Tangyuan with red bean paste recipe

What is Tangyuan?

Tangyuan are soft, chewy glutinous rice balls served in a sweet soup or syrup. They come from Chinese home kitchens and are especially linked to moments of reunion and they’re traditionally eaten at festivals like the Lantern Festival, but they also show up during Chinese New Year celebrations because the meaning fits so well.

This version is the classic comfort one: red bean paste filling with a simple ginger syrup. It’s easy, not complicated. Is the classic filling not your vibe we also have some other suggestions like black sesame or peanut filling.

You only need a few ingredients, and you can conveniently purchase them all at once from Dun Yong, an Asian online shop that has been supplying Asian products in the Netherlands since 1959.

 

Makes: 12–16 balls (serves 4)
Time: about 45 minutes (including chilling the filling)

 

Ingredients

For the filling

• 200–250 g red bean paste (sweetened adzuki paste)

For other filling options, see the end of the recipe.

For the dough

• 250 g glutinous rice flour (sticky rice flour)
• Pinch of salt
• 180–220 ml warm water (add gradually)

For the ginger syrup

• 800 ml water
• 3–5 slices fresh ginger
• 2–3 tbsp brown sugar (or to taste)

 

Instructions

1) Chill the filling (this stops leaks)

Scoop the red bean paste and roll it into 12–16 small balls (marble-sized).

Place them on a plate and freeze for 15–20 minutes.
This small step matters because firm filling is easier to wrap, so your tangyuan stay neat and round.

2) Make the dough (aim for soft and smooth)

Put the glutinous rice flour and salt in a bowl. Add warm water a little at a time, mixing with chopsticks or a spoon at first, then kneading by hand.

You’re looking for a dough that feels:

• smooth and pliable
• not dry (dry dough cracks)
• not overly sticky (wet dough clings to everything)

If it feels dry, add a teaspoon of water. If it feels too sticky, dust in a little more flour.

3) Fill and shape (gentle hands win here)

Pinch off a piece of dough and roll it into a ball (about the size of a walnut).

Flatten into a disc in your palm.

Place a frozen red bean ball in the centre, fold the dough around it, then roll gently until smooth.

If you spot a tiny crack, don’t panic—rub it closed with a slightly damp finger, or patch with a rice-grain bit of dough.

4) Cook the tangyuan (float = nearly done)

Bring a pot of water to a gentle boil. Slide in the tangyuan and stir once carefully so they don’t stick.

When they float to the top, cook for 2–3 more minutes. That’s when the outside turns glossy and chewy—so don’t keep them boiling for ages.

5) Make the ginger syrup (the “winter hug” part)

While they cook, simmer the water with ginger slices and brown sugar for 5–10 minutes. Taste and adjust sweetness.

Serve the tangyuan in bowls with a ladle of warm ginger syrup. Best eaten straight away while they’re soft and bouncy.

 

Options for other fillings

In addition to the classic red bean filling, there are also other delicious options. Our own favourites are black sesame or peanut filling.

You can buy the black sesame filling ready-made from us. For the peanut filling, we have an easy recipe:

Ingredients

• 130 g – peanut butter

• 40 g – crushed peanuts

• 50 g sugar

• 60 g unsalted butter

Mix all these ingredients together well to form a paste.

 

Extra information

“Glutinous” does not mean gluten. It means “sticky” in texture; it’s still rice flour.

Make-ahead friendly: Shape the tangyuan, freeze them on a tray, then store in a bag. Cook straight from frozen; just give them an extra minute after they float.

Want less sweetness? Keep the red bean paste as-is, and simply use less sugar in the ginger syrup. That way it stays a treat, but not a sugar bomb.

Quick option for busy days: Dun Yong also sells ready-made sesame tangyuan you just boil and serve, so you get the chewy joy with zero rolling.

 

Mini FAQ

Can I make tangyuan in advance?

Yes. Fill, roll, freeze on a plate, then place in a bag. Cook them straight from the freezer; the balls will take a little longer to cook.

Why are my riceballs tearing?

Usually, the dough is too dry or there is a crack in the seal. Add a little more water to the dough and roll it really smooth.

What products do I need from an Asian online shop?

Glutinous rice flour, red bean paste, ginger, sugar and, for variations, matcha or black sesame paste.