南瓜豆奶汤圆 ~ Pumpkin Tang Yuan and Grass Jelly in Soya Milk

食谱取自 : 新新饮食 @ 第103期

南瓜豆奶汤圆

汤圆材料:

200g 糯米粉
100g 南瓜肉 ( 蒸软，压烂 )
70ml 水
40g 幼糖

材料:

1500ml 豆浆
5大匙 糖
100g 凉粉 （ 切小方块 ）
适量炒香花生碎

做法

1. 把汤圆材料拌匀搓成团，分成8g小团，搓圆，放入滚水里，用中小火煮至浮起，煮多2分钟，捞起，待用。

2. 锅里放入豆浆和糖，拌煮至滚，熄火，加入汤圆，享用时加入凉粉和花生碎，即可。

Recipe source : YumYum Magazine @ No . 103

Pumpkin Tang Yuan and Grass Jelly in Soya Milk

Tang Yuan Ingredients :

200g glutinous rice flour
100g pumpkin （ steamed and mashed ）
70ml water
40g caster sugar

Ingredients :

1500ml soya milk
5 tbsp sugar
100g grass jelly (cincau)
some toasted peanuts

Method :

1. Tang Yuan: Combine all the ingredients and mix into a dough. Divide into small dough, about 8g each. Round up and blanch in boiling water at medium low heat until floats up. Cook for another 2 minutes. Dish and drain.

2. Put soya milk and sugar into a pot, stir and bring to boil. Remove from heat and serve with grass jelly and toasted peanuts.