紫薯圆绿豆糖水 (Sweet Purple Potato Tangyuan with Green Bean soup）

我个人很喜欢绿豆汤， 当日随手拍下的糖水， 今日随意胡写几字也将它记录下。 

【绿豆紫薯汤圆】

材料：

150克绿豆

2.5 公升热水
4 片班兰叶 （打结）

**50克沙谷

沙谷煮法：

1. 首先把沙谷以小火煮成半透明。 （必需不断搅拌， 避免底部焦了）

2. 滤起， 在水龙头下清洗至没有黏糊。

3. 再将清洗过的沙谷加入适量的热水， 继续以小火煮至沙谷剩余一些白点。必需不停搅拌）， 离火， 盖上盖子至沙谷完全熟透， 清洗表面的糊状， 过滤备用。

紫薯汤圆材料：

100克紫薯泥

70克檽米粉

60-70克清水

内馅： 红豆沙

紫薯汤圆做法： 

1）将紫薯泥和糯米粉混合搅拌， 再慢慢加入清水搓成光滑的面团。

2）将面团搓成小圆球， 包入豆沙馅料。

3）放入已沸滚的水里煮熟，浮起来的便是已经煮熟的, 捞起， 放入绿豆汤里， 即可享用。

绿豆汤煮法；

1. 将绿豆淘洗干净, 以开水浸泡30分钟左右。 

2.沥干水分，将绿豆放入锅内，加热水。

3.盖上盖子，以大火煲滚，转小焖煮至绿豆开花熟烂。 （不够水量亦可自个添加）

4. 加入煮熟的沙谷及紫薯汤圆， 熄火。 冷却后即可享用。

【Sweet Purple Potato Tangyuan with Green Beans Soup】

Ingredients:
150g green beans
2.5 litre hot water
4 pandan leaves， tied in a knot

**60g sago

To cook sago:

1. In a small pot, cook the sago with some water, simmer with small heat until the sago had turned partially translucent but still can see some white dots. (Occasionally stir the sides and bottom of the pot to prevent sticking. ) 

2. Rinse the partially cooked sago through a sieve with running water and to remove the excess starch.

3.  Add hot water into the sago, continue to cook with a small heat, until you can see the sago with some small white dots .  Turn off the flame. 

4.  Cover the pot with lid and just let it stand for 10 minutes.  The sago will  turn fully translucent.  Rinse the cooked sago through a sieve with running water and keep sago in a bowl of water, set aside. 

Sweet purple potato tangyuan ingredients:

100g mashed sweet purple potatoes
70g glutinous rice flour
60-70g water

Filling: Red bean

To make Sweet purple potato tangyuan:
1) Combine mashed potato and glutinous rice flour, add the water and mix well to form a soft and smooth dough.
2) Divide the dough into small ball, wrap filling with the dough.
3) Place the rice balls in boiling water, and wait for them to float to the surface. Once the balls are floats, remove it with a sieve and placing in the green bean soup.

To cook green beans soup: 

1. Soaked the green beans for 30 minutes, rinsed and drained. 

2.  In a bigger pot, add green beans, pandan leaves and hot water,  Bring to a boil.
3.  Reduce heat to a simmer, partially covered and cook until the beans are soft. （Top up with hot water at nay time if necessary.)
4.   Add the cooked sago and tangyuan to the green bean soup, serve warmed or chilled..

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

腐竹白果薏米糖水 (Dried Beancurd and Ginkgo Nuts Dessert)

说真的， 要我剥白果壳， 

我真的是没这份能耐。

这一粒粒的敲， 一粒粒的剥着壳， 

感觉就是一种煎熬， 一种小测验， 

考验人的耐性！

所以， 如果要我做选择，

我宁愿煲一锅， 没有白果的腐竹薏米糖水。

只不过敲了几粒的白果壳， 还以为已经走过了四季， 

越过了春夏秋冬呢！

楞手楞脚,  不是敲爆了白果肉， 就是将白果折断成2段。 

我这人啊， 就是缺少了一些耐性， 

这人生的测验，我自甘投降了！

并非不爱白果， 只是一想到那剥壳剥皮的过程， 就不得不打退堂鼓了。 那老的最爱吃腐竹白果糖水， 看到我离座了， 就快快的接手敲白果壳了。 嘻嘻！

【腐竹白果薏米糖水】

材料：
100克薏米 
30粒白果/银杏果
50克腐竹 (折段, 浸软)
15粒鹌鹑蛋 （煮熟， 剥壳）
1.4公升清水或更多
适量冰糖， 试味

做法：
1.  将白果剥壳,  浸泡热水15分钟， 去皮， 对切半， 去胚芯。
2.  把薏米泡水15分钟，洗干净。 将薏米和白果倒入锅里，加入3杯水，以大火煮至沸滚。 
3.  加入腐竹， 以小火继续煮至腐竹成碎片（大约1小时）， 加入适量冰糖及煮熟鹌鹑蛋，即可享用。 

【Dried Beancurd and Ginkgo Nuts Dessert】

Ingredients：
100g barley
30 ginkgo nuts , shells removed,
50g dried beancurd sheets
15 quail eggs
1.4 liter water or more
rock sugar, to taste

Method：
1.  Soak ginkgo nuts in hot water for 15 minutes and remove skin. Cut into half and remove the bitter core.
2.  Soak barley in water for about 15 minutes. In a separate bowl, soak dried beancurd until softened.
3. Add barley and ginkgo nuts into a pot, add water and bring it to boil.
4. Add soften beancurd, continue to cook until it breaks into pieces, Add rock sugar and cook until completely dissolves,  add in quail eggs and taste. 

那日和Aunty Young提到， 刚刚煲了腐竹白果薏米糖水， 不知是否要拍照。  

她快速的回答着， “拍拍怕！”

为了甜品月， 为了做个听话的孩子， 又拍了！ 嘻嘻。。

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

蝴蝶酥 （Palmier）

这款小饼干， 因其外型似蝴蝶，  

而中文名则被翻译成蝴蝶酥， 很美的名字。 

之前蛮以为它是心型的, 翻查了网址的百科全书， 

方才得知其乃是蝴蝶型， 并非心型也！

关于这小饼干的外型， 有种种的说法， 

有的说其外形像elephant ears, ，

因此被称为象耳朵。

蝴蝶酥是一款经典法式甜点，

脆口香甜， 含着阵阵奶油香味. 

除了最適合下午茶之外， 

也是最佳的小食之一。 

所以，在法国也被作为饭後的甜点。

采用了现成的酥皮， 即快速又没难度的小饼干，  非常深受孩子们欢迎。 原本只想做5张的千层皮， 谁知一出炉， 没两下子就被抢完了， 就连那些被烤焦的也统统都扫光了！于是， 就继续做完整包的千层皮了。 

谢谢Esther的好分享， 还得谢谢主持人的好介绍， 否则我肯定”走宝“了。  不想“走宝”的你， 就快快动手了， 保证你也会和我一样对它爱不释手！ 

 【蝴蝶酥， 食谱取自Copycake Kitchen 】

材料：

1 包kawan的酥皮

大约半杯糖 （80-100克， 我用粗糖）

30克融化奶油

做法：

1. 撒下适量粗糖在工作台上， 铺上酥皮。輕輕的以擀面棍擀成长型，让粗糖粘在酥皮底部。 

2.  抹上适量融化奶油， 再洒下适量粗糖。

3.  将一边的酥皮向內褶四份一，再将另一边也褶上。  然后再向內褶多一次到中間位置；另一邊也重复一样的步骤 （如图示）。 

4.  最后， 再将兩边复合， 结合成六褶的長条形。用手轻压， 让酥皮黏得更好，放入冰箱里冷藏30分钟。  (重复做完剩余的酥皮）

5.  以利刀切出大约1.25cm宽的长条， 排在已经铺纸的烤盘上， 兩面涂上融化奶油。将兩邊稍微分开， 撒上一些粗糖。 

6.  放入预热200度烤箱里， 烘烤12-15分钟至金黄色， 翻面再继续烘烤3-5分钟至两面金黄色， 即可。 

【Palmier， Recipe refer to Copycake Kitchen 】

Ingredients:
1 packet of frozen puff pastry (kawan brand)
half cup of raw sugar (80-100g)
30-40g melted butter

Method:
1. Sprinkle some sugar over the work surface. Lay out 1 sheet of puff pastry and place it on the sugar. Roll it with rolling pin over the pastry, to press the sugar into the pastry and let the sugar stick on to the bottom.
2. Lightly brush melted butter on the pastry and sprinkle some sugar over it.
3. Fold one edge of the pastry towards the centre (about 1/4 of the sheet), and repeat with the opposite short end. Fold over both ends again so they meet in the middle.
4. Lastly, fold the two sides together and press gently. Chill the pastry in the fridge for 30 minutes. Repeat the same to finish the remaining pastry sheets.
5. Use a sharp knife, cut in into 1.25cm thick slices and place flat on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle a little more sugar over the tops. slightly split the ends. 
6. Bake at preheated oven at 200C for 12-15 minutes until golden brown. Turn over and bake for another 3-5 minutes until golden on bottom. Then transfer to a rack to cool completely.

今天的照片拍了特别多，忽然觉得相机很重， 就换了以手机拍了几张， 看的出吗？ 

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

三色紫山药汤圆西米露 (Tricolor Purple Chinese Yam Tangyuan Sago Dessert）

，

家里备有太多的食材了，有邻居送了的南瓜， 

有买了好久的大薯（紫山药），还有妈妈带来的芋头，

都摆放了好久， 感觉非常碍眼。

趁着假日厨房关门， 空闲之余， 

就再来个新鲜出炉的汤圆吧! 

今天不是冬至，

但却很有冬至的感觉， 

此刻， 仿佛已经身在冬至的夜里了。  

连续的上了两道汤圆帖子，

有过期的汤圆， 也有今日刚出锅的湯圆， 

家里真的很有节日的气氛呢！ 

”一碗汤圆圆又圆， 吃了汤圆好团圆“， 

人说， 冬至到， 幸福到， 

冬至虽没到， 提早吃上一碗热乎乎的汤圆，

幸福也会提前追随你左右的， 呵呵!

不久前才得知， 原来长得像“怪物”般的"大薯“ 即是紫山药。总觉得它很像一只“怪物”, 有着特别的外形， 外表粗有须毛，犹如一只毛毛的猩猩。走了一趟百度， 才知道紫山药也称“紫人参”，又名薯蓣和长芋。紫山药的营养价值极高， 最重是常吃紫山药有助宜于皮肤保湿，还能促进细胞的新陈代谢。

从这“紫人参”之名， 即可得知，这紫山药也是民间之宝啊！ 

【三色紫山药汤圆西米露 】

3色汤圆材料：

黄色： 55克檽米粉+50克南瓜（切块， 蒸熟）

原色： 55克檽米粉+30-35克热水

紫色： 55克檽米粉+70-80克紫山药糊

内馅： 红豆馅

3色汤圆做法：

1）将3色汤圆材料分别混合搅拌， 搓成光滑的面团。

2）将3色面团分别搓成长形， 然后以黄色， 原色及紫色的叠上， 再搓成长圆筒。

3. 以利刀切成块状， 搓成小圆球， 分别包入豆沙馅料。

4）放入已沸滚的水里煮熟，浮起来的便是已经煮熟的, 捞起， 备用。

紫山药西米露材料：

350克紫山药（去皮， 切片）

1公升清水

100克沙谷米

适量糖（随个人适合的甜度）

一份三色汤圆

紫山药西米露做法：

1. 首先以小火将沙谷米煮成半透明。 （必需不断搅拌， 避免底部焦了）

2. 滤起， 在水龙头下清洗至没有黏糊。

3. 再将清洗过的沙谷加入适量的热水， 继续以小火煮至沙谷剩余​​一些白点。 ， 离火， 盖上盖子至沙谷米完全熟透， 清洗， 过滤， 加入少许清水（避免沙谷米黏在一块），备用。

4. 将切片的紫山药，放入锅里蒸至软熟。

5.取出，放入果汁机里， 加入清水， 搅打至顺滑即成紫山药糊， 备用。

6. 取一锅，倒入紫山药糊（取70克做汤圆）， 以小火煮至沸滚， 离火。 （过程中必须不断搅拌， 不够水量也可添加）

7. 加入煮好的沙谷米， 3色汤圆以及适量的糖， 即可食用.

【Tricolor Purple Chinese Yam Tangyuan Sago Dessert】

Tricolor Tangyuan Ingredients：

Yellow:   55g glutinous rice flour + 50g pumpkim (sliced ​​and steamed)

Original: 55g glutinous rice flour + 30-35g hot water

purple:    55g glutinous rice flour + 70-80g purple yam paste

Filling: Red Bean paste

To make Tricolor Tangyuan:

1) Mix the 3 color tangyuan ingredients respectively, knead to form a soft and smooth dough. (Add more water if it's needed)

2) Roll each part of dough into long longs, with equal length, flatten them and stack.

3) Cut the stacked dough into a smallish pieces, roll into a small ball and wrap filling with the dough.

4) Place the rice balls in boiling water, and wait for them to float to the surface. Once the balls are floats, remove it with a sieve and placing in the soup

Purple Chinese yam Sago Dessert Ingredients:

350g purple chinese yam (peeled, cut into pieces)

1 liter water

** 100g sago

sugar (depend of individual)

tangyuan

** To cook sago:

1. In a small pot, cook the sago with some water, simmer with small heat until the sago had turned partially translucent but still can see some white dots. (Occasionally stir the sides and bottom of the pot to prevent sticking.)

2. Rinse the partially cooked sago through a sieve with running water and to remove the excess starch.

3. Add hot water into the sago, continue to cook with a small heat, until you can see the sago with some small white dots. Turn off the flame.

4. Cover the pot with lid and just let it stand for 10 minutes. The sago will turn fully translucent. Rinse the cooked sago through a sieve with running water and keep sago in a bowl of water, set aside.

To cook Chinese Yam sago dessert:

1. Steam the purple chinese yam until soft and cooked.

2. Put into the blender, pour in water and blending until smooth.

3. In a bigger pot, pour in purple yam paste (reserve 70g for tangyuan), simmer under low heat and bring to a boil. Occasionally stir the sides and bottom of the pot to prevent sticking. (Top up with hot water at any time if necessary.)

3. Add cooked sago, sugar and tricolor tangyuan into sago dessert, serve warmed.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

紫薯汤圆摩摩喳喳 （Bubur Cha Cha with Tangyuan)

摩摩喳喳是带有南洋风味的甜品， 也是我国很受欢迎的甜品之一。  摩摩喳喳的主要材料当然是少不了沙谷米， 煮熟的沙谷米是晶莹剔透, 粒粒分明。 有些好奇这道甜品的由来，个人觉得，这道甜品还蛮有娘惹风味。

Bubur 即是马来语“粥”的意思， 那么cha cha又有何意义呢？  抛开不管它来自何方， 它却是我喜欢的甜品之一！

【紫薯汤圆摩摩喳喳 】

摩摩喳喳材料： 

150克橙薯（去皮， 切小块状）
100芋头 （去皮， 切成小块）

200克椰浆
500克清水
80克沙谷
90克糖（随个人适合的甜度）
适量仙草 （磨成丝条)
数片班兰叶
一份紫薯汤圆

紫薯汤圆材料：

150克紫薯泥， 150克糯米粉，150毫升清水

内馅： 红豆沙

紫薯汤圆做法： 

1）将紫薯泥和糯米粉混合搅拌， 再慢慢加入清水搓成光滑的面团。

2）将面团搓成小圆球， 包入豆沙馅料。

3）放入已沸滚的水里煮熟，浮起来的便是已经煮熟的, 捞起， 备用。

做法：

1. 首先把沙谷以小火煮成半透明。 （必需不断搅拌， 避免底部焦了）
2. 滤起， 在水龙头下清洗至没有黏糊。
3. 再将清洗过的沙谷加入适量的热水， 继续以小火煮至沙谷剩余一些白点。 ， 离火， 盖上盖子至沙谷完全熟透， 清洗， 过滤备用。
4. 取一锅， 将橙薯， 芋头粒， 加入清水及班兰叶煮至橙薯和芋头熟透。
5. 加入椰浆煮至小滚， 离火。
6. 加入沙谷， 仙草及紫薯汤圆即可。

【Bubur Cha cha with Tangyuan】

Ingredients： 

150g sweet orange potato (cut into cube)
100g taro (peeled and cut into cube)

200g coconut milk

500g water

90g sugar 

a right amount of grass jelly （shredded)

1 portion of tangyuan
pandan leaves

** 80g sago

**To cook sago:

1. In a small pot, cook the sago with some water, simmer with small heat until the sago had turned partially translucent but still can see some white dots. (Occasionally stir the sides and bottom of the pot to prevent sticking. ) 

2. Rinse the partially cooked sago through a sieve with running water and to remove the excess starch.

3.  Add hot water into the sago, continue to cook with a small heat, until you can see the sago with some small white dots .  Turn off the flame. 

4.  Cover the pot with lid and just let it stand for 10 minutes.  The sago will  turn fully translucent.  Rinse the cooked sago through a sieve with running water and keep sago in a bowl of water, set aside. 

Sweet purple potato tangyuan ingredients:

150g mashed sweet purple potatoes

150g glutinous rice flour

100g water

Filling: Red bean

To make Sweet purple potato tangyuan:

1) Combine mashed potato and glutinous rice flour, add the water and mix well to form a soft and smooth dough.

2) Divide the dough into small ball, wrap filling with the dough.

3) Place the rice balls in boiling water, and wait for them to float to the surface. Once the balls are floats, remove it with a sieve and placing in the green bean soup.

To cook Bubu Caca soup: 

1. In a bigger pot, add pandan leaves, sweet potato and yam into the hot water,  bring to a boil.

2.  Reduce heat to a simmer, partially covered and cook until the sweet potato and yam are soft and cooked. （Top up with hot water at nay time if necessary.)
3.   Add coconut milk, simmer under low heat and bring just to boil. Add cooked sago, grass jelly and tangyuan into bubur  cha cha soup, serve warmed or chilled. .

去年冬节时来不及挂上的汤圆， 收藏在存库里好久了。 幸得“甜品月”， 让我努力得将所有的旧作贴了它！

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.