Red bean paste Tangyuan / glutinous rice balls /汤圆 is one of the classic flavors since my childhood. I will share a new method to make the Tangyuan wrappers in this video. It features no cracking, easy wrapping, and is beginner-friendly. It can also be a perfect solution to the failed dough, aka cracked dough, by flattening a small piece of dough and boiling it, then adding the boiled dough back into the main dough. If you’d like to freeze some Tangyuan, it is best to use an airtight container to prevent dryness in the freezer. Enjoy!
[Ingredients]
（this recipe makes 40+ Tangyuan）
red bean paste:
dried red beans 200g (1 cup)
water 300g (1½ cups) (into the small pot)
water 210g (1 cup+1 tbsp) (into blender)
unsalted butter 50g (¼ cup)
sugar 50g (¼ cup)
osmanthus syrup 90g (⅓ cup)
Tangyuan dough:
glutinous rice flour 400g (3 cups)
warm water 300g (1½ cups) (40C/104F)
Tangyuan, glutinous rice balls, glutinous rice balls with red bean paste, 豆沙汤圆