China / Desserts

Tangyuan in ginger syrup

Name: Tangyuan in ginger syrup
Prep time: 20 min
Cook time: 15 min
Yield: 4 portions
Cuisine: China
Ingredients: 180 g glutinous rice flour; 140 ml warm water, added gradually; 700 ml water for syrup; 60 g brown sugar; 20 g ginger

A home-cooking adaptation of tangyuan in ginger syrup, with practical ingredients and clear steps.

Prep20 min

Cook15 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Mix flour with warm water gradually to a soft dough and shape 24 small balls.
Simmer syrup water, sliced ginger and brown sugar for ten minutes.
In a separate pan boil dumplings until floating, then continue three minutes.
Transfer dumplings into syrup and serve warm, chewing carefully.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Sticky dumplings may present a choking risk; serve small pieces.

Allergen notes

Check packaged ingredients and cross-contact labels. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 226 kcal
Protein: 3.3 g
Carbs: 51.9 g
Fat: 0.4 g
Fibre: 0.7 g
Total sugar: 15.1 g
Sodium: 3 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it