As the Winter Solstice arrives, marking the longest night of the year, many cultures across East and Southeast Asia celebrate with traditions that bring warmth and togetherness. In Taiwan, and throughout Chinese, Japanese, Korean, and Vietnamese communities, the Dōngzhì Festival is a time for family and reflection, often symbolized by sharing special foods. Among these culinary traditions, Tang Yuan, or glutinous rice balls, hold a special place. These chewy spheres, enjoyed sweet or savory, represent family reunion and unity as we move into the lengthening days ahead. While physical reunions may be challenging, the comforting act of making and sharing Tang Yuan bridges distances and connects us to loved ones and cherished traditions. Today, we’ll focus on a particularly heartwarming version: Tang Yuan in a fragrant ginger and spice brown sugar syrup. This sweet and subtly spiced treat is the perfect way to celebrate the Winter Solstice and bring a little extra warmth to your home.
Close-up of uncooked Tang Yuan dough balls on a floured surface, highlighting the texture of glutinous rice flour.
This recipe offers two delicious ways to enjoy sweet Tang Yuan, both featuring the comforting flavors of ginger and spice. The first method simmers the delicate rice balls in a rich ginger and star anise infused brown sugar syrup, creating a deeply flavored and aromatic dessert soup. The second variation takes the same flavorful Tang Yuan and, after poaching them in the spiced syrup, coats them in a nutty peanut powder for a delightful textural contrast. Whether you prefer them bathed in warm syrup or dusted in peanut, these Tang Yuan recipes are sure to become a cherished Winter Solstice tradition.
Tang Yuan (Glutinous Rice Balls) in Ginger-Star Anise Brown Sugar Syrup Recipe
This recipe focuses on creating the classic Tang Yuan in ginger and spice brown sugar syrup. The warm spices of ginger and star anise beautifully complement the sweetness of the brown sugar and the subtle chewiness of the glutinous rice balls.
Ingredients:
For the Aromatic Ginger and Spice Brown Sugar Syrup:
- 2 cups water
- ¼ cup brown sugar (light or dark, depending on your preferred molasses intensity)
- 4-5 slices fresh ginger, peeled and slightly smashed to release flavor
- 3 whole star anise pods
For the Soft and Chewy Glutinous Rice Balls (Tang Yuan):
- 1 cup glutinous rice flour (also known as sweet rice flour or mochiko flour)
- ½ cup water, plus more if needed, added gradually
Optional Peanut Powder Coating (for variation):
- ½ cup roasted peanuts, finely ground into a powder, or pre-made peanut powder like PBfit
Instructions:
- Infuse the Ginger and Spice Brown Sugar Syrup: In a medium saucepan, combine the water, brown sugar, ginger slices, and star anise pods. Bring the mixture to a boil over medium heat, stirring until the brown sugar is completely dissolved. Once boiling, reduce the heat to low and maintain a gentle simmer while you prepare the Tang Yuan dough. Simmering allows the ginger and star anise to fully infuse the syrup with their warm, spicy notes, creating the signature flavor of this Winter Solstice treat.
Close-up of ginger slices and star anise pods simmering in brown sugar syrup, emphasizing the aromatic spices in the recipe.
- Prepare the Tang Yuan Dough: In a mixing bowl, pour in the glutinous rice flour. Gradually add the water, mixing with a spoon or your hands until a soft dough begins to form. Knead the dough for a few minutes until it becomes smooth and pliable, similar to playdough. If the dough feels too dry, add a teaspoon of water at a time until it reaches the right consistency. The perfect Tang Yuan dough should be soft, smooth, and slightly sticky but not wet.
Hands kneading glutinous rice flour dough in a bowl, showing the process of making Tang Yuan from scratch.
- Shape the Tang Yuan: Pinch off small, even pieces of dough, about ¼” to ½” in diameter. Roll each piece between your palms to form smooth, round balls. Repeat this process until all the dough is used. You can make them slightly larger or smaller depending on your preference.
Close-up of shaped Tang Yuan dough balls on a plate, ready to be cooked in the ginger and spice syrup.
- Cook the Tang Yuan: Remove the ginger slices and star anise pods from the simmering brown sugar syrup using a slotted spoon. Increase the heat to bring the syrup back to a gentle boil. Carefully add the Tang Yuan dough balls to the boiling syrup, ensuring they have enough space to move around and don’t overcrowd the pot. Cooking in batches is recommended if you have a large quantity of Tang Yuan.
Tang Yuan being cooked in the ginger and spice brown sugar syrup, showing them floating to the surface as they cook.
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Simmer until Cooked: Cook the Tang Yuan for approximately 3-5 minutes, or until they become slightly translucent and float to the surface of the syrup. This indicates they are cooked through and have achieved their signature chewy texture.
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Serve and Enjoy: Ladle the hot Tang Yuan and a generous amount of the fragrant ginger and spice brown sugar syrup into individual bowls. Serve immediately and enjoy this comforting Winter Solstice treat while warm.
Serving of Tang Yuan in ginger and spice brown sugar syrup in a bowl, ready to be enjoyed.
Peanut Powder Variation: For a delightful textural twist, after cooking the Tang Yuan in the ginger and spice brown sugar syrup, strain them from the syrup using a slotted spoon and transfer them to a plate. Dust generously with peanut powder and gently roll them to coat evenly. Serve immediately. The nutty peanut powder adds a wonderful contrast to the chewy Tang Yuan and the warm spice notes.
Happy Winter Solstice! May the shortest day and longest night bring you moments of peace and reflection, and may the days ahead be filled with warmth and new beginnings. Enjoy this comforting bowl of ginger and spice brown sugar Tang Yuan as you celebrate this special time of year.
