Tang yuan, glutinous rice balls with sweet or savory fillings, are a traditional treat enjoyed during the Lunar New Year. In Chinese, the name sounds like "reunion," so they represent togetherness and unity.
I usually make my tang yuan from scratch. Sometimes, when I feel lazy, I buy frozen tang yuan. Here's how you can boil tang yuan.
BOIL FROZEN TANG YUAN
2 servings
80-90g tang yuan, 5 to 6 small ones and 2 to 3 large ones.
Water
Small pot
Spoon
Synear is one of my favorite frozen food brands. I grew up eating their products. Black sesame is the traditional flavor, but you will also find peanut and fruit-flavored tang yuan.
Instructions
Bring 3 cups of water to a boil. If you're using a larger pot, add more water so the rice balls can move freely and float when you add them later. Keep the frozen rice ball in the freezer while the water is boiling.
Add the rice balls one at a time when the water is boiling. Stir gently and immediately with the back of a spoon.
Once the water reaches a boil again, reduce the heat to low or medium-low. It should look hot and shimmering, with small bubbles rising to the surface without boiling vigorously.
The cooking time takes 3 to 5 minutes, depending on the size of the rice balls and how many are being boiled. The rice balls are ready when they float and appear moist, soft, and bouncy.
To prevent sticking, serve them with a bit of cooking water.
If you would like to make tang yuan from scratch, here is a recipe for your reference.
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