Tang Yuan Recipe - Grandma Sticky Rice Balls Secret Recipe

Step-by-step Tang Yuan Recipe. We always make this Tang Yuan at home, recipe from my late grandma. Grandma said adding a little bit of sugar in the dough will make the Tang Yuan more soft and chewy.
Prep Time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: ±190 grams
Ingredients
100g glutinous rice flour
10g sugar
80g water
Instructions
Mix glutinous rice flour, sugar and water. Knead the dough until smooth. Take a little bit of the dough and roll it between your palms to shape it into a small smooth ball. Place the ball on a piece of paper. Repeat till you finish up the dough.
Bring a large pot of water to a boil. Slip the balls into the boiling water. Stir occasionally and cook until the balls float to the surface. Drain. Put the balls into a large bowl of cold water. Drain again and transfer them into the syrup.
To make the syrup: • Tang Yuan Syrup - Gran...
Boil 1000g water in a pot. Add 100g of sugar and 1 piece of pandan leaf. Cook for 10 minutes.
Recipe: www.marecipes.c...
#tangyuan #chineserecipes #marecipes

[@myssdaisy2009]

I like to make these using coconut milk or coconut cream!

[@vanessawendy154]

Can i make this with wheat flour?..i missed this tangyuan❤😂

[@Marecipes]

no cannot use wheat flour, it's not the same thing ☺

[@lissettemontes1552]

Can I use mochiko rice flour? And does it matter what type of sugar is used? You’re came out looking AMAZING!

[@Marecipes]

We just use normal glutinous rice flour, but yes you can try using mochiko rice flour. We use Caster sugar in this recipe. This is my grandma's recipe and it really tastes very good.. Hope you like it ~

[@KrucLeo]

Your dough looks perfect! Mine comes out sticky, and when I add more glutenous rice flour it just becomes brittle. 😤

[@Marecipes]

😆😆 Maybe cause of different type of glutinous rice flour. Next time you may try to add the water in slowly. If it's sticky but not too sticky, you may leave aside and the dough will dry up itself a little bit 😊

[@okokokokok-c2u]

same omg

[@raheemunnisabegum2080]

I tried it, it's great thanks!!!

[@Marecipes]

Thank you for liking this 😊😊😊

[@tulipacjrocha]

why not glue to your hands?

[@diemvo1950]

How do you store the rice ball that you don’t eat immediately?

[@Marecipes]

store in the fridge in the syrup, and reheat when you want to eat it. 😊

[@ash-xj7qk]

Oh mai GAWDDDDDSS I JUST MADE IT AND IT TASTE SOOOO GOOD THANKS 😊 U SAVED MY day

[@stevenpang6587]

Finally you have a new video! Please post more frequently

[@Marecipes]

Thank you for your support! I'm learning some new skills, hopefully can post more frequently soon! haha

[@thy-hannguyen]

Can you make the rice balls with normal rice flour instead of using glutinous rice flour?

[@Marecipes]

No. Cannot. 😊

[@hacunamatata3248]

Mine won't rise to the top in the hot water 😓 any tips? I was sure I followed everything through

[@Marecipes]

Did you use the correct flour - the "GLUTINOUS RICE FLOUR"? Else, cook them longer, they will float up eventually if you're using the right flour.

[@hacunamatata3248]

@@Marecipes Yea I realized I used regular rice flour, thank you so much

[@Marecipes]

@@hacunamatata3248 you're welcome 😂 try to use glutinous rice flour to make this .. it's delicious 🙂

[@CyclonicGD]

I used tapioca startch to make da flour

[@Marecipes]

While it's great to experiment in the kitchen, for tang yuan specifically, choosing glutinous rice flour guarantees the authentic taste and texture that this dessert is known for. Better to use glutinous rice flour than tapioca starch. 😂😂😂

[@PenelopeGray-h8l]

Love❤ this

[@deathechovii]

How/what do you eat them with/in?

[@Marecipes]

with Pandan syrup 😊, watch it here: th-cam.com/video/zG2DhAjIi1k/w-d-xo.html

[@justpressinmychannel4927]

Do you know how to preserve tang yuan?

[@Marecipes]

Yes. You can jst freeze them 😊

[@mafanthedog1]

Yuffie's Grandma says you have top put an egg in it!

[@beyond3092]

I make a rice ball to but I didn’t Wishon enough long

[@mohdsyukrihms7409]

Simple, quick and clear video. Good job! I have a question:
If we want a colored rice balls, when we do we add the colors? And is the coloring method used with food coloring or other ingredients?

[@Marecipes]

You can use fruit/vegetable juices for the coloring 😊

[@makenziehui5060]

beet juice is a wonderful natural food coloring

[@StarGirl-wo7cw]

I think u add the food coloring when u knead in the dough

[@lathiiikaa]

granulated sugar or powdered sugar?

[@Weeping-Angel]

How much is 100g of the flour by volume?

[@habibarawhy1319]

Hi Hi

[@komal8569]

From India 🇮🇳

[@nightmaresun7060]

Will all porpoise four work as well as rice flour?

[@Marecipes]

No It wont work, please don't use All Purpose Flour ~

[@alie3003]

its not secret recipe, everybody knows about it, it just forgotten, very simple, very addicted, simply the best dessert, thanks for bring it back.
fyi, you forget the gingger for syrup

[@Marecipes]

Hi, we don't put Ginger in syrup, that's different kind 😊

[@alie3003]

@@Marecipes my grandma always use gingger when she made it, and i just try your version, without gingger, imho it will be easier using instant syrup, becaustit tasted exactly same, maybe you should try with gingger, it produce great aroma