Tuesday, 21 March 2017

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





食谱取自 : 新新饮食 @ 103

南瓜豆奶汤圆

汤圆材料:
200g 糯米粉
100g 南瓜肉 ( 蒸软,压烂 )
70ml
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.