Best Easy Tangyuan with Red Bean Filling Recipe

In a large mixing bowl, combine glutinous rice flour with sugar and salt. Gradually pour in water, kneading until a soft, non-sticky dough forms.

Divide the dough into 18 equal pieces; cover with a damp towel to prevent drying out.

Flatten each piece into a disc, place a heaping teaspoon of sweet red bean paste in the center, and gently wrap the dough around the filling, pinching to completely seal.

Roll each filled ball between your palms until smooth. Adjust moisture as needed if dough cracks.

Bring a large pot of water to boil over medium-high heat; reduce heat to maintain a gentle boil and add tangyuan in batches. Stir gently to prevent sticking.

When the tangyuan float to the surface, let them cook for one additional minute, then transfer with a slotted spoon to serving bowls.