Low Sodium Glutinous Rice Balls (Tangyuan)
Delight in the comforting simplicity of Low Sodium Glutinous Rice Balls (Tangyuan), a lighter twist on the classic Chinese dessert. These chewy, bite-sized treats are made with smooth glutinous rice flour dough and feature a delicate filling of toasted black sesame seeds blended with honey and unsalted butter for an irresistibly nutty sweetness. Perfect for those seeking a low-sodium alternative, this recipe balances traditional flavors with mindful ingredients. With only 30 minutes of prep time, these rice balls are an ideal dessert for festive occasions or cozy evenings at home. Serve them warm in their cooking water or with a fragrant ginger syrup for an authentic, satisfying finish. Celebrate tradition the guilt-free way with this low-sodium delight!
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Ingredients
- 200 grams Glutinous rice flour
- 180 milliliters Water
- 50 grams Black sesame seeds
- 20 grams Honey
- 25 grams Unsalted butter
- 30 grams Granulated sugar
Directions
Step 1
Begin by preparing the filling. Heat a small pan over medium heat and add the black sesame seeds. Toast them by stirring constantly for about 3-5 minutes until they become fragrant. Be careful not to burn them.
Step 2
Transfer the toasted sesame seeds to a blender or food processor. Add granulated sugar and butter, then blend until the mixture becomes a fine, cohesive paste.
Step 3
Once blended, mix in the honey until well incorporated. Transfer the filling into a small bowl and refrigerate it for about 15 minutes to firm up.
Step 4
In a large mixing bowl, combine the glutinous rice flour and water. Mix with your hands until you form a smooth dough. If the dough is too dry, add a little more water, teaspoons at a time, until the right consistency. Conversely, if it's too wet, add a bit more flour.
Step 5
Divide the dough into small, even portions, about the size of a large grape. This should yield around 16-20 portions.
Step 6
Remove the filling from the refrigerator, and scoop small amounts, about half a teaspoon, and roll into balls.
Step 7
Flatten a piece of dough with your palms and place a sesame ball in the center. Carefully wrap the dough around the filling, rolling gently between your palms to form a smooth, sealed ball.
Step 8
Repeat the wrapping process for the remaining dough and filling.
Step 9
Bring a large pot of water to a rolling boil over high heat.
Step 10
Gently drop the rice balls into the boiling water. Stir occasionally to prevent sticking. Boil for 5-7 minutes, or until the balls float to the surface and appear translucent.
Step 11
Serve the Tangyuan warm in the cooking water or transfer to a serving bowl with sweetened ginger syrup or plain warm water, depending on preference.
Nutrition Facts
| Serving size | (507.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1383.1 |
| Total Fat 47.6g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 55.4mg | 0% |
| Sodium 15.4mg | 0% |
| Total Carbohydrate 221.0g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 46.4g | |
| Protein 22.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 537.3mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 85.8mg | 0% |
Source of Calories