Tang Yuan

Tang Yuan are delightful, chewy rice dumplings traditionally filled with sweet fillings, transformed here into a Paleo-friendly dish. This version features almond flour and natural sweeteners, making it a wholesome breakfast option that's both satisfying and nutritious.

Ingredients

• Almond flour - 100 grams
• Tapioca flour - 30 grams
• Coconut oil - 1 tablespoon
• Water - 60 ml
• Maple syrup - 1 tablespoon
• Black sesame seeds - 2 tablespoons
• Coconut milk - 100 ml

Steps

1. In a mixing bowl, combine the almond flour and tapioca flour until well blended.
2. Add the coconut oil and mix until crumbly.
3. Slowly add water and maple syrup, kneading until the dough is smooth and pliable.
4. Divide the dough into small balls (about 20 grams each).
5. Flatten each ball and place a teaspoon of black sesame seeds in the center, then fold and shape into a ball, sealing the filling inside.
6. Bring a pot of water to a boil and gently drop the dumplings in.
7. Cook until they float to the surface, about 5-7 minutes.
8. In a separate pot, heat the coconut milk until warm.
9. Serve the Tang Yuan in bowls with warm coconut milk poured over them.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from almond flour and coconut oil.
• Contains natural sweeteners and fiber for better digestion.

Tags