1. Prepare the sweet soup base first, then cook the tangyuan (glutinous rice balls).

2. Use plenty of water and add when boiling: Choose a wider pot and fill it with generous amount of water. Wait until the water reaches a rolling boil before dropping in the tangyuan. Once they float to the surface, turn the heat down to medium-low.

3. Stir gently to prevent sticking to the bottom of the pot.

4. Press gently for a better texture: When the tangyuan expand slightly and float, use the back of a spoon to gently press them down into the water. This ensures even cooking throughout.

5. Do not overcook to avoid a mushy texture: After the tangyuan float, cover and let them steam off the heat for about 5 minutes to achieve the perfect chewy and delicious texture.

6. Combine the tangyuan with your sweet soup base for a perfect dessert ready to be served!

 

More Soup Base Options:

Eight-treasure porridge, peanut milk, red bean soup, green tea, sweet fermented rice soup (jiuniang), and ginger soup.