Baked Tangyuan Pastry
A crispy, playful snack that wraps soft glutinous rice balls in flaky egg tart shells. The contrast between the gooey tangyuan center and the buttery puff pastry exterior makes for an irresistible treat.
Story
This creative fusion snack transforms traditional tangyuan into something entirely new. The key is poking holes through both the pastry and the filling to let steam escape—otherwise the tangyuan will burst open during baking. Serve immediately while the center is still warm and gooey.
Ingredients
frozen glutinous rice balls (tangyuan)
6 balls, about 30-40g each
frozen egg tart pastry shells
6 shells
egg, beaten
1 large
black sesame seeds
1 tablespoon
vegetable oil or melted butter
1 teaspoon (optional, for brushing)
Instructions
1
Prepare the pastry shells
Remove the egg tart shells from the freezer and let them sit at room temperature for 10-15 minutes until slightly softened but still cold. This makes them pliable enough to work with. Keep the tangyuan frozen until ready to use.
2
Wrap and prepare for baking
Press one frozen tangyuan into the center of each pastry shell, gathering the dough up and around the ball to enclose it completely. Use a toothpick to poke 3-4 small holes through both the pastry and into the tangyuan—this releases steam and prevents bursting.
3
Add the finishing touches
Lightly brush the top of each pastry-wrapped ball with beaten egg, then sprinkle a few black sesame seeds on top for texture and visual appeal.
4
Bake until golden
Preheat your air fryer to 180°C (360°F) or your oven to 200°C (400°F). Arrange the pastries seam-side down and bake for 12-15 minutes until the pastry is golden brown and puffed. The tangyuan inside should be soft and gooey. Serve immediately while warm.
