紫薯椰丝汤圆 Purple Dumpling with Coconut

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【粉团材料】
糯米粉150克、紫色番薯泥70克(去皮蒸熟)、水适量
【糖水材料】
水600毫升、班兰叶5片、冰糖½包、老姜60克(切片)
【馅料】
嫩椰丝100克、白糖2汤匙、水适量

【做法】

  1. 糖水做法:把全部材料煮滚,转慢火煮½小时备用。(图1-2)
  2. 馅料做法:把材料放入锅中煮至糖溶解及水份吸乾备用。
  3. 粉团做法:把糯米粉、番薯泥及水混合搓揉成一软硬适中的面团,再把面团分成每粒20克重。(图3-5)
  4. 每粉皮料揉圆压扁,再包入适量馅料,收口,放入滚水中煮至浮起,捞出放入冷水中浸泡片刻。(图6-7)
  5. 捞出汤圆沥乾,再放入糖水中便可。(图8)

【Dough Ingredients】
150g glutinous rice flour, 70g purple color sweet potato (skinned and steamed and mashed), some water
【Sugar Syrup ingredients】
600ml water, 5 sprigs pandan leaves, ½ pkt rock sugar, 60g ginger (sliced)
【Filling ingredients】
100g grated young coconut, 2 tbsp sugar, some water

 【Method】

  1. To prepare syrup: Boil all sugar syrup ingredients for 30 minutes, set aside.(pic 1-2)
  2. To prepare filling: Boil all ingredients until sugar dissolved and dries up.
  3. To prepare dough: Mixes glutinous rice flour, mashed sweet potato and some water, knead into smooth dough and apportion into 20g each.(pic 3-5)
  4. Flatten dough, wrap with adequate filling and shape into balls. Boil in boiling water until afloat and then soak in cold water briefly.(pic 6-7)
  5. Drain dumpling and place in sugar syrup to serve.