Glutinous Rice Balls/Tangyuan (湯圓)

Who doesn't like balls? Especially when their filled with meat or something sweet? Nobody I say! Nobody! Learn how to create your own sphere of happiness in our first recipe with videos!

This recipe is focused on a meat filling, the sesame filling will be covered in a future post.

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Ingredients for the Rice Balls

  • 2 cups rice flour
  • 1 cup cold water? (need to clarify)
  • 1 cup warm water? (need to clarify)

Ingredients for the Meat Filling

  • 1/2 pound ground pork
  • 2 tablespoons fried shallot
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar

Meat Filling Instructions

1) Split pork into two equal portions

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2) Heat a frying pan to medium-high and add one portion of pork and all other ingredients

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3) Cook thoroughly then remove from heat and cool to room temperature

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4) Combine cooked pork with remaining uncooked portion

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5) Mix until it turns into a sticky pile of pork

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Rice Ball Instructions

0) We like the Blue Star Mochiko brand of rice flour from Koda Farms

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1) Combine flour and warm water

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2) Stir until combined

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4) Add cold water and kneed into a ball

5) Store ball in both plastic wrap and a zip lock bag in the refrigerator if not using immediately.

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Their Powers Combined

1) Roll meat filling into meatballs

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2) Convert singular rice ball into multiple miniature rice lumps

3) Shape lumps into balls

4) Press balls into a cup-like structures and encapsulate the meatball. Ensure seams are minimized to avoid premature leakage.

5) Place balls in boiling water or a soup base. They're ready to eat after ~5-10 minutes of cooking.

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6) Enjoy!

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