糖不甩 (Táng Bù Shuǎi) is a traditional Chinese dessert originating from the Hakka ethnic group. The name “糖不甩” roughly translates to “sugar won’t shake off,” suggesting its sticky and sweet nature. It is also known by various names in different regions of China.

The dessert typically consists of glutinous rice balls served in a sweet syrup, often flavored with ingredients like brown sugar, molasses, or rock sugar. Sometimes, the syrup may be infused with ginger or other aromatic spices for added flavor.

The glutinous rice balls, known as tang yuan, are made from glutinous rice flour and water. They are rolled into small balls and cooked until they float to the surface, indicating they are done. The cooked tang yuan are then served in the sweet syrup, along with other optional ingredients like peanuts or sesame seeds for added texture and flavor.

糖不甩 is commonly enjoyed during festive occasions, such as the Lantern Festival (Yuanxiao Festival), weddings, and family gatherings. It is cherished not only for its delicious taste but also for its cultural significance and symbolism of unity and togetherness.

The dessert embodies warmth, comfort, and the sweetness of shared moments with loved ones, making it a beloved part of Chinese culinary heritage.

WHAT IS 糖不甩?

糖不甩 (Táng Bù Shuǎi) is a traditional Chinese dessert, particularly popular in the Hakka cuisine. The name translates to “sugar won’t shake off” and refers to the sticky and sweet nature of the dessert.

It typically consists of glutinous rice balls served in a sweet syrup. The glutinous rice balls, known as tang yuan, are made from glutinous rice flour and water. They are rolled into small balls and cooked until they float to the surface, indicating they are done. The cooked tang yuan are then served in the sweet syrup, often flavored with ingredients such as brown sugar, molasses, or rock sugar.

糖不甩 is often enjoyed during festive occasions, such as the Lantern Festival (Yuanxiao Festival) or other celebrations. It symbolizes unity, togetherness, and the sweetness of shared moments with loved ones. The dessert is cherished for its delicious taste and cultural significance within Chinese culinary traditions.

WHY YOU WILL LOVE THIS RECIPES?

  • Delicious Sweetness: 糖不甩 offers a delightful blend of sweetness from the syrup and the glutinous rice balls, making it a satisfying dessert option.
  • Cultural Connection: This recipe connects you with the rich culinary heritage of Chinese cuisine, particularly the Hakka ethnic group, allowing you to explore traditional flavors and cooking techniques.
  • Comforting and Nostalgic: The warm and sticky texture of the glutinous rice balls in sweet syrup evokes feelings of comfort and nostalgia, reminiscent of cherished moments and festive celebrations.
  • Versatility: While the base recipe consists of glutinous rice balls in sweet syrup, you can customize the flavor profile by adding ingredients like peanuts or sesame seeds, offering versatility and personalization.
  • Easy to Make: The recipe typically involves simple ingredients and straightforward cooking techniques, making it accessible to home cooks of all skill levels.
  • Shared Enjoyment: 糖不甩 is often enjoyed with family and friends during special occasions, fostering a sense of community and shared enjoyment around the dining table.
  • Sensory Experience: From the aroma of the sweet syrup to the soft and chewy texture of the glutinous rice balls, 糖不甩 engages multiple senses, enhancing the overall dining experience.
  • Symbolism: Beyond its delicious taste, 糖不甩 carries cultural symbolism, representing unity, togetherness, and the sweetness of life’s moments shared with loved ones.

Overall, 糖不甩 offers a delightful and meaningful culinary experience that transcends taste, inviting you to savor not just the flavors but also the stories and traditions woven into this beloved Chinese dessert.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Glutinous Rice Flour –  This flour gives tang yuan its characteristic chewy texture. If you can’t find glutinous rice flour.
  • Water –  Water is used to hydrate the glutinous rice flour and create the dough for the tang yuan.
  • Water –  Water is the primary liquid used for boiling the tang yuan. It cooks the dough and helps them float to the surface when they are done. There’s no direct substitute for water in this context, but you can use flavored liquids like coconut milk or herbal teas for a different taste.
  • Ginger Slices –  Ginger slices are added to the boiling water to infuse the tang yuan with a subtle ginger flavor. The ginger also helps to balance the sweetness of the tang yuan. If you don’t have fresh ginger, you can use ground ginger or omit it altogether.
  • Oil –  Oil is sometimes added to the boiling water to prevent the tang yuan from sticking to each other and the pot. It also gives a slight sheen to the tang yuan. Any neutral oil like vegetable oil or canola oil works well. Alternatively, you can use a bit of sesame oil for extra flavor.
  • Black Sugar –  Black sugar or molasses provides sweetness and color to the sweet syrup. If you don’t have black sugar or molasses, you can use brown sugar or palm sugar as substitutes.
  • Water –  This water is used to dissolve the black sugar or molasses and create the sweet syrup. No direct substitutes for water.
  • Black Sesame Seeds –  Black sesame seeds add a subtle nutty flavor and contrast in color to the 糖不甩. If you don’t have black sesame seeds, you can use white sesame seeds as a substitute.
  • Whole Peanuts, Toasted – peanuts add a crunchy texture and nutty flavor to the 糖不甩. You can omit them if you have allergies or substitute with other toasted nuts such as almonds or cashews.

These substitutes can help you adjust the recipe based on your preferences or ingredient availability. However, they may slightly alter the taste and texture of the final dish.

RECIPES TIPS

  1. Use Good Quality Glutinous Rice Flour: The quality of the glutinous rice flour affects the texture of the rice balls. Choose a high-quality brand for the best results.
  2. Proper Dough Consistency: When mixing the glutinous rice flour with water to form the dough, aim for a smooth and pliable consistency. Adjust the amount of water if needed to achieve the right texture.
  3. Evenly Sized Rice Balls: Roll the dough into evenly sized balls to ensure uniform cooking. This also helps in presentation and ensures all the rice balls cook at the same rate.
  4. Toast Sesame Seeds and Peanuts: Toasting sesame seeds and peanuts enhances their flavor and adds a pleasant crunch to the dessert. Toast them lightly in a dry pan until fragrant and golden brown.
  5. Adjust Sweetness: The sweetness of the syrup can be adjusted according to your taste preferences. Add more or less sugar to achieve the desired level of sweetness.
  6. Infuse Flavor with Ginger: Adding ginger slices to the syrup infuses a subtle warmth and flavor. Remove the ginger slices before serving to avoid overpowering the dessert.
  7. Stir Syrup Gently: When simmering the syrup, stir it gently to dissolve the sugar and prevent burning. Keep an eye on the syrup to avoid overcooking.
  8. Cool Syrup Before Serving: Allow the syrup to cool slightly before adding the cooked rice balls. This prevents the rice balls from becoming too soft and mushy.
  9. Serve Warm or Chilled: 糖不甩 can be served warm or chilled, depending on your preference. It’s refreshing when served cold on hot days and comforting when served warm during cooler weather.
  10. Garnish Creatively: Garnish the dessert with toasted sesame seeds and peanuts just before serving for added texture and visual appeal. You can also sprinkle some shredded coconut for extra flavor.

By following these tips, you can make delicious 糖不甩 that’s sure to impress your family and friends! Enjoy the process of creating this traditional Chinese dessert and savor the sweet, chewy goodness with every bite.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

Prepare the Glutinous Rice Balls:

  1. In a mixing bowl, combine glutinous rice flour with 125g of water. Knead until a smooth dough forms.
  2. Divide the dough into small portions and roll them into small balls, about 1 cm in diameter.

Cook the Glutinous Rice Balls:

  1. In a large pot, bring 1600g of water to a boil.
  2. Gently drop the glutinous rice balls into the boiling water. Cook until they float to the surface, about 2-3 minutes.
  3. Remove the cooked rice balls with a slotted spoon and set aside.

Prepare the Sweet Syrup:

  1. In another pot, combine 140g of water, black sugar (or molasses), ginger slices, and oil.
  2. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved.

Combine and Serve:

  1. Once the syrup is ready, remove the ginger slices.
  2. Add the cooked glutinous rice balls into the syrup and simmer for a few minutes until heated through.
  3. Serve the 糖不甩 in bowls, with some of the sweet syrup poured over the top.
  4. Garnish with toasted peanuts and black sesame seeds before serving.

Enjoy:

  1. Serve the 糖不甩 warm or chilled, depending on your preference.
  2. Enjoy the sweet and chewy goodness of this traditional Chinese dessert!
  3. These step-by-step instructions should help you prepare delicious 糖不甩 at home. Feel free to adjust the sweetness or garnishes according to your taste preferences. Enjoy!

VARIATIONS

Certainly! Here are some variations of 糖不甩 (Táng Bù Shuǎi) that you can try:

  • Fruit Flavors: Add fruit flavors to the syrup by infusing it with ingredients like orange peel, lemon zest, or a splash of fruit juice such as orange or pineapple. This adds a refreshing twist to the traditional dessert.
  • Coconut Milk Syrup: Instead of a regular sweet syrup, prepare a coconut milk syrup by simmering coconut milk with sugar and a pinch of salt. The creamy and slightly savory flavor of coconut milk complements the sweetness of the dessert.
  • Savory Toppings: Experiment with savory toppings such as toasted shredded coconut, chopped roasted almonds, or even a sprinkle of sea salt. This adds an interesting contrast to the sweetness of the dessert.
  • Stuffed Glutinous Rice Balls: Fill the glutinous rice balls with sweet fillings like red bean paste, lotus seed paste, or sweetened peanut butter for an extra burst of flavor and texture.
  • Herbal Infusions: Infuse the syrup with herbal ingredients like dried osmanthus flowers, chrysanthemum petals, or pandan leaves for a fragrant and aromatic twist.
  • Chocolate Drizzle: Drizzle melted chocolate over the 糖不甩 for a decadent and indulgent treat. You can also sprinkle crushed nuts or dried fruit on top for added texture.
  • Spiced Syrup: Add warm spices like cinnamon sticks, star anise, or cloves to the syrup while simmering for a hint of complexity and warmth.
  • Nut Butter Dip: Serve 糖不甩 with a side of nut butter dip, such as almond butter or cashew butter, for a creamy and protein-rich addition to the dessert.
  • Seasonal Fruit Toppings: Top 糖不甩 with seasonal fruits like strawberries, kiwi slices, or mango chunks for a fresh and vibrant presentation.

These variations allow you to personalize 糖不甩 according to your taste preferences and experiment with different flavors and textures. Have fun exploring and creating your own unique versions of this beloved Chinese dessert!

WHAT ELSE TO SERVE WITH ?

When serving 糖不甩 (Táng Bù Shuǎi), you can consider pairing it with complementary dishes and beverages to create a balanced and enjoyable dessert experience. Here are some ideas:

  1. Chinese Tea: Serve a pot of fragrant Chinese tea such as jasmine tea, green tea, or oolong tea. The subtle flavors and aromas of the tea can complement the sweetness of 糖不甩.
  2. Fresh Fruit Platter: Offer a selection of fresh fruits such as sliced pineapple, watermelon, strawberries, and grapes on a platter. The natural sweetness and juiciness of the fruits can provide a refreshing contrast to the sticky texture of 糖不甩.
  3. Coconut Milk or Ice Cream: Serve a scoop of coconut milk ice cream or a dollop of coconut whipped cream alongside 糖不甩 for a creamy and indulgent treat. The tropical flavors of coconut pair well with the sweetness of the dessert.
  4. Sesame Balls (Jian Dui): Prepare a batch of sesame balls filled with sweet red bean paste or lotus seed paste as another traditional Chinese dessert option. The crispy exterior and chewy interior of the sesame balls complement 糖不甩 nicely.
  5. Sweet Soup (Tong Sui): Serve a bowl of sweet soup (tong sui) made with ingredients like red beans, lotus seeds, or sweet potatoes. The warm and comforting flavors of sweet soup can be a delightful accompaniment to 糖不甩.
  6. Asian-Inspired Cocktails: If you’re hosting a special occasion, consider pairing 糖不甩 with Asian-inspired cocktails such as lychee martinis, mango mojitos, or plum wine spritzers. The fruity and floral notes of the cocktails can enhance the overall dessert experience.
  7. Mochi: Offer a plate of mochi, soft and chewy Japanese rice cakes, as an alternative dessert option. Mochi comes in various flavors and fillings, making it a versatile addition to the dessert spread.
  8. Fried Glutinous Rice Cakes (Nian Gao): Prepare slices of fried glutinous rice cakes (nian gao) coated in egg batter for a crispy and chewy treat. The caramelized exterior and soft interior of nian gao can complement the texture of 糖不甩.

These suggestions provide a variety of options to enhance the 糖不甩 dining experience and cater to different preferences and occasions. Feel free to mix and match based on your taste preferences and the theme of your gathering!

MADE AHEAD INSTRUCTIONS

To prepare 糖不甩 (Táng Bù Shuǎi) ahead of time, you can follow these instructions:

  1. Prepare the Glutinous Rice Balls: You can make the glutinous rice balls ahead of time and store them in the refrigerator for up to 1-2 days. After shaping the rice balls, place them on a baking sheet lined with parchment paper and cover them with plastic wrap to prevent them from drying out.
  2. Store the Sweet Syrup: The sweet syrup can also be made in advance and stored in an airtight container in the refrigerator for up to 3-4 days. Allow the syrup to cool completely before transferring it to the container. When ready to serve, gently reheat the syrup on the stove over low heat until warmed through.
  3. Assemble Before Serving: When you’re ready to serve 糖不甩, simply reheat the sweet syrup on the stove until it reaches your desired temperature. Add the cooked glutinous rice balls to the syrup and simmer for a few minutes to warm them up. Be careful not to overcook the rice balls, as they can become too soft.
  4. Garnish and Serve: Once the rice balls are heated through, garnish the dessert with toasted peanuts and black sesame seeds. Serve 糖不甩 warm or chilled, depending on your preference.

By preparing the components ahead of time, you can streamline the process of serving 糖不甩 and ensure that it’s fresh and delicious when it’s time to enjoy it. Just remember to store the components properly in the refrigerator and reheat them gently before serving.

STORAGE & REHEATING

Storage:

  1. Glutinous Rice Balls: If you have leftover glutinous rice balls, store them in an airtight container in the refrigerator for up to 2-3 days. Place a piece of parchment paper between the layers of rice balls to prevent sticking.
  2. Sweet Syrup: Store any leftover sweet syrup in a sealed container in the refrigerator for up to 3-4 days. Allow the syrup to cool completely before transferring it to the container.
  3. Toasted Peanuts and Sesame Seeds: Store any leftover toasted peanuts and sesame seeds in separate airtight containers at room temperature for up to 1-2 weeks. Keep them away from moisture and heat to maintain their crispness.

Reheating:

  1. Glutinous Rice Balls: To reheat the glutinous rice balls, gently steam them in a steamer basket over simmering water for 5-7 minutes until warmed through. Alternatively, you can microwave them on high for 30-60 seconds, depending on the quantity, until heated to your liking.
  2. Sweet Syrup: Reheat the sweet syrup on the stove over low heat, stirring occasionally, until warmed through. Avoid boiling the syrup as it may thicken too much. If the syrup becomes too thick, you can thin it out with a little water.
  3. Assembly: Once the rice balls and syrup are reheated, assemble 糖不甩 by adding the rice balls to the warm syrup and simmering for a few minutes to infuse the flavors. Stir gently to coat the rice balls with the syrup.
  4. Garnish and Serve: Garnish the dessert with toasted peanuts and sesame seeds before serving. Serve 糖不甩 warm and enjoy the comforting and sweet flavors!

By following these storage and reheating instructions, you can enjoy leftover 糖不甩 that tastes just as delicious as when it was freshly made. Remember to handle and store the components properly to maintain their quality and freshness.

RECIPES FAQS

Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour will not yield the same chewy texture that glutinous rice flour provides. Glutinous rice flour is essential for making tang yuan.

Can I freeze tang yuan?

It’s not recommended to freeze cooked tang yuan as they may become mushy when thawed. It’s best to store them in the refrigerator for a few days or enjoy them fresh.

Can I make tang yuan ahead of time?

Yes, you can make tang yuan ahead of time and store them in the refrigerator for up to 2-3 days. Reheat them gently before serving.

How do I prevent tang yuan from sticking together?

After cooking, transfer the tang yuan to a bowl of cold water to stop the cooking process and prevent sticking. When storing, make sure they are not stacked on top of each other.

Can I make the syrup ahead of time?

Yes, you can make the syrup ahead of time and store it in the refrigerator for a few days. Reheat it gently on the stove before serving.

Can I use different toppings besides peanuts and sesame seeds?

Yes, you can experiment with different toppings such as toasted coconut flakes, chopped nuts, or even a drizzle of honey for added flavor and texture.

Can I adjust the sweetness of the syrup?

Yes, you can adjust the sweetness of the syrup by adding more or less sugar according to your taste preferences.

Can I use a different type of sweetener instead of black sugar or molasses?

Yes, you can substitute black sugar or molasses with brown sugar, palm sugar, or even honey, but it may alter the flavor slightly.

Can I serve 糖不甩 cold?

Yes, 糖不甩 can be served cold for a refreshing treat, especially during hot weather. Simply chill the syrup and glutinous rice balls before serving.

Can I adjust the portion size of the recipes?

Yes, you can adjust the portion size of the 糖不甩 recipe to suit your needs.
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES VIDEO

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RECIPES CARD

Black Sugar Peanut Glutinous Rice Balls 糖不甩

Category, DifficultyBeginner

The dessert typically consists of glutinous rice balls served in a sweet syrup, often flavored with ingredients like brown sugar, molasses, or rock sugar. Sometimes, the syrup may be infused with ginger or other aromatic spices for added flavor.

Prep Time15 minsCook Time10 minsTotal Time25 mins

Yields4 Servings

Dough
 150 g glutinous rice flour
 125 g water
Boiling Water
 1600 g water
 4 slices, ginger
 5 g oil
For the coating
 60 g black sugar / molasses
 140 g water
 50 g whole peanuts, toasted
 10 g black sesame seeds, toasted

Toast Peanut:
1

Preheat oven to 170ºC. Line two baking sheets with baking paper.
Place a bowl on mixing bowl lid, weigh in peanuts. Spread peanuts in single layer on baking tray, bake on middle rack for 10-15 minutes (170°C) or until golden brown. Set aside to cool completely (approx. 20 minutes).

2

Insert the butterfly whisk into the mixing bowl. Add the cooled peanuts to the mixing bowl and use 15 sec | ⤺ Speed 3.5. to peel the peanut skin. Remove the butterfly whisk. Transfer the peanuts to the Varoma dish to separate the skin from the peanuts.

3

Put reserved peanut in mixing bowl and chop at 5 sec | Speed 5. Remove the peanut and set it aside. Clean the mixing bowl.

Dough:
4

Place 125g water into mixing bowl, heat 2 min | 60°C | Speed 1.

5

Add glutinous rice flour, mix 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer dough into a bowl, divide the dough into small portions, rolling each portion into a ball about 10g. Slightly flatten each dough ball using your palm.

6

Bring a pot of water with ginger slices and drops of oil to a boil. Gently drop the tang yuan into the boiling water. Cook until they float to the surface (usually 2-3 minutes). Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.

Prepare the Coating:
7

In a dry pan, toast the sesame seeds over medium heat until golden brown and fragrant. Transfer to a plate to cool slightly.

8

In the same pan, add sugar and water to the pan and heat until it melts. add the cooked tang yuan to the pan. Stir quickly to coat evenly with the caramelized sugar. continue cook them until the sugar coating are thicken.

9

Remove the pan from the heat and allow the mixture to cool slightly. Serve the tang yuan with peanut topping and black sesame seeds if desired.

Ingredients

Dough
 150 g glutinous rice flour
 125 g water
Boiling Water
 1600 g water
 4 slices, ginger
 5 g oil
For the coating
 60 g black sugar / molasses
 140 g water
 50 g whole peanuts, toasted
 10 g black sesame seeds, toasted

Directions

Toast Peanut:
1

Preheat oven to 170ºC. Line two baking sheets with baking paper.
Place a bowl on mixing bowl lid, weigh in peanuts. Spread peanuts in single layer on baking tray, bake on middle rack for 10-15 minutes (170°C) or until golden brown. Set aside to cool completely (approx. 20 minutes).

2

Insert the butterfly whisk into the mixing bowl. Add the cooled peanuts to the mixing bowl and use 15 sec | ⤺ Speed 3.5. to peel the peanut skin. Remove the butterfly whisk. Transfer the peanuts to the Varoma dish to separate the skin from the peanuts.

3

Put reserved peanut in mixing bowl and chop at 5 sec | Speed 5. Remove the peanut and set it aside. Clean the mixing bowl.

Dough:
4

Place 125g water into mixing bowl, heat 2 min | 60°C | Speed 1.

5

Add glutinous rice flour, mix 1 min | Speed 4. Turn to dough mode and knead Dough | 2 min (added 1 tbsp of water through MC hole). Transfer dough into a bowl, divide the dough into small portions, rolling each portion into a ball about 10g. Slightly flatten each dough ball using your palm.

6

Bring a pot of water with ginger slices and drops of oil to a boil. Gently drop the tang yuan into the boiling water. Cook until they float to the surface (usually 2-3 minutes). Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.

Prepare the Coating:
7

In a dry pan, toast the sesame seeds over medium heat until golden brown and fragrant. Transfer to a plate to cool slightly.

8

In the same pan, add sugar and water to the pan and heat until it melts. add the cooked tang yuan to the pan. Stir quickly to coat evenly with the caramelized sugar. continue cook them until the sugar coating are thicken.

9

Remove the pan from the heat and allow the mixture to cool slightly. Serve the tang yuan with peanut topping and black sesame seeds if desired.

Black Sugar Peanut Glutinous Rice Balls 糖不甩

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