Red Bean Dumplings (红豆汤圆)
June 26th, 2010 40 Comments

Red Bean Dumplings (红豆汤圆)

Red Bean Dumplings (红豆汤圆)

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I have a good news to share about my Chinese recipes cookbook!!

The recipes development, cooking, food styling and photography are pretty much done, and I am almost ready for recipes testing involving you—my loyal readers and fans. I will be needing your help and will announce it on Rasa Malaysia in the next few weeks, including a sneak preview of the food photography (they are very different from what you see here and all shot with my professional camera, Canon 5D Mark II)! I am very excited and I hope you are, too.

Anyway, I have been cooking up a storm and working very hard on the cookbook since April. It has been fun, challenging, and a great learning process. As a result of the recipes development, I have accumulated a lot of random ingredients in my refrigerator—leftover items used in the recipes, which I have to get rid of. One of them is a can of red bean paste that had been sitting in the dark corner of my refrigerator for over a month! It kept well so I didn’t want to just toss it away. I decided to clear the space finally and made it into red bean dumplings. I have to say that it was a great way to use up leftover red bean paste, for something sweet and pleasing…

Red bean dumpling (红豆汤圆) is a common dessert in Chinese cuisine (the other is black sesame dumplings). The red bean paste is encased in sticky rice balls, boiled, and then served in ginger syrup. It’s a wonderfully refreshing dessert that anyone can make at home. Traditionally, red bean paste is made from scratch, but the canned version is as good as it gets. You can find it at Chinese, Japanese, or Asian stores. If you like dumplings, do try out this red bean dumplings recipe!

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40 comments... read them below or add one

  1. Gina Tan says:

    I love this red bean dumplings very much. Always get it from tong sui stalls. Seems very easy to make!

  2. Kate says:

    Looking forward to your recipe testing. This red bean dumplings look great. :)

  3. That’s soothing! I used to eat cakes and biscuits, but sometimes need to be back to this kind of less-sweetened Asian sweets to keep my mouth sane :)

  4. These are fantastic -chewy and delightfully moreish. How unfortunate that I haven’t eaten them in so very long…thanks for the reminder!
    Your recipe seems easy enough although I must say, I have that undercurrent feeling that I would somehow have trouble with keeping the red bean paste inside (that would be due to my own lack of cooking skills). Still, shall try :)

    Oh and congrats for the further development of your cookbook; I’ve been waiting for awhile now so any news is darn good to me! I’ll be peeking, waiting around the corner to be a recipe tester.

    • Hi Jenny – as long as you keep the red bean balls smaller in size, see the picture in the post, you should be OK to wrap it inside without leakage. Thanks and please stay tuned for the recipe testing announcement soon.

  5. noobcook says:

    happy to hear that your cookbook progress is going so well! I have the same “coconut” bowl too, bought it at Bangkok but haven’t use it yet. Your 红豆汤圆 is really pretty, I want a bite :P

  6. lingzie says:

    yummm i love tang yuan! but i do prefer black sesame ones over red bean ones :) cant wait to hear more abt your cook book!

  7. Nia says:

    Hi.. Where can I buy this red bean paste? Does 99 ranch market have this? Thanks..

  8. DailyChef says:

    This looks amazing! I love red bean desserts. Just sweet enough, but not overpowering.

    Looking forward to the cookbook!

  9. betty says:

    I just love red bean paste…stuffed wonton and deep fried …also good on rice cake ( we call tikoy in the Phil.) cut into finger lengths and topped with jackfruit and wrapped in lumpia wrapper and deep fried for a quick snack.

  10. Bee, I did some recipe testing for Jaden’s cookbook so if you’re looking for testers, I’d love to do this for you too. I’ll be reviewing a Bento cookbook later this year and I’ll be honored to do this for you as well. Can’t wait for your cookbook!

  11. Su-yin says:

    Oh you’re making me crave for tang yuan now.. I’ll have to make some tonight. :) Love the bowl!

  12. Yum, this looks absolutely delicious! Haven’t tried making any Chinese dessert before, so this will be my first. Looking forward to your cookbook!

  13. tigerfish says:

    So happy for you that you are almost done with your cookbook! :D
    红豆 also quite good for you…eat more, heh heh…

  14. tanamei says:

    Tried making them… only kinda worked out. First, I’m fairly horrible in the kitchen so it probably had a lot to do with me. Second, the recipe’s flour to water ratio didn’t work at all so I just added more flour until I could make the balls. I had a lot of trouble making the balls small enough to keep a good dough to paste ratio and still be able to make the dumplings fold and seal, but the final product tasted like the real thing (even if they were a tiny bit doughy and pretty unattractive). Any tricks? Just found this website and I’m so excited to keep trying new recipes! (and hopefully with time, my abilities will improve…)

  15. I love these little desserts!!! I sometimes even drink the broth because there inevitably will be one or two that breaks or stick on the bottom and all the delicious filling bursts out into the broth. I usually get the frozen ones but would love to make my own. I like sesame paste filling also.

  16. Katie says:

    These look so good, I’ve been looking all over for a recipe for these, but what if we can’t find red bean paste? How can I make it at home?

    • Just keep boiling red beans + sugar + water until they become a paste and completely dissolved. It will take a few hours.

      • Katie says:

        Thanks! Just regular red beans will work? That’s great! I’m moving this weekend, I think I know what I’ll be making for move-in snacks :-)

  17. Meghan says:

    I just returned from my second trip to China. I was staying on an island off the coast Fujian with nearly every meal (besides the delicious veggies and seafood) were nan gua bing 南瓜饼 – a type of dough mixed with pumpkin and filled with a sweet red bean paste. They are fried and served hot. Does this sound familiar? Can I pan fry these dumplings instead of boiling them?

  18. Wai Kit says:

    My grandma taught me mix the flour with the ‘warm’ water. The 汤圆 more chewy…Q! try it

  19. Lisa says:

    WOW these look amazing. Definitley going to try it. I wonder if these could be dusted with a rice flour or corn starch and frozen? Would be nice to make extra for a rainy day….

  20. Jahnavi says:

    I love red bean. I can’t wait to try this recipe. I once bought a quart of red bean ice cream which I finished very promptly. Bless you for posting this.

  21. Linda68 says:

    I love them! It is one of my favorite things!

  22. Begi says:


  23. Lacey says:

    Yeah, so this recipe didn’t work at all. It isn’t the right ratio of water to flour at all, not to mention (At least the brand I bought) of red bean isn’t thick enough to be rolled into balls. How do you even flatten the sticky rice flour balls into patties? It sticks to floured hands, oiled hands AND the parchment paper. Grr.

    • Lacey – this recipe works as it’s tested again today. The ratio to flour water is correct. Are you using the right flour? For the red beans, it looks like you bought the wrong brand. The dough doesn’t stick to the hand and you need not flour your hands.

  24. Animecook says:

    This recipe wasn’t as easy as it sounded, but with a little more sticky rice flour it wasn’t so bad and when they’re cooked they’re good. It made more than 10 too, maybe i made them too small

  25. Emily says:

    Your website and your recipes are awesome! I am looking for fresh corn juice recipe because I am craving for it. I have tried some fresh corn juice in Shanghai. I am not sure is it every restaurants in Shanghai would serve fresh corn juice. However, the corn juice in every restaurants are different and not all of them taste good. There was only one restaurant that I have visited made good corn juice. I am guessing there is milk or evaporated milk added to the corn juice.

    Happy new year!

  26. Sonya says:

    Reading your blog just makes my mouth water.Red Bean Dumplings, I made them for Raya celebration. Instead of serving the dumplings in ginger syrup entirely,i used soya milk and i added a dash of ginger syrup. Red Bean Dumplings was and ultimate dessert.I’m planning to make it again today, was thinking of using peanuts. Let’s see how it turns out.Happy Malaysia Independence Day.

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