甜汤圆 ~ Sweet Tang Yuan

 

冬至快乐 !

                                          Happy Winter Solstice !

食谱取自 ：新新饮食@第82期

原味汤圆

材料：

300g  糯米粉
1杯 滚水
少许冷水（搓粉用）
1滴 红色素

做法 ：

1. 将糯米粉放入大碗中，倒入滚水，用木匙搅拌均匀，让糯米粉呈半熟状态，放置一旁待冷至可用搓揉。慢慢的加入冷水，一边搓揉至粉团光滑。取出1/3粉团，加入红色素揉勻成粉红色粉团。

2. 将糯米粉团分成小份并揉成红或白色汤圆。

3. 煮滚一锅水，放入汤圆煮至浮起，捞起，泡在冷水中备用。

4. 分成两份，一份用来做甜汤圆，一份用来做咸汤圆。

Recipe source : YumYum Magazine @ No.82

Basic Tang Yuan

Ingredients :

300g glutinous rice flour
1 cup boiling water
some cold water to knead into a dough
a drop of red colouring ( I replace it with beetroot juice )

Method :

1. Put glutinous rice flour into a mixing bowl , pour in boiling water and stir with a wooden spoon to par-cook the flour . Leave aside to cool till it can be kneaded with hand . Add cold water little by little till a pliable dough is formed . Take 1/3 portion and add in red colouring to form pink dough .

2. Divide dough into small portions and roll into white and pink balls  .

3. Bring a pot of water to boil , add rice balls and cook till they all float up . Dish and refresh with cold water to form Tang Yuan .

4. Divide into 2 portions , one portion for sweet and the other portion for savoury .  

甜汤圆

材料：

120g 黄糖
30g 老姜（拍扁）
500ml  水
1/2份基本原味汤圆
少许炒香花生（ 装饰用）

做法 ：

1. 将全部材料放入锅里煮滚，转小火煮约15分钟至姜出味。将糖水过沥入深盘中。

2. 将烫熟汤圆放入糖水中，洒上炒香花生装饰。冷吃热吃皆宜。

Recipe source : YumYum Magazine @ No.82

Sweet Tang Yuan

Ingredients :

120g brown sugar
30g old ginger ( bruised )
500ml water
1/2 portion basic Tang Yuan
some toasted peanuts ( for garnishing )

Method :

1. Put all the ingredients into a pot and bring to boil , lower heat and simmer for 15 minutes till the ginger flavor has come out  .

2. Arrange Tang Yuan in the syrup and sprinkle some toasted peanuts on top as garnishing  . Serve hot or cold .

This post is linked to Cook-Your-Books # 29 , hosted by Joyce from Kitchen Flavours .