This glutinous rice balls dessert (tang yuan) is a family favorite.  I like it too because it is so easy to make and if you have kids or elderly parents, it is a fun "craft" to get them involved in.  In preparation for Lunar New Year, I've decided to mix "tradition" with "comtemporary"!

A dish made of rice balls (tang yuan) is usually served during lunar new year.  The texture is soft, somewhat sticky and chewy. The glutinous rice balls are usually made as plain white balls, filled with a filling such as black sesame, red bean or peanut paste or in my household, just colored for panache.  They are usually served in a bowl of a lightly sweetened clear liquid, but I prefer a lightly sweetened milk mixture for enhanced nutrition.  Although I make this glutinous rice balls dessert (tang yuan) throughout the year,  Chinese New Year celebration is not  complete without it!

"Tang yuan" literally translates to "soup ball". However, the homophone pronounciation of "tang yuan"  also means togetherness and the gathering of families so that is why it has become a symbolic dish during the lunar new year.

Tips for making glutinous rice balls dessert (tang yuan)

Rolling the rice balls is probably the most time consuming part of this recipe, but rest assured, there are ways to speed up the process.  Experts in making tang yuan can roll multiple balls between their palms.  For me, my girls and recently my elderly parents, LOVE making this!  How did I get my girls to LOVE making this?  I made this into a craft. With vials of food coloring, I told them to make their best, most colorful creation!  

Glutinous Rice Flour.

When making these glutinous rice balls, make sure you pick up the correct rice flour. GLUTINOUS rice flour will lend itself to the soft, chewy balls.  DO NOT USE THE REGULAR RICE FLOUR.

Rice to water ratio.

Although I have a specific recipe below, I believe it's important to learn the "science" behind cooking which frees one from constantly needing a recipe.  For the glutinous rice balls, the amount of liquid volume needed is about 80% of the weight of the glutinous rice flour. For example, 100g of glutinous rice flour will require about 80 ml of a liquid. However, always have extra glutinous rice flour on hand in case you need to add just a little more glutinous rice flour in for a better, workable consistency.

Water temperature.

As I've been working with dumpling doughs, I've realized that many recipes require adding boiling water.  The addition of boiling water increases the speed at which the flour absorbs the liquid which results in a smoother, more pliable dough that is silkier and easier to work with.  This process is called gelatinization.  Microwave or boil half the total amount of liquid while keeping the other half at room temperature.  First stir in all the boiling liquid  until fully incorporated, followed by the room temperature liquid.  Adding room temperature liquid to the mixture, reduces the temperature of the dough, making it easier to knead my hand. The mixture will appear dry and crumbly.  Do not be tempted to add any more water  until you have kneaded the dough using your hands.  If additional liquid is required, add a very little at a time.

Making colored glutinous rice balls (tang yuan).

Glutinous rice balls can be colored completely naturally or with food coloring.

Vegetable juicies such as carrot, spinach, beet can be used as natural food coloring.  Otherwise, vials of food coloring are a quick and more flexible way of making colored balls.

If you would like to have solid colored balls, I suggest mixing the food coloring into the water and then adding the colored water into the glutinous rice flour.  Otherwise, you can add the food coloring directly onto the dough balls creating a more marbled effect.  

Let me know how yours turned out in the comment section!