Tang Yuan

Tan Yuan is a good in Singapore. You can find tang yuan when you reached Changi Airport at Terminal 3

You can find top tan yuan at the central or city 🌆 of Singapore

28 Upper Cross St, Singapore 058337 | Opening Hours: Daily 10.30am – 10.30pm | Tel: 62230562 |
Read more: https://sethlui.com/tang-yuans-in-singapore/#ixzz6go4rvISZ

You can make tang yuan when you get home


  • 85 g peanuts, grinded
  • 3 tbsp sugar
  • 30g butter

For the wrapper

  • 130 g glutinous rice flour
  • 3 tbsp boiling water
  • 4 tbsp room temperature water
  • soup
  • 500 g water
  • 70 g sugar
  • 2 to 3 panda leaves
  • 1 piece ginger

Prepare the fillings

  • Toast peanuts in a frying pan over low heat, add olive oil or butter
  • Add butter. Mix to combine then keep refrigerated until the mixture is firm enough to handle.
  • Divide into 20 portions. Shape each piece into a ball. 

Make the dough

  • In a mixing bowl, pour hot water into glutinous rice flour while stirring with a spatula.
  • Add room temperature water bits by bits
  • Knead with your hand until a smooth, soft dough forms. Refrigerate.
  • Divide and roll into 20 balls.

Assemble Tang Yuan (please refer to the video below)

  • Flatten a piece of dough into a round wrapper with your fingers.
  • Place a ball of filling in the middle. Gently push the wrapper upwards to seal completely 


Put sugar, water, panda leaves, ginger into pan and boil for 12 minutes.

Put Tang Yuan into boiling water and boil until cooked

Put sugar and panda soup onto tang yuan

Modified from


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