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.