Red Bean Butternut Tang Yuan

5.0 from 4 reviews

Author: Anita Jacobson





Prep Time: 1 hour 30 mins

Cook Time: 1 hour 30 mins

Total Time: 3 hours

Serves: 10


  • Red Bean Paste
  • 40 gram azuki bean
  • 1/4 cup sugar
  • 2 tablespoon butter
  • Sweet soup
  • 1000 ml water
  • 200 gram ginger, peeled and bruised
  • 4 pandan leaves (optional), knotted
  • 150 gram sugar
  • Butternut Tang Yuan
  • 300 gram white glutinous (sticky) rice flour
  • 150 gram cooked and pureed butternut squash (*)
  • 1/2 cup water (**)


  • Red Bean Paste
    1. Wash and drain azuki bean. Place the beans in a pot. Add enough water to top the beans by another 2 inches.
    2. Bring to a boil, cover the pot, reduce heat to a simmer and cook until all the liquid has evaporate, at which time the beans should have become soft and crumbling. If not, add a little more water and continue cooking until the beans are soft and crumbling. Remember that there shouldn't be any water left since we want to make this into bread filling.
    3. Transfer the cooked beans into a food processor/blender. Puree into a smooth paste.
    4. Return the paste back into the pot. Add sugar and butter.
    5. Turn the heat on, stir and cook until all the sugar and butter has dissolved and incorporated into the beans. Transfer into a mixing bowl and chill.
    6. Once chilled, scoop out teaspoonful of red bean paste and shape into tiny ball. Place on a parchment paper lined baking tray. Repeat to get 30 red bean paste balls. Place the tray in the fridge to chill again. Store any leftover red bean paste for future.
  • Sweet Soup
    1. Add all ingredients in a pot and bring to a boil. Reduce heat and simmer for 15 minutes.
    2. Turn off heat and strain to get a clear syrup. Divide into 10 serving bowls. Set aside.
  • Butternut Tang Yuan
    1. Place glutinous rice flour and butternut puree in a mixing bowl. Pour water in batches and knead with your hands until the dough come together into a play dough (earlobe) like consistency. You may need slightly more or less water. Divide the dough into 30 portions.
    2. Work each portion into a disc, place one red bean paste filling at the center. Seal. Then, gently roll into a ball. Repeat for the rest of the dough. You may want to cover the balls with a dampen towel to prevent them from drying.
    3. Bring a pot of water to boil. Gently drop the tang yuan 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 into the prepared serving bowls (3 per bowl). Serve immediately.


  • (*) You can also use pumpkin or kabocha to achieve the same yellow color.
  • (**) May need more or less depending on water content of the puree.

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