China: Tangyuan

China has some of the most influential histories and cultures from around the world, being the main center country of Asia. Many famous traditions from China are still performed today, with one of the most prominent being Lunar New Year, taking place in February rather than the start of the Gregorian Calendar. During Lunar New Year, relatives come together to celebrate with one another, practicing cultures and eating heartwarming foods. A major part of Chinese New Year food are the desserts, which come in many different shapes and forms.  Among these delicacies is the famous tangyuan, which has been a part of celebrations for many years.

Tangyuan’s Beginnings

Tangyuan originates from over 1,100 years ago, during some of China’s most known dynasties. These small balls of black sesame symbolise togetherness, reunion, and prosperity, all of which come from a legend made in the Han Dynasty: A court lady named Yuan Xiao was homesick from being away from her homeland. Luckily, a related minister created the sesame-filled dumplings, allowing her to recover and reunite with her family. This seemingly small story helped create the original name for tangyuan, being “yuanxiao”. However, in the 20th century, the name was forcibly changed to its modern name by the Chinese government, as “yuanxiao” sounded too much like the phrase “remove Yuan”, a famous president of China at the time. 

Taste and Ingredients

Tangyuan are gluten rice balls containing black sesame or red bean paste, depending on the area.  They are usually served in soup, bringing a mix of ginger and sweet taste. The round shape of tangyuan is used to represent family togetherness, making it so that this delicacy is served at family gatherings. If you want to make this dessert for this upcoming Lunar New Year of 2026, please see the recipe below:

Recipe

Ingredients (With Precise Measures)

• Glutinous Rice Flour - ~1 cup (regular rice flour won’t work)

• Warm Water - ~4½ cup

• Black Sesame Seeds - ~⅓ cup

• Granulated Sugar - ~1 cup

• Softened Unsalted Butter - ¼ cup

• Ginger - 1 slice

• Pandan Leaves - 2 Leaves

1. Blend black sesame seeds until a coarse powder is reached. Add ½ cup of sugar and blend on high speed for 2 minutes. Once fully blended, add warm butter and blend once more until all 3 ingredients are fully mixed. Refrigerate for 25-30 minutes.

2. Once filling is hard, take out of the refrigerator and cut into 20 equal pieces, around 11 grams each.

3. Combine glutinous rice flour and ¼ cup of warm water in a medium-sized bowl. Stir until both ingredients are mixed. Repeat with another ¼ cup of water and put onto a cutting board. Using your hands, knead the dough until all the water has been absorbed in the flour. Add more flour or water if necessary. Again, cut dough into pieces ranging in size from 11-12 grams, equalling 20 pieces.

4. Take flour dough balls and knead each into a flat disc. Surround black sesame balls with said dough, covering the ENTIRETY of the filling with the layer. Repeat with every single sesame ball until all are covered.

5. To make the ginger broth, heat a pot of water to medium heat until boiling. Add the ginger and padan leaves and let it simmer for 20 minutes. Lastly, add all the sugar and mix until dissolved.

6. Using the sweet broth, cook the tangyuan, gently stirring throughout the process. Cook for about 4-6 minutes. Serve dumplings inside ginger broth, and enjoy!