← Back to recipes

complete-tangyuan-guide-black-sesame-and-peanut-coconut-fillings-(naturally-vegan-gf)

Tangyuan are typically eaten in the winter for Winter Solstice or around the new year. Though tangyuan can be sweet or savory, I grew up with the sweet kind. They're sticky, chewy rice balls (similar to mochi) stuffed with a sweet and served in a sweet dessert broth. Most traditionally this is a hot, amber-hued ginger and brown sugar concoction. If you want to dye your tangyuan, see the notes section for details on the natural dyes that I use. A note on servings: Each recipe in this guide makes enough for 20 tangyuan balls. If making a "half and half" batch of black sesame and peanut, I recommend making the full recipe for each and finishing up to scooping & rolling the filling. This way you can freeze any leftover filling balls to use later. If you decrease the filling recipe too much, the food processor may have trouble grinding the smaller quantity of ingredients. 20 balls should feed anywhere from 5-7 people.

Ingredients