Paleo Tangyuan (Glutinous Rice Balls)

Indulge in a modern twist on a traditional treat with this Paleo Tangyuan (Glutinous Rice Balls) recipe—a delightful dessert that’s gluten-free, dairy-free, and customizable for vegan or nut-free diets. Made with tapioca and coconut flours, these delicate rice balls boast a chewy texture reminiscent of the classic version, minus the actual glutinous rice. Each ball is filled with a luscious almond butter and coconut sugar mixture, creating a naturally sweet, indulgent center. Cooked in a fragrant ginger-infused broth, they can be served warm and enhanced with a drizzle of creamy coconut milk for a comforting finish. Ready in just 40 minutes, this healthier take on Tangyuan is perfect for special occasions or a cozy sweet treat at home!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Tapioca flour
• 30 grams Coconut flour
• 150 milliliters Hot water
• 1 tablespoon Honey (or maple syrup for vegan option)
• 100 grams Almond butter (or sunflower seed butter for nut-free option)
• 2 tablespoons Coconut sugar
• 1 liter Water (for cooking)
• 3 slices Optional: Ginger slices
• 50 milliliters Optional: Coconut milk (for garnish)

Directions

Step 1

In a mixing bowl, combine tapioca flour and coconut flour. Gradually add hot water while stirring with a spoon or chopsticks until the mixture turns into a pliable dough.

Step 2

Once the dough is cool enough to handle, knead it gently for 2-3 minutes until smooth. If it's too dry, add a tiny bit more water; if it's too sticky, dust with a bit more tapioca flour.

Step 3

In a separate small bowl, combine almond butter and coconut sugar to form the filling. Mix until smooth and set aside.

Step 4

Divide the dough into approximately 20 equal portions and roll each into a ball.

Step 5

Take one dough ball and flatten it into a disc. Place about 1/2 teaspoon of the filling into the center, then gently fold the edges over the filling and seal. Roll it back into a smooth ball. Repeat with the remaining dough and filling.

Step 6

Bring a pot of water (about 1 liter) to a boil. Optionally add ginger slices for a fragrant twist.

Step 7

Gently drop the prepared Tangyuan into the boiling water. Stir occasionally to prevent sticking. Cook for 5-6 minutes, or until the balls float to the surface and remain there for 1-2 minutes.

Step 8

Serve warm in the cooking water with ginger slices, or transfer to a bowl and garnish with a drizzle of coconut milk for added creaminess.

Nutrition Facts

Serving size	(1590.3g)

Amount per serving	% Daily Value*
Calories	1695.8

Total Fat 64.6g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 60.2mg	0%
Total Carbohydrate 259.5g	0%
Dietary Fiber 23.2g	0%
Total Sugars 54.7g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 324.2mg	0%
Iron 9.2mg	0%
Potassium 962.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 6.7%

Carbs: 59.8%