Tang Yuan in Sweet Rice Wine Soup and Osmanthus Syrup

Tang yuan in sweet rice wine soup and osmanthus syrup

This sweet soup with rice dumplings is served during the holidays, Lantern Festival and Winter Solstice. For many Chinese people, eating this evokes fun memories of winter nights with family and close friends during Chinese New Year when paper lanterns and fireworks abound.


Tang Yuan (rice dumplings)

1 cup (120g) glutinous rice flour
½ cup (118g) water
1 tbsp (7g) powdered sugar

Sweet Rice Wine Soup

½ cup (122g) Jiu Niang See Recipe
3 cups (710g) water
1 inch (11g) ginger, sliced 1 minute
4 tbsps (48g) sugar
4 tbsps (84g) osmanthus flower syrup


  1. Combine the rice dumpling ingredients and mix until a dough forms. You may need to add a little more water; if you do, add it 1 tablespoon at a time. 1 minute
  2. Form even-sized 1/2 inch round balls with the rice dough. 5 minutes
  3. In a medium pot, combine the rice wine soup ingredients and bring to a boil. Simmer for 1 minute and turn the heat to low to keep warm. 10 minutes
  4. In another pot of boiling water, cook the rice dumplings until they float, which means they are fully cooked. 15 minutes
  5. Serve the rice dumplings with the soup in serving bowls. 1 minute
Tang yuan in sweet rice wine soup and osmanthus syrup ndata