Prepare the Red Bean Paste: Use homemade red bean paste or store-bought. Shape it into 10g balls and store them in the refrigerator until needed.

Mix the Dough: In a bowl, combine the glutinous rice flour with the warm water to form a dough.

Cook a Test Piece: Take a small piece of dough (about 50g), flatten it with your hand, and cook it in boiling water until it floats. This step ensures the dough has the right consistency.

Incorporate Cooked Dough: Knead the cooked dough back into the remaining dough to improve its elasticity and prevent cracking.

Form the Dough: Roll the dough into long strips and cut them into equal pieces of about 15g each.

Shape the Tang Yuan: Flatten each piece of dough into a small bowl shape. Place a filling ball in the center, gather the edges around the filling, and pinch to seal. Gently roll the ball between your palms to smooth it out.

Repeat: Continue shaping the remaining tangyuan.

Bring a pot of water to a boil.

Add the tangyuan to the boiling water, stirring gently with a spatula to prevent sticking. Cook until the tangyuan float to the surface, then continue cooking for another minute.