Yuan Xiao Recipe

Yuan Xiao (Sticky Rice Balls) are the centerpiece of the Lantern Festival, which marks the 15th and final day of Chinese New Year. These chewy rice balls symbolize reunion and togetherness—and making them with loved ones is a cherished tradition that brings families closer with every sticky, joyful moment.

Celebrating the Lantern Festival

The Lantern Festival has been celebrated in China for over 2,000 years. One of the most famous legends traces its roots to Emperor Ming of the Han Dynasty. As a devoted Buddhist, he noticed monks lighting lanterns on the 15th day of the first lunar month. Inspired, he encouraged the entire empire to do the same. Over time, this became the brilliant tradition we know today.

During the festival, streets glow with colorful lanterns, riddles are guessed, and dragon and lion dances bring joy to every neighborhood. Firecrackers echo across cities and villages alike. And as with every Chinese celebration—delicious food plays a central role.

A Sticky Tradition

At the heart of the Lantern Festival is one dish: glutinous rice balls, which are round and sticky to symbolize reunion and inseparability. In Northern China, they are called yuan xiao, and in the South, they’re known as tang yuan. While often confused as the same, there is a key difference in how they are made.

Yuan xiao are made by rolling a solid filling in glutinous rice powder repeatedly—first flour, then water, then flour again—until a ball forms with a fluffy, uneven texture. Tang yuan, on the other hand, are made by wrapping dough made from glutinous rice flour around the filling, resulting in a smoother and denser ball.

Our Family’s Yuan Xiao Tradition

To celebrate the Lantern Festival, I gathered my family to make sweet black sesame yuan xiao. My older daughter had just turned two, and her little face lit up when she saw the ingredients. She eagerly reached for the filling and smeared it all over her hands in delight.

My husband, who rarely cooks, surprised us all with his skills. He rolled each ball like a seasoned pro and even claimed, “The secret lies in the strength of your palms,” with the confidence of a pastry chef.

The final result? Perfectly chewy rice balls with a rich sesame filling that oozed with every bite. The “Q texture” on the outside was stretchy, soft, and springy. The aroma of toasted sesame was nutty and fragrant. It was unforgettable—and the joy of making them together made it even more special.

Yuan Xiao Recipe

Serves: 4 to 6
Prep time: 1 hour
Cook time: 10 minutes

Ingredients:
1/4 cup peanuts
3/4 cup black sesame seeds
1/2 cup sugar
3/4 stick unsalted butter, melted
1 pound glutinous rice flour
Water

Yuan Xiao Instructions

1. Make the filling

• Toast the peanuts in a dry pan over low heat for about 5 minutes, until lightly golden. Set aside.
• In the same pan, toast the black sesame seeds over low heat for about 3 minutes until aromatic. Set aside.
• Add the peanuts to a food processor and grind until coarsely ground.
• Add the sesame seeds and sugar. Grind until the mixture becomes a fine powder.
• Add the melted butter and blend until the mixture comes together. (Traditionally, lard is used, but butter works beautifully and is easier to find.)
• Spread the filling into a tray and chill in the fridge until firm, about 30 minutes.

2. Shape the filling

• Scoop 1/2 teaspoon of the firm filling and roll into a small ball, about 1/2 inch in diameter.
• Repeat with the rest of the mixture.

3. Coat the filling to form rice balls

• Place glutinous rice flour in a flat tray.
• Roll a few filling balls in the flour. Shake the tray gently to coat them.
• Dip the balls briefly in a bowl of water (about 2 seconds), then return to the flour tray and coat again.
• Repeat the flour–water–flour steps about 10 times until a thick layer forms. If a ball cracks, brush with water to reseal.

4. Cook the rice balls

• Bring a pot of filtered water to a boil. Add 8 rice balls at a time and stir gently with the back of a ladle to prevent sticking.
• Once boiling again, reduce to medium heat. After about 3 minutes, the rice balls will float.
• Add 1 cup of cold water to the pot to help prevent breaking.
• Let it come back to a boil, uncover, and cook for another 2 minutes until the rice balls expand.

5. Serve

• Ladle 4 to 6 rice balls into a bowl along with some of the cooking liquid. Serve hot and enjoy!

Tips & notes

• Chill the filling well to make it easier to roll into balls—it should feel firm but pliable.
• Shake the tray gently during coating to ensure the balls stay round and don’t flatten.
• Use filtered water for cooking to help the rice balls retain their texture and color.
• Add cold water when they float to protect the delicate outer skin from rupturing.
• Serve with the cooking liquid to keep the rice balls moist and warm longer.