Persimmon Rice Balls

I look forward to Chinese New Year every year, and this year, I discovered 99 Ranch Market was selling these cutest Persimmon Rice Balls aka tangyuan, which are filled with black sesame filling. I couldn’t believe how chewy their rice balls and how much filling it’s inside. It is probably one of the best desserts to be served for your guests during Chinese New Year.

You will need:

You do not need to cook the rice balls before adding in the sugar. Cook the rice ball in sugar with the ginger slices, so that rice ball absorbs the ginger flavor.

As you cook the rice ball, the rice ball will start to expand and look plump just like an persimmon.

Recipe - Persimmon Rice Balls

  • Servings: 4
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Ingredients

  • 1 package of Persimmon Rice Balls
  • 1 stick brown rock sugar
  • 3 cups of water
  • 2 slices of ginger

Directions

  1. In pot, add in water, ginger and rock sugar.
  2. Bring it to a boil, add in the rice balls.
  3. Make sure to move them around so it does not stick to each other.
  4. Cook per the package instruction (6-8 minutes)

Directions

Note: Do not cook the rice balls before making the ginger sugar broth. If you re-boil the rice balls again, may cause mushy rice balls.

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