Simply Recipes / Frank Tiu

In Chinese, tangyuan translates to soup balls.

The mounds of glutinous rice flour look like little white snowballs nestled in a sweet, melty puddle.

Coincidentally, the words tangyuan are also a homonym for the Chinese phrase getting together.

Three Bowls of Red Bean Tangyuan with Soup Spoons and a Pot with More

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Many Chinese families make this recipe together during big holiday gatherings like Mid-Autumn Festival and Lunar New Year.

Red bean tangyuan is a deliciously warm and lightly sweet Chinese dessert.

The soft and chewy balls have a mochi-like texture and the adzuki red bean filling adds creamy sweetness.

Bowl of Red Bean Tangyuan, and in the Background, a Pot and a Bowl with More

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It is usually sold dried and can be easily found at most Asian supermarkets and online retailers.

The beans are often eaten in paste form, which is lightly nutty, earthy, and often sweetened.

The texture is similar to mashed sweet potato.

Bowl of Red Bean Tangyuan with One Tangyuan Dumpling Sitting on a Raised Soup Spoon with a Bite Missing, and in the Background, Another Bowl and More in a Pot

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Soaking allows the red beans to hydrate thoroughly so that heat can penetrate and cook the beans properly.

It also shortens the cooking time.

If time is an issue, you’re able to use store-bought anko (red bean paste).

Three Bowls of Red Bean Tangyuan with Soup Spoons, and on the Left, a Pot with More and on the Right, a Tea Kettle Sitting on Napkins

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It is also readily available in most Asian markets.

Note that azuki red beans are very different from red kidney beans and they cannot be used interchangeably.

It is completely different from rice flour, which is made from medium and long-grain rice.

Adzuki Beans Soaking in a Bowl of Water for Red Bean Tangyuan Recipe

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Glutinous rice flour will give you that light chewy texture like mochi.

With the addition of hot water, glutinous rice flour will transform into a thick sticky paste.

Glutinous rice flour can be found in the flour aisle of your Asian supermarket or online.

Red Beans Boiled Down and Squished Using a Spatula for Red Bean Tangyuan Recipe

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This is what gives tangyuan and mochi their soft yet chewy texture.

Cold water will fail to activate the stickiness and will instead turn the dough into rice milk.

Adjusting the Sweetness

I prefer to usedark brown sugar when making the sweet ginger syrup.

Red Bean Paste on a Lifted Spatula to Show Consistency for Adzuki Bean Tangyuan

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The molasse-y sweetness complements the ginger notes so well.

Dark brown sugar is available at supermarkets, but feel free to use traditional brown rock sugar.

If preferred, add more sugar to taste.

Bowl of Glutinous Rice Flour Mixed with Hot Water for Tangyuan Recipe

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you could double or triple the red bean paste to use in other Asian desserts.

Cover the bowl and let soak at room temperature for 8 hours or overnight.

Drain the beans and discard the water.

Shaggy Glutinous Rice Flour on a Counter for Tangyuan

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In a saucepan, add the soaked beans, 3 cups of fresh water, and sugar.

Pierce the red beans with a fork to check for doneness; they should be super soft.

If theyre not, add more water if needed and replace the lid and continue cooking.

Glutinous Rice Dough Ball on a Counter for Tangyuan

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Refrigerate for at least 2 hours, or until firm.

In a large bowl, add the glutinous rice flour and boiling water.

Stir until it becomes a shaggy dough and is just cool enough to handle.

Dough Ball Cut into Eight Pieces Using a Bench Scraper

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If the dough is too dry, add boiling water a teaspoon or two at a time as needed.

Divide the dough in half.

Wrap one half with plastic wrap and set it aside to prevent drying out.

Two Pieces of Dough Rolled into Balls and Placed on the Counter, and to the Right, the Divided Dough Ball Rests under Plastic Wrap

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Grab one piece and cover the remaining dough with plastic wrap.

Roll out into a log and divide in half.

Roll both halves into a ball and place one under the plastic wrap.

Filling the Tangyuan (R to L): Thumb Used to Create Indents on Both Small Rolled Dough Balls and the Rest of the Divided Dough Ball under Plastic Wrap

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Use your thumb to make an indent in the remaining dough ball.

If they become dry, lightly wet your hands with water.

Scoop out about 1/2 teaspoon of red bean filling and place it in the center of the indent.

Filling the Tangyuan: Indented Dough Ball Placed on One Hand (Between the Index Finger and Thumb) and Indent Is Filled with Red Bean Paste

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Pinch the walls to seal in the filling and roll until it becomes a smooth ball.

Roll the tangyuan in excess glutinous rice flour to prevent it from sticking and place on a baking sheet.

Cover loosely with a kitchen towel.

Filling the Tangyuan: Hand Carefully Clenching around the Rice Ball to Close It

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Repeat these steps with the other piece of prepared dough, then with the rest of the tangyuan dough.

At this point, you’ve got the option to freeze the tangyuan or cook them.

To freeze:Dust a baking sheet with glutinous rice flour to prevent sticking.

Filling the Tangyuan: Hand Showcasing a Successfully Closed Tangyuan with Red Bean Filling Inside

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Spread the tangyuan apart into a single layer.

Freeze for 4 hours, or until they are fully frozen, before transferring them to a freezer bag.

you might cook them directly from frozen, just add a few minutes to the cook time.

Tangyuan on a Sheet Pan after Coated with More Rice Flour

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To cook and serve:In a pot, add the ginger, dark brown sugar, and water.

Stir over high heat and bring to a boil.

For a clear soup, use a spoon to skim off any foam from the top.

Rice Balls Added to Pot of Boiling Gingery Syrup

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This recipe makes enough gingery sweet syrup to cook and serve all of the tangyuan.

If you are cooking less at a time, adjust the soup accordingly.

Use a ladle to scoop the tangyuan and soup into bowls.

Spoon Used to Skim Off Foam from Red Bean Tangyuan

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Ladle with Two Rice Balls Raised, and in under It, a Pot Filled with More Red Bean Tangyuan

Simply Recipes / Frank Tiu