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Red Bean Tangyuan
Red Bean Tangyuan
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Prep Time:
45 minutes
Cook Time:
135 minutes
Total Time:
780 minutes
Delicious Chinese Tangyuan with homemade red bean filling in sweet ginger syrup, ideal for Lunar New Year.
Ingredients:
  • For the red bean filling
  • 2 cups water, to soak
  • 1/4 cup dried adzuki red beans
  • 3 cups water, to boil
  • 1/2 cup sugar
  • For the dough
  • 4 cups (470g) glutinous rice flour, plus more for dusting and rolling
  • 1 1/2 cups boiling water
  • For the gingery sweet syrup
  • 1 (2-inch) piece fresh ginger, sliced
  • 1 cup dark brown sugar, packed, or to taste
  • 12 cups water
Instructions:
  • Prepare the red beans: Combine the red beans and water in a medium bowl. Cover and soak at room temperature for 8 hours or overnight.
  • Prepare the red beans: After draining the beans, discard the water. Combine the soaked beans, 3 cups of fresh water, and sugar in a saucepan. Boil vigorously over high heat, then reduce to medium-low for a gentle simmer. Cover and cook for 2 hours, adding water as needed to keep the beans submerged.
  • Check the red beans for doneness by piercing them with a fork; they should be very soft. If not, add more water if needed, cover, and continue cooking. Once fully softened, increase heat to medium and simmer uncovered to reduce excess moisture. When most water has evaporated, mash beans against the pot's sides until a paste forms. Cool, then transfer to a container and press plastic wrap directly on top. Chill for at least 2 hours until firm.
  • Prepare the dough: Combine glutinous rice flour and boiling water in a large bowl. Mix until a shaggy dough forms and cools slightly. If the dough is dry, add boiling water gradually. Transfer the dough onto a clean surface and knead it into a soft, round ball.
  • Prepare the dough: Start by dividing the dough in half and wrapping one half with plastic wrap to prevent drying out. Roll the other half into a ball and divide into 8 equal pieces using a bench scraper. Take one piece and cover the rest of the dough with plastic wrap. Roll out the piece into a log and divide in half. Roll both halves into balls, placing one under the plastic wrap. Use your thumb to make an indent in the remaining dough ball.
  • Take a 1/2 teaspoon of red bean filling and place it in the center of the dough indent. Gently press and roll the edges to form a small wall around the filling. Seal the filling by pinching the edges and roll it into a smooth ball. Coat the tangyuan in excess glutinous rice flour to prevent sticking, then place on a baking sheet and cover loosely with a kitchen towel. Repeat with the remaining dough to complete all tangyuan.
  • Prepare tangyuan for storage or immediate cooking: If opting for freezing, generously dust a baking sheet with glutinous rice flour to prevent sticking. Arrange tangyuan in a single layer on the sheet and freeze for at least 4 hours until solid, then transfer to a freezer bag. For direct cooking, combine ginger, dark brown sugar, and water in a pot. Bring to a boil over high heat. Add tangyuan and simmer for about 5 minutes until they float, stirring occasionally. Skim off any foam for a clear soup option.
  • Serve with love: Ladle the tangyuan and flavorful soup into bowls. Enjoy warm. Show your love by leaving us a star rating below!

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