因为有了这几个天兵，香兰/金瓜/萝卜/紫薯粉，省时省力，真的再也找不到藉口不做彩色汤圆来应节！我们也在这祝大家甜甜蜜蜜过个快乐的冬至！#蔬果粉请直接找啊莫 #南洋妈妈没卖唷
分量： 5 – 6人份
需时： 45分钟
汤圆材料：
糯米粉 – 500克
水 – 600毫升+-
香兰粉 – 3茶匙
金瓜粉 – 3茶匙
萝卜粉 – 3茶匙
紫薯粉 – 3茶匙
姜糖水材料：
姜 – 1小块 （30-50克）
水 – 3000毫升
糖 – 200克 （跟自己甜度喜好）
准备功夫：
1. 糯米粉分5份，个别加入3茶匙蔬果粉 (白色粉团除外)，120毫升水(+-)，混合至团状
2. 把粉团揉成条状, 切至大概一样的分量，再揉成圆球
煮法：
1. 把汤圆加入有滚水的锅，煮至浮上水面，捞起再加入含冷水的碗*，待用
2. 把3000毫升煮沸，加入姜，糖，煮至糖溶化
3. 把过了冷河沥干的汤圆，加入含姜糖水的锅,煮沸
4. 熄火，上碗，完成
*小提示
1. 把汤圆加入冷水中是因为要防止汤圆粘黏而糊掉
2. 如果觉得汤圆过多，一次过吃不完的话，可以把一些未煮过的汤圆收入冰格，下次再煮
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Rainbow Glutinous Rice Balls (Tang Yuan) 彩色汤圆
Course: DessertCuisine: Chinese6
servings45
minutesIntroducing the 4 heavenly kings of powder extract instead of using food colouring for your Tang Yuan, how about giving this a try? Happy Dongzhi with your loved ones!
Ingredients
- Ingredients for Tang Yuan:
500g glutinous rice flour
600ml water
3 tsp pandan powder
3 tsp pumpkin powder
3 tsp carrot powder
3 tsp purple sweet potato powder
- Ingredients for ginger syrup:
1 ginger (30-50g)
3000ml water
200g sugar (to your preference)
Instructions
- Preparations:
- Split the glutinous rice flour into 5 portions, add each portion (4 of them) with 2 tsp of pandan / pumpkin / carrot / purple sweet potato powder (leave 1 portion out without flavour), ~120ml of water, mix well to form dough
- Roll the dough to form a long article, cut it equally into small pieces and gently roll each piece into the shape of a ball
- Steps:
- Add Tang Yuan into boiled water until the balls float to the top, move them into a bowl of cold water *, set it aside
- Bring 3000ml of water to the boil, add in ginger, sugar and boil until the sugar is dissolved
- Add the cooled Tang Yuan into the boiled ginger syrup
- Turn off the gas, it’s done!
Recipe Video
Notes
- The reason of cooling down the Tang Yuan is to avoid stickiness with each other
- Don’t worry if you prepare too much of Tang Yuan, let’s keep the extras into the fridge for next round
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