into small balls.

  • Prepare the dough:

    • In a bowl, gradually add warm water to the glutinous rice flour, mixing until a smooth dough forms. It should be soft but not sticky.

    • Divide the dough into small pieces and flatten each piece into a disk.

    • Add beet juice to the water mixture if you want pink dumplings, green tea powder if you want green ones.

  • Wrap the filling:

    • Place a ball of filling in the center of each dough disk.

    • Carefully seal and roll into a smooth ball- This works better if you lightly oil your hands.

  • Cook the Tang Yuan:

    • Bring a pot of water to a boil and gently drop in the Tang Yuan.

    • Cook until they float to the surface (about 5 minutes), then let them cook for another 2 minutes.

  • Make the ginger soup (optional):

    • Simmer water, ginger slices, and rock sugar for 10-15 minutes.

    • Serve Tang Yuan in the warm ginger soup.

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