Making Tangyuan with my Mum… in Hokkien!

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour is lower in carbohydrates, while regular rice flour is more accessible.

black sesame paste

🥗Healthier: sunflower seed butter

💰Cheaper: tahini

Sunflower seed butter offers a similar nutty flavor, while tahini is often less expensive.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is healthier, while sunflower seed butter is budget-friendly.

red bean paste

🥗Healthier: homemade bean puree

💰Cheaper: canned beans

Homemade puree is healthier and canned beans are more economical.

Mix glutinous rice flour with water in a bowl until a smooth dough forms.

Divide the dough into small balls, about the size of a marble.

Flatten each ball and place a small amount of filling (black sesame paste, peanut butter, or red bean paste) in the center.

Carefully fold the dough over the filling and roll it back into a ball, sealing it completely.

Bring a pot of water to a boil over high heat.

Gently drop the filled balls into the boiling water.

Cook until the tangyuan float to the surface, about 5-7 minutes.

Remove the tangyuan with a slotted spoon and transfer to a serving bowl.

Prepare a ginger syrup by boiling sliced ginger with water and sugar until fragrant.

Pour the ginger syrup over the tangyuan before serving.

Serve warm, optionally garnished with coconut flakes.

Cooking Techniques

Spice Level:

Allergens