Tangyuan are traditionally boiled and served in a sweet soup, but wrapping them in pastry dough and baking them takes these glutinous rice balls to a whole new level. The oven tightens the outer pastry into a golden, flaky shell while the filling inside turns completely molten. It is an unexpectedly elegant way to serve a classic Chinese dessert.

Ingredients

  • 6-8 frozen tangyuan with black sesame or peanut filling
  • 1 sheet pre-made flour dough or puff pastry
  • 1 egg yolk
  • 1 tbsp sesame seeds

Singapore Swap

Frozen tangyuan with black sesame or peanut filling are stocked year-round at FairPrice, Sheng Siong, and Don Don Donki in the frozen dessert aisle. For the pastry, grab a pack of Pampas puff pastry sheets from the frozen section at FairPrice or Cold Storage. Spring roll wrappers from the chilled section can also work in a pinch for a thinner, crispier shell.

Instructions

  1. Preheat your oven to 170 degrees Celsius and line a baking tray with parchment paper.
  2. Lightly thaw the frozen tangyuan by leaving them out at room temperature for a few minutes. You want them just soft enough to handle, not fully defrosted.
  3. Cut the dough into portions large enough to wrap each tangyuan completely. If using puff pastry, roll it out slightly thinner first.
  4. Place a tangyuan in the centre of each dough piece, then wrap the dough around it completely. Seal the edges firmly and place the parcel seam-side down so the folds sit at the bottom.
  5. Poke tiny holes on top of each wrapped tangyuan using a toothpick or fork. This allows steam to escape during baking and prevents the pastry from bursting.
  6. Brush the tops with egg yolk for a rich golden colour.
  7. Sprinkle sesame seeds over the egg-washed tops.
  8. Bake for 12 minutes at 170 degrees Celsius until the pastry is golden and flaky.
  9. Cool slightly before serving — the filling inside will be extremely hot and molten.

Tips

Do not fully thaw the tangyuan or they become too sticky and difficult to wrap. A few minutes at room temperature is all you need.

If your pastry tears while wrapping, patch it with a small extra piece of dough and press firmly to seal.

These are best eaten within 15 minutes of baking while the pastry is still crisp and the filling is still flowing.