Geographical differences

Tangyuan originate from southern China, whereas people in the north call the dish yuanxiao. Like tangyuan, yuanxiao are glutinous rice balls stuffed with filling that are eaten during the Lantern Festival and other important gatherings. Although they look alike, they are two separate things. The fundamental difference lies in their making, fillings, cooking, and storage.^[5]

Yuanxiao have sweet and solid fillings and are served in a thick broth. The surface tends to be dry and soft, and they have a short shelf life.^[5] The process of making the dish begins with preparing the solid fillings that are then cut into small pieces. The filling is dipped into water then the dry glutinous rice flour repeatedly, until a round shape is achieved.^[5]

Tangyuan can be stuffed with a variety of soft filling that are either sweet or salty, and are served in a thinner soup. The texture is smooth and glutinous, and they can be stored frozen for a long time.^[5] Tangyuan are made by wrapping the soft filling in a glutinous rice "dough" and shaping it into a ball.^[5] The southern variation is served in a broth that changes depending on the filling. Daikon radish and fish cake broth are used for savory fillings, tong sui for sweeter options.^[6]

Cultural significance

For many Chinese families in mainland China as well as overseas, tangyuan are traditionally eaten during the Lantern Festival, Chinese New Year, and gatherings with family to celebrate. Their round shape and the bowls in which they are served hold cultural and symbolic significance, symbolizing togetherness, unity, and reunion.^[2]

Common soup bases

• Red bean soup
• Black sesame soup
• Ginger and rock sugar
• Fermented glutinous rice (Chinese: 醪糟 or 酒釀), Sweet Osmanthus, and rock sugar.

While Tangyuan began as a traditional delicacy eaten during festivals, it has now evolved into a dessert that is consumed year-round. As it became more widespread, different renditions are introduced to the traditional Chinese Tangyuan to cater to consumers. New fillings, shapes, and coloring of the glutinous rice are introduced; chocolate and custard fillings are substituting traditional approaches.^[8]

Sweet fillings

• Black sesame (mixed with sugar)
• Crushed peanuts (mixed with sugar)
• Jujube paste

• Chocolate paste (softened butter mixed with cocoa powder and stirred until blended)
• Red bean paste (Azuki bean)
• Lotus seed paste
• Matcha paste
• Custard

Savory fillings

• Crushed peanuts
• Minced meat
• Mushroom
• Cabbage

China

Muah chee (Chinese: 麻糍; Pe̍h-ōe-jī: môa-chî) is a similar dish that originates from southern China. It is a steamed sticky dough made of glutinous flour that is cut into small pieces and coated with sugar and finely crushed roasted peanuts or toasted sesame.^[9]

Jiandui, or sesame balls, are a variation of tangyuan. They are made with glutinous rice flour that is fried and coated with sesame seeds to achieve a crisp, chewy texture. The insides of the dessert are stuffed with lotus paste, black sesame, or red bean paste.^[10]

Japan

Japanese daifuku-mochi are similar to tangyuan. They were initially introduced from Southeast Asia during the Heian period,^[11] and are eaten during the New Year. This traditional Japanese dessert is mochi (glutinous rice) stuffed with sweet filling like anko, which is a sweetened red bean paste made from azuki beans.^[12] While daifuku-mochi are similar to tangyuan, the preparation process is different. A process called wet milling is used to achieve a chewy texture that is less soft than their Chinese counterpart.^[11]

Indonesia

In Indonesia, an adapted version called wedang ronde (Javanese: ꦮꦺꦢꦁ ꦫꦺꦴꦤ꧀ꦝꦺ, romanized: wédang rondhé, lit. 'round ball beverage') is a popular food eaten during cold temperatures. The round colored balls of glutinous rice can be filled with crushed peanuts and sugar, or left plain, and are served in a sweetened, mild ginger broth often boiled in fragrant pandan leaves. Crushed, toasted peanuts, tapioca pearls, and slices of coconut can also be added.

Malaysia

In Malaysia, buah Melaka (lit. 'Malacca fruit') or "onde-onde" is a dessert mainly made of glutinous rice flour which is popular among Malay Malaysians. The green pandan-colored ball is sprinkled with dry coconut shavings and filled with semi-liquefied sweet gula Melaka (lit. 'Malacca sugar'), a type of molasses made from palm nectar.^[13] It is enjoyed throughout the tropical summer year and usually sold by Malay street hawkers and the Melaka straits-born Chinese community. It is usually enjoyed during teatime and breakfast. A common accompaniment is hot Darjeeling tea. Buah Melaka most likely originated from Straits-born Chinese Baba–Nyonya in Malacca, hence the name.^[14]

Myanmar (Burma)

Mont lone yay paw, served with shredded coconut, is a popular festive dish served in Myanmar during Thingyan.

In Myanmar, mont lone yay baw (မုန့်လုံးရေပေါ်) is a traditional festive dish, served during Thingyan, and filled with pieces of jaggery and served with coconut shavings.

Philippines

In the Philippines, traditional Chinese tangyuan is called chiōng-uân-îⁿ (Chinese: 狀元圓; lit. 'zhuangyuan ball') or siōng-guân-îⁿ (Chinese: 上元圓; lit. 'Lantern Festival ball') in Philippine Hokkien by Chinese Filipinos.

Thailand

In Thailand, bua loi (บัวลอย) is a sweet glutinous rice flour balls in the coconut milk or ginger syrup.

Vietnam

In southern Vietnam, a similar dish called chè trôi nước, is served in a mild, sweet liquid flavored with grated ginger root. In northern Vietnam, bánh trôi (also called bánh trôi nước) and bánh chay are analogous, with the latter being served with coconut milk. The Hmong people in northern Vietnam also have a similar dessert called thắng dền, made with glutinous rice for the balls, mung beans, coconut meat, or sesame for the filling, served in hot grated ginger root soup, sometimes with roasted peanuts. ^[15]