紫番薯糖浆糯米糍
Sweet Potato Ondeh Ondeh
皮料

300g紫番薯 (蒸软,去皮,压烂)
50g面粉, (筛过)
1大匙木薯粉 (筛过)
适量水 (若需要)

馅料

600g黑糖

沾用

1/2粒白椰丝 (加入)
1/2小匙盐 (蒸15分钟, 待冷备用)

做法
  1. 皮料:将番薯泥,面粉和木薯粉放入大碗中拌匀成一软硬适中的面团,如果面团太干,可加入适量水。将面团分成20份,揉圆备用。
  2. 在面团中间戳一个洞,放入黑糖,揉捏面团封口,搓成小圆球。
  3. 煮滚1/2锅水,放入番薯糯米球,煮至浮起,转小火多煮2分钟。
  4. 捞起沥干,沾上白椰丝,即成可口甜点。
SKIN

300g purple sweet potatoes (steamed ,skinned and mashed)
50g plain flour (sifted)
1 tbsp tapioca flour (sifted)
A little water (if necessary)

FILLING

600g molasses sugar

COATING

1/2 grated coconut (white part only, mixed with)
1/2 tsp salt (steamed for 15 minutes and cooled)

METHOD

  1. SKIN: Mix mashed sweet potatoes, plain flour, tapioca flour into a pliable dough, adding a little water if it is too dry. Divide into 20 portions and shape into balls.
  2. Make a hole and fill up with dark sugar. Pinch to seal yup the hole and form into ball again.
  3. Bring half a pot of water to boil, put the sweet potato balls inside and cook till all the balls float up. Lower fire and leave to simmer for another 2 minutes.
  4. Dish and drain, coat with grated coconut and serve as snack.

本食谱摘录予

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