Comments on: Tang Yuan (Gluntinous Rice Dumplings/汤圆)

By: Andrea

Andrea — Wed, 11 Jan 2012 08:26:40 +0000

I would like to know that too. How many servings does this make? I’m guessing about 5.

By: Nyonya Food

Nyonya Food — Tue, 23 Aug 2011 06:05:05 +0000

Well, it’s best to make it fresh, if you freeze it it will become dry.

By: lily

lily — Fri, 19 Aug 2011 06:35:26 +0000

let’s say i wanna make the rice dumpling dough for future use, how long can i keep the dough?

By: Jesse Abdullah

Jesse Abdullah — Thu, 10 Mar 2011 04:27:15 +0000

Recent trip back home, dear mom made some with coconut milk & gula melaka gravy.

By: Danielle

Danielle — Sat, 16 Oct 2010 03:51:23 +0000

For re-heating, need how long? Until the dumplings float, like before? Thank you, thank you so much.

By: Nyonya Food

Nyonya Food — Fri, 15 Oct 2010 14:30:21 +0000

Oh yes, you can add peanut into it. You need to store it in the fridge if you dont finish it and heat it up a little. If you dont, the centre of the dumpling would be a bit hard.

By: Danielle

Danielle — Thu, 14 Oct 2010 03:36:00 +0000

Hello, I have just found your blog and started to love it. I would like to make Tang Yuan this year. From the recipe given by you, it seems quite easy. However, I have a few questions..
1. What if I wanted to put some peanut into it?
2. When you are not able to finish it in one day, you store it in the fridge, right? Then the next day when you want to eat, do you need to make it hot again or just leave it on the table for some time?
Thank you =)

By: If You Are a Food, What Food Would You Be? — Restaurant Baby

If You Are a Food, What Food Would You Be? — Restaurant Baby — Fri, 02 Jul 2010 23:49:31 +0000

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By: arlo

arlo — Mon, 01 Feb 2010 02:11:23 +0000

sorry how many servings does this make? how much would i need for 8 servings??

By: Tang Yuan (Glutinous Rice Balls) Recipe for cookery! #ece #preschool #chinesenewyear « cynthia.

Sun, 24 Jan 2010 09:49:08 +0000

[...] Tang Yuan (Glutinous Rice Balls) Recipe for cookery! #ece #preschool #chinesenewyear 2010 January 24 by Cynthia Tan via nyonyafood.com [...]