Low Fat Tangyuan (Glutinous Rice Balls)
Delight in the comforting warmth of Low Fat Tangyuan, a lighter twist on traditional glutinous rice balls that retains all the flavor without the guilt. These soft and chewy rice balls are filled with a luscious blend of toasted black sesame seeds, low-fat peanut butter, and a touch of natural sweetener, creating a nutty and slightly sweet surprise in every bite. Made with simple ingredients, this recipe is perfect for those seeking a healthier spin on a beloved classic. Ready in under an hour, these tangyuan are boiled until tender and can be served in their cooking water or paired with a light ginger syrup for an added layer of flavor. Whether you're celebrating a festive occasion or simply craving a cozy dessert, this low-fat version of tangyuan is a treat you can savor guilt-free.
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Ingredients
- 200 grams Glutinous rice flour
- 120 milliliters Warm water
- 50 grams Black sesame seeds
- 30 grams Low-fat peanut butter
- 20 grams Sweetener (e.g., monk fruit, erythritol, or sugar)
- 1000 milliliters Water (for boiling)
Directions
Step 1
Prepare the filling: Toast the black sesame seeds in a dry pan over low heat for 2-3 minutes, stirring constantly until fragrant. Let them cool and then grind them into a fine powder using a spice grinder or food processor.
Step 2
Mix the ground black sesame seeds with the sweetener and low-fat peanut butter until it forms a cohesive paste. If the mixture is too dry, add a few drops of warm water to help it bind. Set aside in the fridge while preparing the dough.
Step 3
In a large mixing bowl, combine glutinous rice flour and warm water. Gradually mix the water into the flour using your hands or a spoon, kneading it into a soft and smooth dough. The dough should feel pliable and not sticky. If it feels dry, add a few drops of water, and if it’s too sticky, add a little more flour.
Step 4
Divide the dough into 12 equal portions and roll each into a ball. Flatten each ball into a disk and place a small piece (about 1 teaspoon) of the sesame filling in the center. Carefully wrap the dough around the filling, sealing it completely, and roll it back into a ball.
Step 5
Bring 1000 milliliters of water to boil in a large pot. Lower the heat to a gentle boil and carefully drop the tangyuan into the water.
Step 6
Stir gently to prevent sticking and cook until the tangyuan float to the surface, about 3-5 minutes. Once floating, let them cook for another 1-2 minutes to ensure the filling is heated through.
Step 7
Remove the tangyuan using a slotted spoon and serve them in a bowl with some of the hot cooking liquid or in a light ginger syrup for added flavor. Enjoy warm!
Nutrition Facts
| Serving size | (1436.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1261.7 |
| Total Fat 36.4g | 0% |
| Saturated Fat 5.5g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 167.4mg | 0% |
| Total Carbohydrate 205.2g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 22.8g | |
| Protein 29.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 530.5mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 270.7mg | 0% |
Source of Calories