Savory Tang Yuan - Glutinous Rice Balls in Chicken Soup

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour 30 mins

Total Time: 2 hours

Serves: 4


  • Chicken soup
  • 1 free-range chicken (Indonesian: ayam kampung), cut into 8 pieces
  • 1 big daikon (Indonesian: lobak), about 700 to 800 gram, peeled and cut into match sticks
  • 2 inch ginger (Indonesian: jahe), peeled and bruised
  • 2 scallions (Indonesian: daun bawang)
  • 1 tablespoon salt, or to taste
  • 1 teaspoon sugar, or to taste
  • 1 teaspoon ground pepper, or to taste
  • Tang yuan (glutinous rice balls)
  • 100 gram glutinous rice flour (Indonesian: tepung ketan)
  • 80 - 100 ml water
  • Garnish
  • 1 scallion (Indonesian: daun bawang), cut into thin slices
  • 1 bunch of fresh cilantro/coriander leaves (Indonesian: daun ketumbar), separate the leaves from the stems, thinly sliced the stems
  • Chili sauce (combine the following ingredients)
  • 4 tablespoon soy sauce (Indonesian: kecap asin)
  • 2 to 4 green bird-eye chilies (Indonesian: cabe rawit hijau), seeded and thinly sliced


  • Chicken soup
    1. Place all ingredients in a pot and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour until chicken and daikon are cooked and tender.
    2. Turn off heat and divide into four serving bowls.
  • Tang yuan
    1. Place glutinous rice flour in a mixing bowl. Pour water in batches and knead with your hands until the dough come together into a play dough like consistency. Divide the dough into 40 portions.
    2. Gently roll each portion into a round ball. You may want to cover the rice balls with a dampen towel to prevent them from drying.
    3. Bring a pot of water to boil. Gently drop the rice balls into the boiling water and cook until they float to the surface. Once they float for about 1 minute, remove with a slotted spoon and place 10 rice balls into each of the bowl of chicken soup. Serve immediately with the garnish and chili sauce.

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