This study investigated the effects of hot air, freezing, and drum dried treatments on the physicochemical properties of two yam cultivars (Dioscorea alata L.var Tainung No. 1 (TN1) and 2 (TN2)). Moreover, yam flours substituted wet-milled glutinous rice flours to produce yam-rice dough and tangyuan, while this study also examines the impact of different yam flours on yam-rice dough and frozen tangyuan quality. This work showed that the drum-dried yam flours had lower thermal properties, swelling power, solubility, water adsorption capacity, pasting behaviors, and gel consistency. Moreover, with the substitution of 40% drum-dried yam flour, the textural and Extensigraphic parameters of the glutinous rice dough prepared with such an increase in the amount of yam flour showed the highest hardness and gumminess, but the adhesiveness, springiness, and cohesiveness decreased for each group. Notably, the resistance to extension increased as the amount of yam flour substitution was increased, and the extensibility exhibited the opposite trend. Despite the above findings, using yam flour improved tangyuan's stickiness, chewiness, and swallowing ability. Thus, the 20% substitution of yam flour was effective against the cracking of tangyuan during frozen storage and showed satisfactory performance in terms of sensory evaluation. This study provides implications for improving the quality and flavor of frozen tangyuan and theoretical guidance for using yam additives in the food industry.