Winter party recipes: tangyuan

China World Summit Wing chef shares his classic Spring Festival recipe

Chefs from some of Beijing’s best restaurants teach Time Out Family readers how to make their favourite traditional holiday recipes – just like momma used to make!

For this classic holiday Malaysian recipe, dim sum chef at the China World Summit Wing, Chef Mike Lei (along with a tiny sous chef Yiming), whips up glutinous rice balls.


Our chefs

‘Sometimes in the south of China we put coins or candy inside the tangyuan and the person who finds it will have good luck. I think Yiming has lots of natural talent – he is better than me!' – Chef Mike Lei

‘My favourite part was putting the sesame seeds in the dough. I want to make this recipe at home with my family’ – Yiming Lu, 9, German Embassy School Beijing


Black sesame filling
500g black sesame seeds, toasted
150g white sesame seeds, toasted
500g sugar
150g peanut butter
300g vegetable oil
50g walnuts, toasted and ground

500g glutinous rice flour
300g sugar
150g wheat starch flour
1,500ml hot water
50g oil



Black sesame filling
1. Grind the black sesame seeds into a powder in a food processor.

2. Mix the powdered black sesame with the white sesame seeds, sugar, peanut butter, vegetable oil and ground walnuts in a bowl until it becomes a thick paste.

3. Put filling in the refrigerator to chill for one hour.


1. Mix the glutinous rice flour with the sugar and set aside.

2. Add the hot water to the wheat starch flour and knead until it forms a soft dough.

3. Add in the glutinous rice flour and sugar mixture to the wheat starch flour dough. Gradually pour in the oil and knead into dough. If the dough is too wet, add a small amount of glutinous rice flour. If the dough is too dry, add a small amount of water. You may need to adjust the water ratio accordingly because the ambient humidity can affect the dough.

4. Divide the dough into 1.5-inch balls and keep covered with a damp towel.

5. Take a dough ball and, using your thumb, make an indentation in the ball, forming a bowl-like shape.

6. Place the black sesame filling in the middle of the dough. Seal the opening carefully, making sure the filling does not escape. Gently shape the balls by rolling around with both hands.

7. Place a small amount of the tangyuan into a pot of boiling water. Allow them to float to the service and then cook an additional one minute.

8. Quickly scoop out the tangyuan and serve immediately.


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