For a tropical twist, try making Coconut Tāngyuán. In this variation, the sticky rice balls are cooked in coconut milk instead of plain water, giving them a rich and creamy flavor. The filling can still be traditional or you can experiment with coconut-flavored fillings like coconut jam or shredded coconut mixed with palm sugar. The Coconut Tāngyuán can be served in a coconut syrup or even topped with toasted coconut flakes for an extra burst of flavor.
