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A bowl of glistening red bean rice balls in a clear broth

Red Bean Rice Balls (Tangyuan)

Red bean rice balls, known as Tangyuan, are chewy glutinous rice flour dumplings filled with sweet red bean paste, boiled until they float and served in sweet ginger broth. A traditional Chinese dessert eaten at the Lantern Festival, the round shape symbolizes family unity and completeness. The floating test — the balls rise to the surface when cooked through — is the most reliable doneness indicator.
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Prep Time 25 minutes
Cook Time 7 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Rice Balls
  • 200 grams glutinous rice flour mochiko or sweet rice flour
  • 190 ml warm water add gradually
  • 200 grams sweet red bean paste (adzuki) store-bought or homemade
Serving Broth (optional)
  • 3 cups water
  • 2 tablespoons sugar or to taste
  • 3 slices fresh ginger optional, for the broth

Method
 

  1. In a large bowl, gradually add the warm water to the glutinous rice flour, mixing as you go, until a soft dough forms. Knead for 2-3 minutes until smooth and pliable. Cover with a damp cloth and rest for 15 minutes.
  2. Divide the red bean paste into small balls of about 1 tablespoon each. If the paste is very thick, knead briefly with moistened hands.
  3. Pinch off about 1.5-2 tablespoons of rice dough and flatten into a circle in your palm. Place a red bean paste ball in the center. Bring the edges of the dough up around the filling and pinch to seal. Roll between your palms to form a smooth ball.
  4. Repeat until all dough and filling are used.
  5. If making broth, combine water, sugar, and ginger slices in a saucepan and bring to a simmer, stirring until sugar dissolves. Keep warm.
  6. Bring a separate pot of water to a gentle boil. Carefully add the rice balls and cook until they float to the surface and appear slightly translucent, about 5-7 minutes.
  7. Remove with a slotted spoon and serve in bowls with the sweet ginger broth or cooking water. Serve warm.

Notes

Add warm water to the glutinous rice flour gradually — the dough should be soft and pliable, not sticky or cracking. Keep a small bowl of water nearby to wet your hands while shaping to prevent sticking. The balls are done when they float to the surface and look slightly translucent. Serve warm; they become dense and chewy when cold.