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Sweet tang yuan glutinous rice balls in warm soup are a festive family dessert. A comforting treat served during Lantern Festival and family reunions.
In a medium bowl, slowly mix glutinous rice flour with water, kneading until a soft non-sticky dough forms; adjust water to achieve a pliable but not wet texture.
Divide the dough into 16 equal pieces. Flatten each piece with your fingers, add 1 tsp red bean paste to the center, and gently seal and roll into a smooth ball. Cover with a damp towel to prevent drying.
Bring a large pot of water to a boil over medium-high heat. Once boiling, reduce heat to maintain a gentle steady boil, and carefully drop in tang yuan balls one at a time, stirring gently to prevent sticking.
Simmer until the balls float to the surface, then cook for an additional 2–3 minutes to ensure the filling is heated through.
Meanwhile, in a separate pot, make the sweet soup by combining 4 cups water, granulated sugar, and ginger slices; bring to a gentle simmer until aromatic, stirring occasionally and adjusting sweetness to taste.
Transfer cooked tang yuan into serving bowls and ladle the hot ginger syrup over them. Serve immediately while warm for the best texture.
