This is by far the easiest tangyuan (glutinous rice balls) recipe I’ve ever made, and yet, it’s surprisingly irresistible.
Don’t let its simplicity fool you — even without any filling, the addition of rich, fragrant brown sugar transforms these little rice balls into a sweet, comforting treat that disappears almost as soon as you serve them.
It has quickly become one of my favorite go-to recipes for quick desserts, especially on busy days when my children suddenly request something warm and chewy.
I love that it requires minimal ingredients and can be ready in no time.
The key to getting these rice balls just right is using freshly boiled water when making the dough. This step ensures the dough comes together quickly, becomes smooth, and results in rice balls that are perfectly soft, chewy, and bouncy.
Why you‘ll love this recipe
- Minimal ingredients, maximum comfort. Only four main ingredients are needed to create this heartwarming dessert.
- Soft, chewy texture. The rice balls have that perfect QQ bite — tender but pleasantly springy.
- Sweet and aromatic brown sugar syrup. It’s rich, caramelly, and coats every rice ball beautifully.
- Quick to make. From start to finish, this can be made in about 30 minutes — no baking, no complicated tools.
- Customizable. You can make it extra fragrant with a few ginger slices or red dates, or top with osmanthus or sesame for added aroma.
Ingredients and substitutions
- Glutinous rice flour – This is the key to the soft and chewy texture. I always recommend using pure glutinous rice flour (sometimes labeled “sweet rice flour”). It’s what gives the rice balls their signature bounce.
- Boiling water – Always use boiling water to mix the dough. The heat activates the starch, helping the flour form quickly into a smooth and pliable dough. Avoid cold water, as it makes the dough sticky and prone to cracking.
- Brown sugar – The star of this recipe. You can use either block brown sugar or brown sugar powder. If you use sugar blocks, crush them into smaller pieces first so they dissolve faster. Feel free to adjust the amount for your preferred sweetness.
- Water – Used for making the syrup. You can slightly adjust the amount depending on how thick or thin you prefer your syrup.
How to make Brown Sugar Glutinous Rice Balls
Step 1: Make the dough and shape the rice balls
Place 200 g of glutinous rice flour into a large mixing bowl. Gradually pour in 150 g of boiling water while stirring quickly with chopsticks until the mixture becomes crumbly and evenly moistened.
Use your hands to knead the mixture into a smooth, elastic dough that doesn’t stick to your hands. If it feels dry, add a few more drops of hot water; if too sticky, sprinkle a little more flour.
Divide the dough into small equal pieces (about 5–8 g each, roughly marble-sized) and roll each into a smooth ball. Place them on a plate dusted lightly with glutinous rice flour to prevent sticking.
Step 2: Boil the rice balls
Bring a pot of water to a boil. Gently add the rice balls and stir lightly to prevent sticking.
At first, they’ll sink — once they float to the surface (after about 2–3 minutes), continue cooking for 1 more minute to ensure they’re cooked through.
Scoop them out and immediately place them into cold water for a quick rinse. This step keeps the rice balls chewy and prevents them from sticking together. Drain and set aside.
Step 3: Make the brown sugar syrup and combine
In a small pot, combine 100 g of water and 60 g of brown sugar. Heat over low heat, stirring constantly until the sugar dissolves completely.
Once it begins to boil, reduce to the lowest heat and add the cooked rice balls. Gently stir and simmer for another 2–3 minutes until the syrup thickens slightly and evenly coats each rice ball.
Remove from heat and serve warm. The texture is best when the rice balls are soft, chewy, and enveloped in the glossy brown sugar syrup.
Tips & Tricks
Use boiling water. This is key to achieving a smooth, elastic dough that’s easy to shape and won’t crack.
Don‘t overcook. Once the rice balls float, just give them one extra minute — overcooking can make them too soft.
Flavor variations: Add ginger slices or red dates while boiling the syrup for extra warmth, or sprinkle osmanthus or sesame seeds for fragrance.
Frequently Asked Questions
Can I use cold water to make the dough?
No — cold water makes the dough sticky, crumbly, and hard to shape. Always use boiling water for best results.
How do I store leftover rice balls?
They’re best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water to soften them again.
Can I make the rice balls in advance?
Yes! You can roll the raw rice balls and freeze them on a tray. Once frozen, store them in a sealed bag. When cooking, just boil them directly from frozen — no need to thaw.
Quick Brown Sugar Tangyuan | Sweet Glutinous Rice Balls
Ingredients
Rice Balls
- 200 g glutinous rice flour
- 150 g boiling water
Brown Sugar Syrup
- 60 g brown sugar
- 100 g water
Instructions
Step 1: Make the dough and shape the rice balls
- Place 200 g of glutinous rice flour into a large mixing bowl. Gradually pour in 150 g of boiling water while stirring quickly with chopsticks until the mixture becomes crumbly and evenly moistened.
- Use your hands to knead the mixture into a smooth, elastic dough that doesn't stick to your hands. If it feels dry, add a few more drops of hot water; if too sticky, sprinkle a little more flour.
- Divide the dough into small equal pieces (about 5–8 g each, roughly marble-sized) and roll each into a smooth ball. Place them on a plate dusted lightly with glutinous rice flour to prevent sticking.
Step 2: Boil the rice balls
- Bring a pot of water to a boil. Gently add the rice balls and stir lightly to prevent sticking.
- At first, they'll sink — once they float to the surface (after about 2–3 minutes), continue cooking for 1 more minute to ensure they're cooked through.
- Scoop them out and immediately place them into cold water for a quick rinse. This step keeps the rice balls chewy and prevents them from sticking together. Drain and set aside.
Step 3: Make the brown sugar syrup and combine
- In a small pot, combine 100 g of water and 60 g of brown sugar. Heat over low heat, stirring constantly until the sugar dissolves completely.
- Once it begins to boil, reduce to the lowest heat and add the cooked rice balls. Gently stir and simmer for another 2–3 minutes until the syrup thickens slightly and evenly coats each rice ball.
- Remove from heat and serve warm. The texture is best when the rice balls are soft, chewy, and enveloped in the glossy brown sugar syrup.
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