Tang yuan (汤圆) are glutinous rice dumplings that can be served plain or filled with ingredients such as black sesame, peanut, red bean paste, and more. They are associated with the Lantern Festival and Winter Solstice, although they can be enjoyed any time throughout the year. The name tang yuan sounds similar to tuán yuán (团圆), a phrase associated with reunion and being together, which is one reason these round dumplings have become such a meaningful food to share with family.

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Matcha Tang Yuan

Maggie Wu
4 servings
Soft and chewy glutinous rice dumplings filled with a creamy matcha center and served in a warm matcha broth.
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Prep Time: 25 minutes
Cook Time: 5 minutes
Chill Time: 10 minutes

Ingredients
 

Matcha Filling

  • 1 tbsp matcha powder
  • 2 tbsp powdered sugar
  • 2 tbsp unsalted butter, softened
  • 1 tbsp sweetened condensed milk

Tang Yuan Dough

  • 1 cup glutinous rice flour
  • 1/3 cup warm water, added gradually

Matcha Broth

  • 2 tsp matcha powder
  • 1 cup hot water
  • Sugar or honey to taste, optional

Instructions
 

  1. In a small bowl, whisk together the matcha powder and powdered sugar until evenly combined.
  2. Add the softened butter and condensed milk. Mix until smooth and creamy. Transfer the filling to the freezer for 10 to 15 minutes, or until firm enough to handle.
  3. Meanwhile, add the glutinous rice flour to a mixing bowl. Gradually pour in the warm water while mixing until a dough begins to form. Knead for 1 to 2 minutes, or until smooth and pliable.
  4. Divide the dough into 10 to 12 equal pieces and roll each piece into a ball. Keep the dough covered while you work to prevent it from drying out.
  5. Remove the chilled matcha filling from the freezer. Scoop approximately 1 teaspoon of filling at a time and roll into small balls.
  6. Flatten one piece of dough into a small disc. Place a matcha filling ball in the center, then carefully bring the edges of the dough around the filling. Pinch to seal completely and gently roll between your palms until smooth. Repeat with the remaining dough and filling.
  7. Bring a pot of water to a gentle boil. Carefully add the tang yuan and cook for 3 to 4 minutes, or until they float to the surface. Once floating, continue cooking for another minute.
  8. While the tang yuan cook, sift the matcha powder into a bowl and whisk with the hot water until smooth. Sweeten to taste, if desired.
  9. Divide the cooked tang yuan between serving bowls and pour the warm matcha broth around them. Serve immediately while warm.
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