Jiu Niang Tang Yuan (Fermented Rice Balls) Recipe

These chewy, fragrant rice balls filled with a hint of rose and served in a sweet, warm soup make for a comforting dessert perfect for any occasion. I’ll guide you through this easy-to-follow recipe!

What is Jiu Niang Tang Yuan

Jiu Niang Tang Yuan (酒酿汤圆) is a classic Chinese dessert featuring glutinous rice balls (tang yuan) served in a sweet soup made from fermented rice (jiu niang).

These tang yuan are often filled with various sweet fillings, like red bean paste or sesame paste.

After making Sweet Fermented Rice, I wanted to find a way to use it up, and Fermented Rice Balls (jiu niang yuan zi) seemed like a perfect choice.

Traditionally, tang yuan is made with glutinous rice flour, but for this recipe, I use tapioca starch and add dried rose petals for a lovely floral flavor.

I like to call it Jiu Niang Yuan Zi, one of my favorite Chinese dessert soups. You can also use tang yuan, whether homemade or store-bought, to replace the balls in this dish.

Ingredients:

For the Balls:

• 120g tapioca starch (100g for the dough, 20g reserved)
• 6g sugar
• 3g dried rose petals
• 75g hot water (80°C)

For the Soup:

• 500ml water
• 6-8 red dates
• 30-40g brown sugar (adjust to taste)
• 5-8g goji berries
• 2 tablespoons fermented rice (about 50-60ml)

Instructions:

1. Prepare the Balls:

• In a mixing bowl, combine 100g tapioca starch, 6g sugar, and 3g dried rose petals. Mix well.
• Slowly add 75g of hot water while stirring with chopsticks. Continue until a cohesive dough forms.
• Transfer the dough to a work surface, add 20g of reserved tapioca starch, and knead until you achieve a smooth, pliable texture. If the dough is too sticky, sprinkle in additional tapioca starch as needed.
• Divide the dough into three equal portions. Roll each portion into a log, then cut them into small, even pieces.
• Shape each piece into a ball, creating your rose-flavored tapioca balls.

2. Cook the Balls:

• In a pot, bring enough water to a boil. Carefully add the shaped balls.
• Cook until the balls float to the surface, then continue boiling for an additional 3 minutes to ensure they are cooked through.
• Remove the balls and place them in a bowl. If you prefer a chewier texture, rinse them briefly in cold water. For a softer bite, you can skip this step.

3. Prepare the Sweet Soup:

• In another pot, add 6-8 red dates, 30-40g brown sugar, and enough water to cover the ingredients.
• Simmer over low heat, stirring occasionally, until the brown sugar dissolves and the mixture is fragrant.
• Once the sugar has dissolved, add 10-15g goji berries and 2 tablespoons of fermented rice. Stir to combine and simmer for an additional 2-3 minutes.

4. Assemble the Dish:

• Pour the warm sweet soup over the cooked balls in a serving bowl. Enjoy immediately!

Notes:

• Ensure that the hot water is at around 80°C; this temperature is crucial for achieving the right dough consistency.
• Adjust the amount of tapioca starch while kneading to avoid the dough being too wet or dry.
• Keep an eye on cooking times to prevent overcooking both the balls and the soup.
• Customize the amount of fermented rice according to your taste; feel free to add more if you enjoy a stronger flavor.
  

  Jiu Niang Tang Yuan (Fermented Rice Balls) Recipe

  These chewy, fragrant rice balls filled with a hint of rose and served in a sweet, warm soup make for a comforting dessert perfect for any occasion. I'll guide you through this easy-to-follow recipe!

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  Prep Time: 30 minutes

  Cook Time: 15 minutes

  Servings: 2

  Calories: 328kcal

  Ingredients

  For the Balls:

  • 120 g tapioca starch 100g for the dough, 20g reserved
  • 6 g sugar
  • 3 g dried rose petals
  • 75 g hot water 80°C

  For the Soup:

  • 500 ml water
  • 6-8 red dates
  • 30-40 g brown sugar adjust to taste
  • 5-8 g goji berries
  • 2 tablespoons fermented rice about 50-60ml

  Instructions

  Prepare the Balls:

  • In a mixing bowl, combine 100g tapioca starch, 6g sugar, and 3g dried rose petals. Mix well.
  • Slowly add 75g of hot water while stirring with chopsticks. Continue until a cohesive dough forms.
  • Transfer the dough to a work surface, add 20g of reserved tapioca starch, and knead until you achieve a smooth, pliable texture. If the dough is too sticky, sprinkle in additional tapioca starch as needed.
  • Divide the dough into three equal portions. Roll each portion into a log, then cut them into small, even pieces.
  • Shape each piece into a ball, creating your rose-flavored tapioca balls.

  Cook the Balls:

  • In a pot, bring enough water to a boil. Carefully add the shaped balls.
  • Cook until the balls float to the surface, then continue boiling for an additional 3 minutes to ensure they are cooked through.
  • Remove the balls and place them in a bowl. If you prefer a chewier texture, rinse them briefly in cold water. For a softer bite, you can skip this step.

  Prepare the Sweet Soup:

  • In another pot, add 6-8 red dates, 30-40g brown sugar, and enough water to cover the ingredients.
  • Simmer over low heat, stirring occasionally, until the brown sugar dissolves and the mixture is fragrant.
  • Once the sugar has dissolved, add 10-15g goji berries and 2 tablespoons of fermented rice. Stir to combine and simmer for an additional 2-3 minutes.

  Assemble the Dish:

  • Pour the warm sweet soup over the cooked balls in a serving bowl. Enjoy immediately!

  Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.

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  Nutrition

  Calories: 328kcal | Carbohydrates: 86g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 170mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg