Soy-Free Tangyuan (Glutinous Rice Balls)

Delve into the comforting world of traditional Chinese desserts with this delightful recipe for Soy-Free Tangyuan (Glutinous Rice Balls). Perfect for those with dietary restrictions, this recipe substitutes sunflower seed butter for the classic fillings, creating a nut-free, soy-free treat that everyone can enjoy. Featuring a soft, chewy glutinous rice dough wrapped around a subtly sweet filling, these tangyuan are as fun to make as they are to eat. Serve them floating in a fragrant coconut milk soup with hints of ginger, or simply in their cooking water for a lighter option. Ready in under 40 minutes, this versatile dessert is ideal for celebrations or as a cozy treat on cold days. A simple yet elegant recipe, it’s a perfect showcase of the balance between tradition and inclusivity.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Glutinous rice flour
• 120 milliliters Boiling water
• 60 milliliters Cold water
• 60 grams Sunflower seed butter (or any nut-free, soy-free butter alternative)
• 30 grams Powdered sugar
• 200 milliliters Coconut milk (for the soup base, optional)
• 500 milliliters Water (for the soup base, optional)
• 30 grams Granulated sugar (for the soup, optional)
• 3 slices Fresh ginger slices (optional for flavoring the soup)

Directions

Step 1

In a mixing bowl, combine the sunflower seed butter and powdered sugar. Mix until smooth and firm enough to form into small balls. If the mixture is too soft, refrigerate for 10-15 minutes before shaping. Roll about 15 small (1 cm diameter) balls and place them on a plate. Refrigerate while you prepare the dough.

Step 2

To make the rice dough, place the glutinous rice flour in a large mixing bowl. Slowly pour in the boiling water while stirring with a spoon or chopsticks until the mixture resembles wet sand.

Step 3

Add the cold water gradually and knead the mixture into a smooth, pliable dough. If the dough feels sticky, dust your hands with a little glutinous rice flour.

Step 4

Divide the dough into 15 equal portions. Flatten each portion into a disc and place a sunflower seed butter ball in the center. Gently wrap the dough around the filling, sealing it completely, and roll it into a smooth ball. Repeat with the remaining dough and filling.

Step 5

Bring a large pot of water to a boil. Gently drop the glutinous rice balls into the boiling water. Stir occasionally to prevent sticking. Cook for about 5-7 minutes, or until the Tangyuan float to the surface.

Step 6

If you’d like to serve the Tangyuan in a sweet soup, combine the optional coconut milk, water, granulated sugar, and ginger slices in a separate pot. Bring to a gentle simmer, stirring to dissolve the sugar. Remove the ginger slices before serving.

Step 7

Serve the cooked Tangyuan in bowls, either in the cooking water or in the prepared sweet soup. Enjoy warm!

Nutrition Facts

Serving size	(1225.4g)

Amount per serving	% Daily Value*
Calories	1739.9

Total Fat 75.5g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 262.6mg	0%
Total Carbohydrate 242.5g	0%
Dietary Fiber 10.3g	0%
Total Sugars 67.5g
Protein 26.1g	0%

Vitamin D 0IU	0%
Calcium 97.1mg	0%
Iron 9.1mg	0%
Potassium 796.0mg	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: 38.7%

Protein: 6.0%

Carbs: 55.3%