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

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。
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.

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