Osmanthus Tang Yuan 桂花汤圆
Tang Yuan or Glutinous rice dumplings is a traditional must have dessert in our Chinese family. This is served during the Chinese Winter Solstice Festival or called ‘Dongzhi’ (冬至）which symbolises reunion and you’re a year older by eating the tang yuan. The main ingredient is glutinous rice flour and in olden days, the rice flour is made into colourful plain rice balls. But nowadays you can find that there are many different types of sweet filling in the rice balls and these are readily available in the supermarkets the whole year through.
Not to waste the leftover black sesame tau sar (black sesame paste) from the Mooncake festival, I used it as filling in the Tang Yuan. I also boiled the sweet soup with dried osmanthus flower to give a sweet nice flavour. If you’re too lazy to boil the sweet soup, you can just drizzle some osmanthus sugar syrup over it and serve them like mochi.
Love this Tang Yuan, bouncy and chewy tasted like the Japanese mochi!
很喜欢这QQ又很彈牙的汤圆，吃起来很像日式麻薯皮 ～ 赞！
Osmanthus Tang Yuan 桂花汤圆
Prep time
Cook time
Total time
Author: Ann Low
Serves: 3-4 servings
Ingredients
- 250g Glutinous rice flour
- ½ cup Water for dough
- few drops of rose pink colouring
- 150g Black sesame tau sar , form into small round balls
Osmanthus Sweet Soup - 2 slices Ginger (thin slices)
- 1 litre Water
- 80g Rock sugar
- 1 heapful tbsp Dried osmanthus flower
Instructions
- To cook the osmanthus sweet soup, add ginger, sugar and dried osmanthus flowers to boil and reduce heat to simmer for 5-8 minutes. Cover with lid and set aside. Boil osmanthus sweet soup again before serving.
- Add flour into a large bowl. Gradually add water and knead the dough until soft, smooth, kneadable and the dough does not stick to the hands.
- Divide dough into two portions. Add 2-3 drops rose pink colouring into one portion and knead until colour is well distributed.
- Pinched off pieces of both dough (pink and white) together and form well. Flatten the dough a little with your thumb and wrap the black sesame tau sar into it, then roll between palms of both hands to form round balls.
- Bring a pot of water to boil. Add the tang yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a bowl of room temperature water until cooled or ready to serve.
- To serve, add tang yuan to a serving bowl and ladle the sweet soup over or place tang yuan on a serving plate and drizzle some osmanthus sugar syrup over it.
Recipe adapted from NoobCook Recipe with slight adjustments。Thanks Wiffy for sharing this recipe.
- 桂花汤圆
- 材料：
- 250克 糯米粉
- 1/2杯 清水 （约125克）
- 几滴 红色素 （粉红色）
- 150克 黑芝麻豆沙 ，搓成小粒球
- 桂花糖水
- 2片 姜 (薄片）
- 1公升 水
- 80克 冰糖
- 1大匙 桂花干
- 做法：
- 先煮桂花糖水：将姜片，糖和桂花干放在水中煮开，滚后转小火焖5-8分钟。上盖备用。（食时糖水须煮开）
- 将糯米粉放在大碗中，慢慢加入水分，先混合，只要把糯米粉团揉软，光滑和不粘手即可。
- 把糯米粉团分成两份，将红色素加入一粉团中（2-3滴即可）搓均匀。
- 捏出一小块白和红糯米面团混合在一起，在掌心揉成球状，用拇指在球顶压一小窝，放入黑芝麻豆沙，用手指将窝口逐渐捏拢，再放在掌心中轻轻搓圆。
- 烧开水，将包好的汤圆下锅煮至浮起，捞起汤圆转入另一碗备好的（煮过）冷水中以免汤圆粘在一起。
- 食用时将汤圆放入碗中，加上桂花糖水或淋上一点桂花糖浆。
- 详细的过程请参阅NoobCook Recipe
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Beautiful tang yuan. Could not believe it that it is time to make and eat tang yuan. Feel like yesterday that I made and ate them at home. hahah!
Hi Rose, Still got time to make, dongzhi is on this weekend.
漂亮!有日本樱花的影子,又一创意哦!:)
Hi Ann,You have made your Tang Yuan so pretty! Happy 冬至!Zoe
Happy 冬至 to you too!
Ann, thanks for putting the ad for my niece. 😉
Hey, Ann, that's a new twist to preparing the tang yuan. Lovely clicks, salivating now….slurp 🙂
Thank you Cheah 🙂
Ann~~ 我最喜欢汤圆了!!前几天还特地煮了姜汤汤圆解馋。。好喝!!
莎妹, 我以前不怎么喜欢吃汤圆,总觉得那皮太软。但是吃了这汤圆后,真的感觉不同。我昨天好像吃了最少十粒。。。真的不怕它不消化,吃了再说!:D
the other day I was thinking to add Osmanthus into Tang yuan too, but lazy me didn't go out and get it. So I can only admire your Osmanthus tang yuan here..Happy Dongzhi to you !
Oh Sonia, still got time to can make the tang yuan with osmantus.
Wah … its 冬至now didnt even realise it. This looks very good and wishing you and familyhappy 冬至.
love love tang yuan and with osmanthus flower like this, what a good combination.happy winter…
Hi Jong, Happy 'Dongzhi' to you too 🙂
that's a lovely bowl of tang yuan! the marbled tong yuan is pretty and osmanthus in tong yuan syrup is something new to me too!
Great idea to mix the colors together, looks so pretty and I do have some osmanthus flowers still, would love to try this too! Happy winter solstice to you Ann!
Hi Jeannie, Happy Dongzhi!
Ann,我来吃汤圆的。。。祝你和家人冬至和圣诞快乐~
Angie, 来来来,我们一起吃汤圆过冻!
好漂亮的汤圆,黑芝麻豆沙馅料的我喜欢,可以来一碗吗?嘻嘻。。。
Casey, 当然可以,给你个大碗的。
My mouth is watering, Ann. The black sesame filling sounds really divine.
beautifully marbled tang yuan!!!
很美的汤圆, 加了桂花又香又美, 赞!
Happy 冬至 to you!! I love to eat Tang Yuan and yours look so loverly and apetising. This year my family canno make Tang Yuan..
these look so pretty would love to try
Thank you Rebecca 🙂
又香又Q的汤圆哦
哇,还有黑芝麻内馅,一级棒!!!
Ann,I just had some sweet ginger soup tang yuan today.Yours are special with the addition of osmanthus flower, will try adding some to my next tang yuan.Happy Dongzhi!mui
汤圆的红白配的很美呢!
再加上桂花的搭配,完美呀!
谢谢Daisy的赞美 🙂
真的忘了有多久没有吃汤圆了,好想念那姜味的甜汤。
你的这道还真的蛮简单的,我一定要快快动手了哦。。。嘻嘻!!
Irene, 我跟你说哦。。。我本来很不喜欢吃那些冰冻的汤圆。不过Wiffy这个食谱真的很棒,我一口气吃了好几粒呢。嘻嘻。。。
很漂亮的汤圆,这个我最爱了,可以吃上很多碗呢。嘻嘻祝福Ann。。冬至快乐。。:)
谢谢Karen! 这两天已经有看到我们的朋友做汤圆了。 你开始做了吗?
Ann, 我在候机室里等飞机了。。。快点乘机偷跑来你家吃个汤圆。。有桂花香的汤圆特别香。刚刚给妈妈打电话,她问我有多久没吃汤圆了。。。我真的也不记得有多久了呀!
吃了Ann家好吃的汤圆,要在机上好好的睡一觉。。明天才有精神去玩耍呵呵
祝你冬至,圣诞和新年快乐
Hi Helena, 是hor…好像听你说过年底要出门。好啊!吃了我的香香的汤圆,明天一定精神十足,玩个够!我也祝你和你的另一半冬至,圣诞和新年快乐!Happy Holidays!
Hi Ann,Happy Dongzhi, merry Christmas and Happy 2015 to you and your family!!!Zoe
hi…me and my girl very like to eat Tang Yuan…wish to try make it for her this week.May I know 1 ball shape is around how many g? So that I can make sure all the ball size is balance when coming out…and how to keep the Tang Yuan if not serve immediately after make it? From Tracy
Hi, You can try to shape the tang yuan into 10g with 5-8g filling. Boil the tang yuan until floated and drop them into a bowl of cold water before serving. It's better not to keep them too long in the cold water.
Love your pretty pink and white tang yuans.
Sooo pretty, Ann. The pink is spring-like and perfect for the cheery hope that accompanies a new year =)And anything that even faintly resembles mochi has got my vote!
Thank you very much Kim!
Ann, your tang yuan has such a lovely feminine pink color! Certainly a lovely change form the traditional red, white and green.
颜色很漂亮,加了桂花,有了花香,汤圆一定更好吃!
Ann, shaping these tang yuan in 2 different colours of dough is so pretty! I haven't had tang yuan this year, I think.
Jessie, I still remember my grandma made the tang yuan in marbling form when I was a small girl. So automatically I also made this design.
Ann , your tang yuan look pretty delish ! I'm still looking for another peanut filling recipe , the one I used last time was a bit loose , I want a more compact one 😛 😀
Hi Anne, I also love the tang yuan with peanut filling. Will look around and let you know when I got the recipe.
Happy Dongzhi!
looks delicious. I love the contrast of the black filling to the white dumpling. yumm…
Thank you Nammi 🙂
我不爱吃汤圆的,看到妳家汤圆让我蠢蠢欲动。。哈哈
Fion, 做给你家人吃。真的很不错 😀
Hello Ann, your Tang Yuan looks really gorgeous!Reminds me of my poor little packet of osmanthus in the fridge… perhaps it's time to dig it out for a try ;P冬至快乐!
Hi Kah Chin, no problem …..the osmanthus still ok as long as you keep it in the fridge.
我还在想今年要不要做汤圆呢。不管了,先来你家吃一碗,嘻嘻。。
Cass, 这份量不会很大,适合3-4人食用。可以试试看。
Ann, 好和风的汤圆,喜欢里头的馅和桂花的香。。。!请我吃一碗好吗?呵呵!
Esther,你几时来?我一定请你吃 🙂
Love the combination of tau sar and osmanthus in your tang yuan. They look very pretty! Thanks for the link 🙂
Hi Wiffy, Thank you very much for sharing this easy and yummy recipe 🙂
hi…me and my girl very like to eat Tang Yuan…wish to try make it for her this week.
May I know 1 ball shape is around how many g? So that I can make sure all the ball size is balance when coming out…and how to keep the Tang Yuan if not serve immediately after make it? From Tracy
Hi, You can try to shape the tang yuan into 10g with 5-8g filling. Boil the tang yuan until floated and drop them into a bowl of cold water before serving. It's better not to keep them too long in the cold water.
Hi Ann,
Happy Dongzhi, merry Christmas and Happy 2015 to you and your family!!!
Zoe
Ann,我来吃汤圆的。。。
祝你和家人冬至和圣诞快乐～
Angie, 来来来，我们一起吃汤圆过冻！
Love your pretty pink and white tang yuans.
that's a lovely bowl of tang yuan! the marbled tong yuan is pretty and osmanthus in tong yuan syrup is something new to me too!
Ann, your tang yuan has such a lovely feminine pink color! Certainly a lovely change form the traditional red, white and green.
颜色很漂亮，加了桂花，有了花香，汤圆一定更好吃！
Great idea to mix the colors together, looks so pretty and I do have some osmanthus flowers still, would love to try this too! Happy winter solstice to you Ann!
Hi Jeannie, Happy Dongzhi!
Sooo pretty, Ann. The pink is spring-like and perfect for the cheery hope that accompanies a new year =)
And anything that even faintly resembles mochi has got my vote!
Thank you very much Kim!
Ann， 我在候机室里等飞机了。。。快点乘机偷跑来你家吃个汤圆。。有桂花香的汤圆特别香。刚刚给妈妈打电话，她问我有多久没吃汤圆了。。。我真的也不记得有多久了呀！
吃了Ann家好吃的汤圆，要在机上好好的睡一觉。。明天才有精神去玩耍呵呵
祝你冬至，圣诞和新年快乐
Hi Helena, 是hor…好像听你说过年底要出门。
好啊！吃了我的香香的汤圆，明天一定精神十足，玩个够！
我也祝你和你的另一半冬至，圣诞和新年快乐！
Happy Holidays!
Ann , your tang yuan look pretty delish ! I'm still looking for another peanut filling recipe , the one I used last time was a bit loose , I want a more compact one 😛 😀
Hi Anne, I also love the tang yuan with peanut filling. Will look around and let you know when I got the recipe.
Happy Dongzhi!
我不爱吃汤圆的，看到妳家汤圆让我蠢蠢欲动。。哈哈
Fion, 做给你家人吃。真的很不错 😀