Red Bean Tangyuan (Soup Dumplings)

It’s been so long since I‘ve posted anything! One of my new years resolutions was to keep up with this blog again, and here I am – one month late. Better late than never?

I tried a couple of fun recipes these past few weeks, and thought I’d share one that is typically made around this season in China – Tangyuan. These are also known as sweet soup dumplings, and are made by making a dough of glutinous rice flour and water, then filling it with a sweet filling of your choice (typically black sesame or red bean paste). I found some recipes online, but ended up going with one that my mother sent over to me! Thanks mom 🙂

I also used red bean just because I knew how to ask for it at the Oriental Supermarket..

Red Bean Tangyuan:
Makes roughly 10 Tangyuan

4 oz (roughly 1/2 c) sweet rice flour (also known as glutinous rice flour)
100 mL (slightly less than 1/2 c) water
3 oz (roughly 1/4 c packed) red bean paste

1) Mix the water and rice flour until it forms a smooth and soft (but not sticky) dough.
2) Roll the dough into small balls, approx 1 inch in diameter (can be smaller or larger as preferred).
3) Roll the red bean paste into even smaller balls (anywhere from 1/4-1/2 inch diameter) – the smaller the balls, the easier they are to squish into the dough.
4) Flatten a dough ball in your palm and place the red bean paste in the center. Mold the dough around the red bean paste and form again into a ball.
5) Repeat with all of the dough balls.
6) Boil a pot of water.
7) Drop the tangyuan into the water and boil! The tangyuan are cooked when they float to the surface.

Tangyuan dough Tangyuan filled Tangyuan Bean Tangyuan making Tangyuan cooking tangyuanbowl

Serve immediately for maximum tastiness!

A delicious bitten tangyuan
A delicious bitten tangyuan

Could be a fun Valentine’s Day Treat too! Nom! Enjoy!!


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