Tang Yuan: A timeless tradition

Austin Li

Tang yuan is one of China’s most auspicious desserts. It first originated during the Song dynasty in a city called Mingzhou, in present-day Ningbo. Although originally called Yuanxiao, which directly translates to “remove Yuan,” emperor Yuan Shikai ordered it to be renamed. Thus two names arose. Today, the dessert dumplings are referred to as “tang yuan” in southern China and “yuan xiao” in the north.

The dish consists of mochi-like balls made from glutinous rice flour served in translucent sugary soup. The versatile dumplings have a chewy and sticky texture and can be eaten in their simplest forms as plain balls or can be stuffed with fillings such as black sesame, red bean, peanut paste, and more. Although tang yuan is often the size of a marble, what it lacks in size, it makes up for in its large symbolic presence in Chinese tradition.

Centuries after its development, tang yuan is still popular today. In fact, no Lunar New Year celebration is complete without it, as the balls are often eaten on the last day. The pronunciation of “tang yuan” is a homophone of togetherness, union, and the gathering of people. Additionally, its roundness signifies union within Chinese culture. By eating these delicious dumplings with family and friends, one signifies going into the new year with those they love. Additionally, the dessert’s other nickname, “yuan xiao,” references the first full moon after the new year.

Today, you can find tang yuan in most Chinese restaurants and even at your local Asian supermarkets. That being said, the best way to eat them is at home with your loved ones. Below is an easy recipe you can follow.

Ingredients: 2 oz black sesame seed, 3 oz caster sugar, 1 cup sweet rice flour, ½ cup warm water

1. Finely grind sesame seeds. Add the caster sugar and add butter. Using a spatula, mix until everything is well combined. Scoop everything out into a bowl and put it in the refrigerator for about 30 minutes. This cooling process hardens the mixture for easy handling later.

2. While the filling is cooling, make the dough. Put the sweet rice flour into a mixing bowl, and slowly add in the warm water while stirring to form a dough. Cover with a damp towel.

3. Boil some water in a small pot and take out a small piece of the dough (about 1” in diameter). Add it to the boiling water and cook the piece of dough until it floats. Scoop it out and add it to the rest of the dough. Mix the two parts together until the dough is soft and smooth.

4. Divide the newly combined dough into 12 equal pieces (about 18 grams each, if you want to be really exacting), and roll them into balls. Keep the dough and dough balls covered with a damp paper towel while assembling.

5. Take out the filling after it’s cool (30 minutes). Roll the filling into small marble-sized balls, about 4 to 5 grams each. Then take each dough ball and flatten it into a circle about 2 inches in diameter. Add the filling to the center, and close the dough over the filling. Roll the ball around in your hands until it’s smooth and round. Repeat until all the sesame balls are made.

6. While assembling, bring a medium pot of water to a boil. Add the sesame balls and stir immediately to prvent them from sticking. Adding the sesame balls will cool down the water temperature significantly, so once the water comes back up to a boil, add a 1/2 cup of water to the pot. Repeat this step two more times. This cooking process will allow enough time for the sugar and butter to melt nicely into a smooth filling. Serve the sesame balls in a bit of hot cooking water with added sugar to create a syrupy broth.