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Easy Asian Recipes

20 Minute Dinner, 21 Days of Street Food, Dessert, Desserts, Freezer Friendly Recipes, Holiday Series, Nightmarket Series, Recipes, Search By Ingredients, Search By Series, Vegetarian Friendly · August 20, 2021

Tangyuan – Glutinous Rice Balls (3 Ingredients!)

Tangyuan - Glutinous Rice Balls (3 Ingredients!)

Chewy, soft glutinous rice balls only need THREE simple ingredients, one of the easiest and tastiest Taiwanese desserts that you will love!

If you never tried Tangyuan, Taiwanese chewy glutinous rice balls, it is a soft mochi dessert served on top of shaved ice or in sweet syrup soup.

You can bulk make Tangyuan ahead of time and freeze them up to three months.

Tangyuan is gluten-free and an easy dessert that is perfect for summer or winter. 

Tangyuan - Glutinous Rice Balls (3 Ingredients!)

Tangyuan is a popular dessert that you can find at Taiwanese Night markets.

In the summer, tangyuan is served on top of shaved ice or with cold tofu dessert.

In the winter, tangyuan is served with red bean soup or ginger syrup.

If you never tried Tangyuan, it has a chewy mochi-like consistency, but it becomes super soft when served hot.  

chewy mochi

All you need to make Tangyuan is glutinous rice flour, sugar, and water.

My grandma’s secret tip to give you that EXTRA chewiness is to boil a piece of dough, add it back to the rest of the dough, and knead until it becomes super soft.

This extra step will give you might market quality tangyuan that will make a world of difference. 

Tangyuan - Glutinous Rice Balls (3 Ingredients!)

Make Tangyuan in bulk so you can have it ready in less than 5 minutes.

Place the Tangyuan on top of a parchment-lined tray and freeze for 1 hour.

Once the rice ball is no longer soft, you can place it into a plastic bag and freeze it for up to 3 months.

When you are ready to eat, boil for 4-5 minutes or until it floats. 

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Tangyuan - Glutinous Rice Balls (3 Ingredients!)

Ingredients 

  • 250g of Glutinous Rice Flour 
  • 100g of Sugar 
  • 140 ml of Water 
  1. In a bowl, add glutinous rice flour, sugar, and water. Knead until it forms into a ball (it doesn’t need to be smooth). 
  2. Take two pieces of the dough around 3 tbsp of each. In a pot, add in water, bring it to a boil, add in the dough and let it cook for 2-3 minutes. 
  3. Add the dough back into the rest of the glutinous rice flour mixture, and knead until it becomes a smooth dough. Be patient; this process takes around 5 minutes; add more flour if too sticky. 
  4. Optional: add in food coloring to half of the dough. 
  5. Roll it out, and cut it into bite-sized pieces. Roll the pieces into a ball. 
  6. In a pot, add in water, bring it to a simmer on medium heat. Add in the rice balls and cook for 3-4 minutes or until it floats. 
  7. Enjoy on top of shaved ice or with red bean soup. 
Tangyuan
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Tangyuan

Chewy, soft glutinous rice balls only need THREE simple ingredients, one of the easiest and tastiest Taiwanese desserts that you will love! If you never tried Tangyuan, Taiwanese chewy glutinous rice balls, it is a soft mochi dessert served on top of shaved ice or in sweet syrup soup. You can bulk make Tangyuan ahead of time and freeze them up to three months. Tangyuan is gluten-free and an easy dessert that is perfect for summer or winter.
Prep Time5 mins
Active Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Asian, Chinese, Taiwanese
Keyword: Asian Food, Asian Recipes, Dessert, Easy, easy dessert, Easy Recipes, gluten free, mochi, Night market, QUICK RECIPES, Taiwanese Food, Taiwanese Recipes
Yield: 4 People

Materials

  • 250 g of Glutinous Rice Flour
  • 100 g of Sugar
  • 140 ml of Water

Instructions

  • In a bowl, add glutinous rice flour, sugar, and water. Knead until it forms into a ball (it doesn’t need to be smooth).
  • Take two pieces of the dough around 3 tbsp of each. In a pot, add in water, bring it to a boil, add in the dough and let it cook for 2-3 minutes.
  • Add the dough back into the rest of the glutinous rice flour mixture, and knead until it becomes a smooth dough. Be patient; this process takes around 5 minutes; add more flour if too sticky.
  • Optional: add in food coloring to half of the dough.
  • Roll it out, and cut it into bite-sized pieces. Roll the pieces into a ball.
  • In a pot, add in water, bring it to a simmer on medium heat. Add in the rice balls and cook for 3-4 minutes or until it floats.
  • Enjoy on top of shaved ice or with red bean soup.

Notes

Make Tangyuan in bulk so you can have it ready in less than 5 minutes. Place the Tangyuan on top of a parchment-lined tray and freeze for 1 hour. Once the rice ball is no longer soft, you can place it into a plastic bag and freeze it for up to 3 months. When you are ready to eat, boil for 4-5 minutes or until it floats.

Posted In: 20 Minute Dinner, 21 Days of Street Food, Dessert, Desserts, Freezer Friendly Recipes, Holiday Series, Nightmarket Series, Recipes, Search By Ingredients, Search By Series, Vegetarian Friendly

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About Me
Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.
I was born in Taiwan, a country with some of the best street food in the world. When I think back to my childhood, I remember all the fantastic restaurants my dad brought me to when I was young. You see, my family is also huge foodies; we use to wander around night markets every weekend, skip the last period in class to try out new restaurants, and every summer, we would travel around Taiwan exploring all the new “must try” dishes around the country.

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