• Thank you for your patience and understanding during these unprecedented times. We really appreciate your continued support!

Recipe: Glynn Purnell's Tang Yuan


For the Glutinous Rice Balls:
140g glutinous rice flour
1 tsp muscavado sugar
1 tsp grated ginger
A pinch of chilli powder
Food colouring (optional)
1 tbsp peanut butter
100ml water

For the Stock Syrup:
700ml water
115g / ½ cup brown sugar
2 star anise
1 stick of cinnamon
1 bay leaf
1 tbsp chopped coriander

Cooking Method

Serves 2

For the Glutinous Rice Balls:

1. Mix together all of the ingredients to make a paste and then shape into 2 cm balls

2. Bring a pan of water to the boil and blanch the balls for 2 minutes


For the Stock Syrup:

1. Heat the water in a pan and add the sugar, star anise, cinnamon and bay leaf and boil.

2. Place the rice balls in a bowl, sprinkle with coriander and then pour the sweet stock over the balls.