Pan Fried Tang Yuan (Glutinous Rice Balls)

These pan fried tang yuan are chewy on the inside and crispy on the outside, making them a fun twist on the traditional boiled version. I love how the pan frying gives them a golden crust while keeping their signature glutinous texture.

Why You’ll Love This Recipe

I like this recipe because it takes the classic tang yuan and adds a new dimension with pan frying. The combination of crispiness and chewiness is addictive, and it’s an easy way to prepare frozen tang yuan at home. I also enjoy how simple the method is just a few ingredients and a hot pan are all I need.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
Oil, for pan frying
Frozen tang yuan
1/4 cup (60 ml) water, 60 ml

Directions

I heat a non-stick frying pan over low-medium heat and add a thin layer of oil. I place the frozen tang yuan into the pan, spacing them so they don’t touch each other.
Once the oil is hot, I get the lid ready to avoid splatters. I pour the water into the pan and immediately cover with the lid.
I let the tang yuan simmer for 4–5 minutes, then check the bottoms. If they aren’t golden yet, I cook them for another 1–2 minutes.
Once golden brown, I flip them carefully, making sure they don’t stick together, and continue cooking until both sides are evenly browned.
I serve them warm or at room temperature.

Servings and Timing

This recipe makes about 3–4 servings, depending on how many tang yuan I cook. It takes around 15 minutes from start to finish.

Variations

I sometimes drizzle honey or condensed milk over the cooked tang yuan for extra sweetness. For a savory twist, I sprinkle sesame seeds or chopped scallions on top. I also like trying different fillings by using a variety of frozen tang yuan flavors like sesame, peanut, or red bean.

Storage/Reheating

I prefer eating pan fried tang yuan fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. To reheat, I pan fry them again for a few minutes until warmed through and crispy.

FAQs

Can I use fresh tang yuan instead of frozen?

Yes, I can use fresh ones, but I reduce the cooking time slightly since they soften faster.

Do I need to thaw the frozen tang yuan first?

No, I cook them directly from frozen to keep their texture.

Can I deep fry tang yuan instead of pan frying?

Yes, I can deep fry them, but pan frying is easier and uses less oil.

What kind of oil should I use?

I usually use a neutral oil like canola, vegetable, or sunflower oil.

How do I prevent them from sticking to each other?

I make sure to space them apart in the pan and avoid flipping them too early.

Can I make them without oil?

No, the oil is necessary to create the crispy texture on the outside.

Can I add sugar to the water?

Yes, I can add a little sugar for a slightly sweet glaze.

Are pan fried tang yuan still chewy inside?

Yes, they stay chewy inside while having a crispy exterior.

Can I use this method with savory tang yuan?

Yes, savory-filled tang yuan also work well with pan frying.

Can I serve them with toppings?

Yes, I sometimes top them with sesame seeds, coconut flakes, or a drizzle of syrup.

Conclusion

These pan fried tang yuan are one of my favorite quick and fun desserts. I love the mix of crispy and chewy textures, and how easy they are to make from frozen. Whether I serve them plain or with toppings, they always turn out delicious and satisfying.

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