Whole30 Tangyuan (Glutinous Rice Balls)
Transform your favorite Chinese dessert into a guilt-free, Whole30-approved treat with this Whole30 Tangyuan (Glutinous Rice Balls) recipe! Made with cassava flour and tapioca starch for a grain-free twist, these chewy rice balls are filled with a naturally sweet Medjool date and almond filling, offering a wholesome and satisfying bite. Simmered in a light, warming ginger-infused coconut milk broth, this festive dish is both comforting and indulgent while staying dairy-free, gluten-free, and refined sugar-free. Perfect as a cozy dessert or a unique treat during celebrations, this recipe is a creative take on a classic that's sure to impress. Whether you're embracing Whole30 or simply exploring new flavors, this tangyuan recipe delivers tradition with a health-conscious upgrade.
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Ingredients
- 1 cup Cassava flour
- 1 cup Tapioca starch
- 2 tablespoons Coconut oil
- 0.75 cup Warm water
- 6 pieces Medjool dates (pitted)
- 1 tablespoon Almond flour
- 2 cups Coconut milk (unsweetened)
- 1 inch Fresh ginger (sliced)
- 2 cups Water
Directions
Step 1
In a mixing bowl, combine the cassava flour and tapioca starch.
Step 2
Add the coconut oil and warm water to the bowl, gradually kneading until a smooth, pliable dough forms. Cover with a damp cloth to prevent drying out.
Step 3
Prepare the filling by blending the pitted Medjool dates and almond flour in a food processor until a thick paste forms.
Step 4
Divide the dough into 12 equal pieces and roll each piece into a ball.
Step 5
Flatten each dough ball into a small disc and place about 1/2 teaspoon of the date paste in the center. Carefully fold the edges over the filling and roll back into a ball, ensuring there are no cracks or gaps. Repeat with the remaining dough and filling.
Step 6
In a pot, bring 2 cups of water to a boil. Gently drop the tangyuan into the boiling water. Stir occasionally to prevent sticking.
Step 7
Once the tangyuan float to the surface (about 5 minutes), remove them with a slotted spoon and set aside.
Step 8
In a separate pot, combine the coconut milk, fresh ginger slices, and 2 cups of water. Simmer for 5 minutes to infuse the ginger flavor.
Step 9
Add the cooked tangyuan to the coconut milk mixture. Simmer for an additional 2-3 minutes to warm through.
Step 10
Serve hot and enjoy your Whole30-friendly tangyuan!
Nutrition Facts
| Serving size | (1693.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3096.7 |
| Total Fat 147.2g | 0% |
| Saturated Fat 124.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 108.1mg | 0% |
| Total Carbohydrate 457.0g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 123.5g | |
| Protein 16.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 299.3mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 2639.9mg | 0% |
Source of Calories