Heart-Healthy Tangyuan (Glutinous Rice Balls)
Discover a nourishing twist on a beloved classic with this Heart-Healthy Tangyuan (Glutinous Rice Balls) recipe. Crafted with whole-grain glutinous rice flour and filled with a luscious almond butter and honey (or maple syrup) center, these tender, chewy rice balls offer a guilt-free indulgence that’s perfect for dessert or a light snack. The dish is simmered in a fragrant ginger-infused low-sodium vegetable broth, balancing warm, earthy flavors with a touch of natural sweetness from brown sugar. Packed with wholesome ingredients and garnished with antioxidant-rich goji berries, this delightful recipe is not only rich in flavor but also designed with cardiovascular health in mind. Perfect for cozy nights, Chinese New Year celebrations, or anyone craving a healthier twist on traditional tangyuan, this recipe promises to be a comforting crowd-pleaser.
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Ingredients
- 200 grams Whole-grain glutinous rice flour
- 120 milliliters Warm water
- 50 grams Unsweetened almond butter (or any low-saturated-fat nut butter)
- 1 tablespoon Honey or maple syrup
- 30 grams Fresh ginger root (sliced)
- 500 milliliters Low-sodium vegetable broth
- 500 milliliters Water
- 2 tablespoons Brown sugar or coconut sugar
- 1 tablespoon Goji berries (optional garnish)
Directions
Step 1
1. In a medium-sized mixing bowl, combine the whole-grain glutinous rice flour and warm water. Stir until the mixture comes together to form a smooth dough.
Step 2
2. Knead the dough for 5 minutes until it is soft and pliable. Cover with a damp cloth and set aside.
Step 3
3. In a small bowl, mix the almond butter and honey (or maple syrup) until well combined. Roll the mixture into small balls, about 1 teaspoon each, and set aside. You should have around 12-16 filling balls.
Step 4
4. Divide the glutinous rice dough into 12-16 equal portions. Flatten each portion into a disc, place one almond butter ball in the center, and fold the dough around it to seal completely. Roll gently into a smooth ball. Repeat with the remaining dough and filling.
Step 5
5. In a medium pot, combine the vegetable broth, 500 milliliters of water, sliced ginger, and brown sugar. Bring to a boil and simmer for 10 minutes to infuse the flavors.
Step 6
6. While the broth simmers, bring another pot of water to a boil. Gently drop the glutinous rice balls into the boiling water. Stir occasionally to prevent sticking. When the balls float to the surface, cook for an additional 2-3 minutes, then transfer them to a bowl using a slotted spoon.
Step 7
7. To serve, divide the cooked tangyuan into bowls and ladle the ginger broth over them. Garnish with goji berries if desired and enjoy warm.
Nutrition Facts
| Serving size | (1471.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1278.0 |
| Total Fat 27.7g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 354.5mg | 0% |
| Total Carbohydrate 231.0g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 52.4g | |
| Protein 25.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 238.5mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 1139.6mg | 0% |
Source of Calories