Pan Fried Tang Yuan (Glutinous Rice Balls)
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These Pan Fried Tang Yuan are crispy outside with a chewy mochi-like interior and melted buttery, nutty black sesame filling. These delicious gluten-free snacks are very easy and quick to make.
Since the Dongzhi Festival and Mother’s Day are coming this month, I made many Black Sesame Tang YuanBlack Sesame Tang Yuan and froze them for cooking later. I made and froze so many tang yuan to finish up a bag of glutinous rice flour. Tang yuan are usually boiled and served in a sweet soup, but it seems too much.
I had this idea of pan-frying them for variations by boiling them and then pan-frying them in oil. Then, I saw this pan-fried version online by pan-frying and steaming the frozen tang yuan at the same time. This method is easier, quicker, and does not use too many utensils.
I fell in love with these Pan Fried Tang Yuan. They have a nice contrast in texture. Crispy exterior, soft and chewy interior, with runny buttery, nutty filling when we bit into it. I am so mad that this pan-fried version is not as popular as the boiled ones and I hope you will try this cooking method too.
What Is Tang Yuan?
Tang Yuan (汤圆) are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in hot broth or syrup. They come in varying sizes and sometimes are stuffed with filling.
They are eaten during the Lunar New Year, Lantern Festival, and Winter Solstice Festival. This dessert is eaten during this time because of its auspicious meaning. The roundness of tang yuan symbolizes completeness and reunion. It represents family reunion, unity, and togetherness. That’s why it is a tradition to eat it with your family during this time.
Do You Use Homemade or Store-Bought Tang Yuan?
You can use homemade and store-bought frozen tang yuan for this recipe. Check out Black Sesame Tang Yuan for the homemade version. If you use the homemade ones, make sure there is no leakage and the skin is uniform, not too thin so that they don’t burst easily during cooking.
Pro Tips
- Use a non-stick pan. To prevent the tang yuan from sticking to the pan, which may result in the tang yuan tearing and the feeling oozing out.
- Space tang yuan apart from each other. To prevent them from sticking to each other during cooking.
- Handle gently. The skin may tear when you handle them roughly.
More Chinese Dessert Recipes
- Cashew Cookies
- Black Sesame Tang Yuan (Glutinous Rice Balls)
- Lava Custard Mooncakes
- Black Sesame Cookies
- Honey Pistachio Mooncakes
Ingredients
- Oil, for pan frying
- Frozen tang yuan
- 1/4 cup (60 ml) water, 60 ml
Instructions
- Heat a non-stick frying pan over low-medium heat. Add a thin layer of oil and frozen tang yuan, spacing each other so that they do not touch each other.
- Once the oil is hot, prepare the lid in front of you so that the oil does not splatter. Add water to the pan and immediately close the lid.
- Simmer for 4-5 minutes. Open the lid and check if the bottom is golden brown. If not, cook for 1-2 minutes. Once the bottom is golden brown, flip them gently. Make sure they do not touch each other when you flip them or they will stick. Cook until both sides are golden brown.
- Serve warm or at room temperature.
