Three-Flavor Tangyuan (Glutinous Rice Balls)

As the Winter Solstice, a time for enjoying tangyuan, draws near, I would like to share three heartwarming and delightful handmade tangyuan with you. This recipe features classic molten black sesame tangyuan, mugwort tangyuan filled with sweet red bean paste, and Ang Ku Kueh inspired tangyuan with a molten peanut filling.

The mugwort tangyuan, infused with mugwort, has a pleasantly chewy and bouncy texture. Its subtle herbal aroma pairs beautifully with the sweet red bean filling, creating a refreshing and smooth bite. The traditionally flavored Ang Ku Kueh tangyuan is naturally colored with beetroot powder, giving the outer skin a gentle red hue. Inside is a rich, molten peanut filling that releases an intense peanut aroma with every bite and is truly satisfying. The white sesame tangyuan has a soft and tender outer skin, filled with a rich black sesame paste that bursts and flows when gently bitten, delivering an instant sense of happiness and comfort.

During this festival that symbolizes reunion, gather family and friends to make tangyuan together. Enjoy three colors and three flavors in one sitting, delighting both the eyes and the palate, while wishing for harmony, togetherness, and fulfillment for the coming year.

Watch step by step recipe video below:

Ingredients (Makes 24)

Dough (Outer Skin) Ingredients:

300 g Glutinous rice flour
~225 g Water (25 g for “Ban Mu”)
2 g Mugwort powder
3 g Beetroot powder
3 g Cooking oil

White Tangyuan Filling:

40 g Black sesame
2 g White sesame
30 g Sugar
30 g Unsalted butter
10 g Water

Red (Ang Ku Kueh) Tangyuan Filling:

40 g Roasted peanut pieces or peanut powder
27 g Sugar
30 g Unsalted butter
10 g Water

Green (Mugwort) Tangyuan Filling:

Sweet red bean paste: 100 g

* Since these tangyuan already have sweet fillings, if you prefer them with soup, you can simply use the cooking water as the broth. If you like a richer flavor, feel free to add sugar or sweeten the soup with osmanthus honey.

* If not cooking right away, place the uncooked tangyuan in a container, spacing them apart, seal well, and store in the freezer.

* Kneading the cooked starter dough into the uncooked rice dough adds natural stickiness, resulting in a better texture with more chew and elasticity, while also helping prevent sticking.

Fillings Preparation

1. (Black Sesame Filling) Place the black and white sesame seeds into a non-stick pan. Toast over low heat until the white sesame seeds turn golden. Remove and let cool.
2. (Black Sesame Filling) Transfer the toasted sesame seeds to a grinder and process until finely ground. Place into a bowl, add sugar, unsalted butter, and water, and mix well. Transfer the mixture onto plastic wrap, shape into a log, wrap tightly, and freeze for 2 hours.
3. (Peanut Filling) Place cooked, peeled peanuts into a grinder and process until finely ground. Transfer to a bowl, add sugar, unsalted butter, and water, and mix well. Transfer onto plastic wrap, shape into a log, wrap tightly, and freeze for 2 hours.
4. (Red Bean Filling) Place the red bean paste onto plastic wrap, shape into a log, wrap tightly, and freeze for 2 hours.

Outer Layer Preparations

1. Starter Dough (Ban Mu) Preparation: From the 300 g of glutinous rice flour, remove 30 g and place it in a bowl. Add 25 g water, mix well, and press into a flat rice cake. Cook the flattened dough in boiling water until it floats, then remove.
2. Place the cooked starter dough into a large bowl containing the remaining glutinous rice flour. Gradually add water and mix until a dough forms, then transfer to a silicone baking mat or work surface.
3. Knead the dough until smooth, then divide it into three equal portions.
4. Take one portion and cover the other two with plastic wrap to prevent drying. Add beetroot powder to the first portion and knead until the color is evenly distributed. Add a small amount of cooking oil (1 g) and knead until smooth. Cover with plastic wrap and rest for 10 minutes.
5. Take the second portion, add mugwort powder, and knead until the color is evenly distributed. Add a small amount of cooking oil (1 g) and knead until smooth. Cover with plastic wrap and rest for 10 minutes.
6. Take the third portion, add a small amount of cooking oil (1 g), and knead until smooth. Cover with plastic wrap and rest for 10 minutes.
7. Divide each portion of dough into 8 equal pieces. Roll each piece into a ball, cover with plastic wrap, and set aside.
8. Divide the frozen black sesame filling, peanut filling, and red bean filling into 8 equal portions each. Roll into balls, cover with plastic wrap, and set aside.
9. Take one dough ball, press your thumb into the center and gently pinch to form a small bowl shape. Place the filling inside, seal the opening, and roll into a smooth ball. Repeat with the remaining dough and fillings.
10. Carefully place the tangyuan into boiling water. Gently stir with a ladle to prevent sticking. Once all the dumplings float to the surface, continue cooking for 1 more minute, then remove and serve in a bowl.