How long does tangyuan last?

Cooked tangyuan is best enjoyed immediately after it’s boiled. This is when the mochi-like dough is most chewy and bouncy, and the dough is hot like lava! After a while of sitting in the syrup, the dough gets soggy and eventually breaks. It’s best to only cook as much as you can finish in one sitting.

Why did my tangyuan crack or burst while boiling?

Cracks happen when the dough is too dry. When you’re kneading the dough, make sure there’s enough water to knead the dough until it’s smooth and elastic. Also, when rolling the filling, make sure not to overstuff the filling or that there’s no air pockets. These can create cracks and bursts!

How do I prevent tangyuan from cracking with freezing?

Make sure the tangyuan are evenly coated with glutinous rice flour or cornstarch to prevent cracking. Enjoy them within 1 month of freezing.

Is Tangyuan gluten-free?

Yes! Tangyuan is made with glutinous rice flour, which is gluten-free since it’s made from rice. The name is deceiving, but glutinous rice is named after the rice it’s made from - glutinous sticky rice.

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