Thursday, August 27, 2015

双色汤圆眉豆糖水






有朋友问我为何最近帖子字越来越少了,怎么不多分享些关于自己的。
其实每次在输入好食谱的材料和做法后,想了很久却没打出几个字来,
所以各位来到我博客的朋友请别介意,我的帖子多数是这样的。















食谱参考于Yum Yum Magazine No.96 (pg.16)

材料 :

(A)
紫番薯  100g (蒸软,压成泥)
糯米粉  60g
清水  适量

(B)
南瓜  100g (蒸软,压成泥)
糯米粉  60g
清水  适量

(C)
眉豆  150g (浸3个小时)
清水  1+1/2liter
班兰叶  数片 (打结)
黄糖  160g  **可依各人口味调整


做法 :

1. 将材料(C)的眉豆和水放入锅里煮滚,转小火,煮至眉豆软,加入班兰叶和糖,继续煮至糖溶,试味
2. 把材料(A)和(B)各自拌匀成团,如果面团太干,可加入适量水。将面团分成小份,搓圆。
3. 煮滚一锅水,加入汤圆煮至浮起,捞起汤圆,放入眉豆糖水中,即可。
















This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)

organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).





This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,

and hosted by Jess from Bakericious.






This post is linked to Cook Your Books Event #26 hosted by Joyce of Kitchen Flavours


















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