😳 No Dough Required! The Easiest Tangyuan Recipe 湯圓 | Kind of Cooking

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.

Toast black sesame seeds lightly in a pan, being careful not to burn them.

If you have white sesame, add it to the pan to help gauge when the black sesame is done.

Once toasted, blend the black sesame seeds in a blender until they form a powder.

Add sugar and butter (or coconut oil) to the blender and blend on high for about 3 minutes until it turns into a paste.

Transfer the filling to a bowl and refrigerate until it solidifies for easier rolling.

Once solidified, roll the filling into balls and place them on parchment paper, then freeze until hard.

In a pot, boil water and add rock sugar and a few slices of ginger to make a simple syrup.

In a shallow dish, add glutinous rice flour and toss the frozen filling balls in the flour until coated.

Submerge the coated balls in cold water briefly, then return them to the flour for another coating.

Repeat the coating process multiple times until satisfied with the thickness.

Bring water to a gentle boil and cook the tangyuan for about 5 minutes or until they float to the surface.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens