This is the proper way to eat tangyuan.

Little ones, are you tired of eating the same old red bean paste tangyuan and black sesame tangyuan every time? Moms, it's time for some new ideas! Let your little ones fall in love with the adorable appearance of tangyuan!

Panda Tangyuan

Panda Tangyuan

Prepare two portions of dough, adding fine sugar to both. Add cocoa powder to one portion. Take small, dark brown pieces of dough to form the ears and roll them into appropriately sized circles, then stick them onto the white dough at the ear positions. Take small, dark brown pieces of dough, roll them into flat circles, then flatten them and stick them on for the eyes. Pay attention to the shape of the eyes. Finally, take a tiny piece of dark brown dough, roll it into a round nose, and place it in the center below the eyes. Use a knife to draw the mouth, and you're done.

Cat Paw Tangyuan

Prepare two portions of dough, adding fine sugar to both. Add strawberry powder to one portion. Prepare multiple small pieces of dough as shown. Place the pink dough pieces onto the white dough and press them flat. Let them air-dry slightly before cooking. So cute! The little ones at home will surely love them!

Frog Tangyuan

Prepare two portions of dough, adding fine sugar to both. Add matcha powder to one portion. Then, flatten the green dough and wrap a blueberry inside, sealing it and rolling it into a ball. Place the green dough balls on individual pieces of parchment paper. Slightly flatten the green balls, then add the eyes, blush, and mouth with gentle presses.

Purple Sweet Potato Glazed Tangyuan

Purple Sweet Potato "Raindrop Stone" Tangyuan

Wash the purple sweet potatoes, cut them into pieces, and steam them in a steamer until cooked. Mash them into a puree. Add glutinous rice flour and mix while slowly adding warm water. Knead into a purple sweet potato dough. Take a similar amount of glutinous rice flour, add warm water, and knead into a dough. Take portions of both the purple sweet potato dough and the glutinous rice dough, roll each into long strips, twist them together like a braid, and then roll the entire strip into one long piece. Pinch the long strip into small sections. Roll each section into a ball and place them in a pot of boiling water.

Glazed Tangyuan

Divide the dough into three equal parts. Add matcha powder to one part, cocoa powder to another, and leave the third part plain. Knead each portion evenly to create three colored doughs. Randomly knead the three colors of dough together. Roll the combined dough into a long log and cut it into small pieces. Gently press a small indentation into each piece, wrap it with prepared red bean paste filling, pinch the opening tightly, and roll it into a ball in your palm.

Chocolate Tangyuan

Pinch off small pieces of dough of your preferred size. Roll them into small balls in your hand, place a Malteser inside, and continue rolling to form a complete ball.

Pumpkin Tangyuan

Pumpkin Tangyuan

Slice the pumpkin and steam it until cooked. While still hot, mix in sugar and stir until well combined. Pour the pumpkin puree into the glutinous rice flour and mix with chopsticks. As you mix, gradually add more flour while kneading by hand. Place some dry glutinous rice flour in a small bowl. Roll the finished tangyuan balls and toss them in the dry flour to prevent sticking.

Matcha Red Bean Paste Tangyuan

Mix green tea powder with glutinous rice flour. Add warm water to form a dough (it's easier to wrap when warm and less likely to fall apart). Roll the dough into a log, cut it into pieces, and then wrap with red bean paste. Use about 15g of dough to wrap about 10g of filling. Sprinkle some glutinous rice flour on the work surface to prevent sticking and place the finished tangyuan balls there.

Coconut Milk Sago Pumpkin Tangyuan

Coconut Milk Sago Tangyuan

Mix glutinous rice flour with wheat starch. Add an appropriate amount of water and knead into small balls. Bring a pot of water to a boil, cook the tangyuan, then cool them in cold water and set aside. Boil another pot of water, add sago and cook until done. Add coconut milk rock sugar and cook. Add the cooked tangyuan, turn off the heat, and serve in bowls.

Fresh Meat Tangyuan

Wash the scallions, chop them, and mince the ginger. Add them to the ground meat. Add Shaoxing wine, salt, chicken powder, white pepper, half a bowl of water, a small amount of sesame oil, and a bit more salad oil to make the filling fragrant. Stir in one direction until it becomes a paste. Pour warm water into the glutinous rice flour and knead into a soft but firm dough. Roll it into a log and divide it into equal-sized pieces. Flatten each piece, add an appropriate amount of the seasoned meat filling, pinch it closed, and gently roll it into a ball before cooking.

With these tangyuan recipes, making tangyuan will never be boring again! Eating them will be much more fun!!

Beef Filling Tangyuan

Note: Tangyuan is not suitable for babies under 3 years old.

1. The outer skin of tangyuan is generally made from glutinous rice flour. Glutinous rice contains a lot of starch and is very sticky, making it difficult to digest. Young children should be especially careful when eating tangyuan to avoid indigestion or choking.

2. Glutinous rice is very sticky. Babies under one year old could easily get tangyuan stuck in their esophagus, blocking their airway.

3. Babies aged 1-2 may not be able to chew peanuts in the tangyuan filling.

4. Children with respiratory diseases should also try to eat less tangyuan to avoid worsening their condition.

5. Children with weaker digestive functions and underdeveloped swallowing reflexes should not eat tangyuan whole, even if they are older. They should eat it in thirds or halves, one bite at a time, to prevent accidents.