It’s nearing the end of Chinese New Year, and I need to share one more recipe… Oozy Matcha Tang Yuan.
Tang yuan are traditionally eaten during the Chinese New Year and Winter Solstice.
These round morsels are fun to eat with its chewy, soft texture.
WHAT IS TANG YUAN?
Tang yuan (“soup balls”) are Chinese glutinous rice ball dumplings made with glutinous rice flour.
The glutinous rice gives the tang yuan its chewy and sticky texture.
WHEN IS TANG YUAN EATEN?
Tang yuan is eaten during family gatherings such as reunions, Chinese New Year, and weddings.
The roundness of the dumplings symbolizes unity and togetherness.
IS TANG YUAN VEGAN?
Yes, tang yuan is vegan. I’ve used my Vegan Green Tea Spread for the filling to keep the recipe vegan.
INGREDIENTS IN TANG YUAN DOUGH
The tang yuan dough is very simple. There are only 2 ingredients for the tang yuan:
- glutinous rice flour: is different than rice flour; it’s also known as sticky rice flour, or sweet rice flour and can be made from short-grained or long-grained rice. This ingredient gives the tang yuan its chewy texture.
- hot water: denatures the flour which results in a softer, pliable dough.
HOW TO MAKE THE TANG YUAN DOUGH
The preparation of the glutinous rice balls is quite straightforward.
You can form the balls however large or small you like. (For these, I formed them into a small golf ball).
- Combine the hot boiled water with the glutinous rice flour.
- Mix the ingredients together until it forms a rough dough.
- Use your hands to knead until a smooth dough forms.
- Portion them into a small golf ball.
HOW TO MAKE OOZY MATCHA FILLING
I’ve taken my Vegan Matcha Green Tea Spread and popped them into these chewy, soft, glutinous rice balls.
The matcha green tea filling gently oozes out while it’s eaten warm.
- Make a batch of the green tea spread. Chill in the fridge.
- Use a small melon baller to scoop out small balls of the matcha filling onto a plate lined with plastic.
- Finally, freeze the matcha “balls” until firm (a few hours).
HOW TO ASSEMBLE THE MATCHA TANG YUAN
Roll each piece of dough into a ball and make a large indent with your thumb.
Place the frozen matcha filling and enclose it with the dough, pinching to close.
Repeat with the remainder.
HOW TO COOK THE MATCHA TANG YUAN
Fill a pot with water and bring to a boil.
Add the tang yuan to the water and cook for 2-3 minutes, until they float to the top, stirring every so often so they don’t stick to the bottom of the pot.
Serve warm with ginger syrup or a sweet soup.
HOW TO STORE COOKED TANG YUAN
Tang yuan is best enjoyed warm.
Like any other food made with glutinous rice flour, tang yuan does harden when it is cold. It’s advisable to only cook as many tang yuan as you are able to consume.
If you’re not able to finish the tang yuan, store the cooked tang yuan in a container in the fridge.
You can gently reheat the tang yuan in boiling water prior to serving.
CAN I FREEZE UNCOOKED TANG YUAN FOR LATER?
Yes, place the uncooked tang yuan onto a baking sheet with parchment paper and freeze until hardened (1-2 hours).
Then transfer the frozen tang yuan into a freezer-safe container and store for up to 3 months.
To reheat, add the frozen tang yuan into a pot of boiling water. Reduce the heat and cook for 7-8 minutes, stirring occasionally.
OTHER MATCHA RECIPES YOU MAY LIKE
If you like mochi and matcha treats, you may like:
As always, I’d love to see your creations — let me know if you try my recipe for Oozy Matcha Tang Yuan. Tag me on Instagram @siftandsimmer or leave me a comment below.
Oozy Matcha Tang Yuan (Glutinous Rice Balls)
- 1 batch Vegan Matcha Green Tea Spread
- 2 C glutinous rice flour
- 1 C hot boiled water
Make the matcha green tea filling:
- Make the matcha filling a day before you want to make the tang yuan.
- Using a small melon baller, scoop out small portions of Matcha Green Tea Spread and place them onto a plate lined with plastic wrap.
- Put the plate into the freezer for a few hours to solidify the matcha fillings.
Make the dough:
- In a medium mixing bowl, add the glutinous rice flour, make a well, and pour in the hot water in the center.
- Use a silicone spatula or a pair of chopsticks to mix together and form a dough. If the dough appears dry, add 1 Tbsp of water and keep mixing. Use your hands to feel the dough -- it should be able to form a ball without it being sticky. If the dough is too wet, add a little more glutinous rice flour.
- Break off small chunks of dough, about the size of a small golf ball. Roll into a ball, and use your thumb to make an indent.
- Remove the matcha filling from the freezer. Place one of the fillings in the center of the dough ball and enclose, pinching the dough together and roll gently so it forms a round sphere. Place onto a plate lined with plastic wrap. Repeat with the remainder.
- Note: Tang yuan can be frozen at this stage. Place into a freezer-safe container (be sure to leave some space between the spheres or they will stick together) for up to 3 months.
Cook the tang yuan:
- Fill a small pot with water. Bring to a boil over high heat. Gently drop in the tang yuan and let them simmer for 2-3 minutes, until they float to the top. Reduce the heat a little so that they don't explode.
- Carefully scoop out the glutinous rice balls with a slotted spoon and place into a bowl.
- Serve warm with ginger sugar syrup.