Pan Fried Tang Yuan (Glutinous Rice Balls)
These pan fried tang yuan are chewy inside with a crispy golden crust outside—a fun twist on the traditional boiled version. Quick and easy to make, they deliver a delightful mix of textures in every bite.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3–4 servings
- Category: Dessert
- Method: Pan-fried
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Oil, for pan frying
Frozen tang yuan
1/4 cup (60 ml) water
Instructions
- Heat a non-stick frying pan over low-medium heat and add a thin layer of oil.
- Place frozen tang yuan into the pan, leaving space so they don’t touch.
- When the oil is hot, pour in the water and immediately cover with a lid to avoid splatters.
- Simmer for 4–5 minutes, then check the bottoms. Cook for 1–2 more minutes if not golden yet.
- Flip carefully and cook until both sides are evenly browned.
- Serve warm or at room temperature.
Notes
Eat fresh for the best texture, as they lose crispiness when stored.
Try drizzling honey, condensed milk, or syrup for sweetness.
For savory options, sprinkle with sesame seeds or chopped scallions.
Experiment with different fillings like sesame, peanut, or red bean.
If reheating, pan fry again until warmed through and crispy.
Nutrition
- Serving Size: 4–5 tang yuan
- Calories: 200
- Sugar: 5g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
