Oozy Matcha Tang Yuan

This is a recipe for my Oozy Matcha Tang Yuan, or matcha glutinous rice balls. They are chewy in texture, with a flowing matcha milk jam filling on the inside.

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.

They're usually filled with something sweet (like red bean paste, crushed peanut) or something savoury.

However, they can also be unfilled. 

The glutinous rice gives the tang yuan its chewy and sticky texture.

When is it 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 it vegan?

Yes, tang yuan is vegan.

I've used a vegan version of my Green Tea Spread for the filling to keep the recipe vegan.

Ingredients you'll need:

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 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 the filling

I used a vegan variation of my 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

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. 

I like serving these with a simple ginger sugar syrup, but if you're feeling ambitious, you could do a red bean or black sesame soup.

How to cook 

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 serve & store

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 them?

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 recipes you may like

If you like mochi and matcha treats, you may like:

Matcha Brownie Brochi

Korean Matcha Mochi Bread

Matcha Hotteok (Sweet Korean Pancakes)

Matcha Red Bean Mochi

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/rating below.

Print Recipe

5 from 5 votes

Oozy Matcha Tang Yuan (Glutinous Rice Balls)

A recipe for oozy matcha tang yuan, or matcha glutinous rice balls. Chewy in texture, with an oozy matcha milk jam filling on the inside.

Prep Time45 mins

Cook Time5 mins

Total Time50 mins

Course: Dessert

Cuisine: Asian, Chinese

Servings: 18 pcs

Calories: 65kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Filling:

• 1 batch Vegan Matcha Green Tea Spread

Dough:

• 2 C glutinous rice flour
• 1 C hot boiled water

Cook ModePrevent your screen from going dark

Instructions

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 tablespoon 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.

Notes

Tang yuan is best served warm. The texture of the glutinous rice balls will become hard when chilled. Reheat in simmering water prior to serving.

Nutrition

Calories: 65kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!