Sunday, 21 December 2014

班兰椰香汤圆(Pandan Tangyuan with Coconut Milk)


 明天是12月22日,也是全球华人吃汤圆的大日子。
吃汤圆,既是冬至; 也意味着春天不远了。
 Tomorrow is the 22nd of December; the day Chinese all over the world get to enjoy tangyuan, and it's also when they know spring isn't far around the corner!




 从前的我不喜欢吃汤圆,觉得它是单调乏味的。
近来有了岁数,思维有所改变,
开始喜欢汤圆背后隐藏的“人圆家圆”美好意义 。
I used to dislike eating tangyuans because they were tasteless. But as I grew older, I came to like eating them due to the meaning behind it of being united with family and friends.


但是为了添加口感,我还是选择搭上一些配料。
如这款班兰椰香汤圆,不止汤圆具有班兰叶香,
还有带嚼劲的鲜椰肉和香醇的椰奶,
间中夹带一些顺滑的沙谷米粒。
这汤圆可说是色香味都具备的极品一道!
To give the tangyuans taste, I added some ingredients. The tangyuans in this Pandan Tangyuan with Coconut Milk are filled with the aroma of pandan, and are complimented by the chewy and fresh coconut flesh, fragrant coconut milk and sagos. A dish that is as delicious as it looks!



班兰叶香汤圆:
(共4人份)

材料A :  糯米粉120克,白油60克,水72克,班兰香精1滴
材料B :  西谷米60克,嫩椰肉切丝130克
糖水A :  椰水/水600毫升,糖 70克,班兰叶3片
糖水B :  浓椰浆  200毫升,盐1/4茶匙,

做法 :
1。把糖水A煮滚待冷,然后加入糖水B待用。
2。把A材料搓揉至不黏手及幼滑(太湿或干可酌约加减水分),再分成小颗粒搓圆。
3。锅中煮滚水放入小汤圆煮至浮起,捞起浸入冰水中,待用。
4。将煮过汤圆的滚水,放入沙谷米煮至呈透明状,倒入筛子用清水冲洗掉多余的淀粉质。
5。碗中舀入数粒班兰汤圆,适量沙谷米及嫩椰丝再盛入适量糖水,便可享用。



Pandan Tangyuan with Coconut Milk

Ingredients A :  glutenous flour120g,shortening 60g,water72g,pandan essence 1drop
Ingredients B :  sago60g,shredded coconut flesh 130g
Syrup A :  coconut water/water600ml,sugar 70g,3 pandan leaves
Syrup B :  thick coconut milk  200ml,salt /4tsp


method:
1. Boil syrup A ingredients, after cooling down,pour in B.
2. Mix A and knead until not sticky and smooth ( add or reduce water accordingly),then make it into small portion and knead into small balls.
3. Boil the tangyuan in boiling water until afloat, dish out and soak in cold water.
4. Use the remaining water to boil sago until transparent,sift to strainer and rinse under tape water to wash away excessive starch.
5. Place a few pandan tangyuan in serving bowl with some sago and shredded coconut fleshand then pour in syrup made in step (1) and serve.




 跟以往母亲在世时,手搓的汤圆来比,
我的汤圆尺码算是小了许多,
这样感觉上比较容易吞噬,也没那么抗拒!
Compared to my late mother's tangyuans, the ones I made are much smaller in size. These bite-sized ones make for much easier consumption.


 QQ 的汤圆,香脆的椰肉,鲜甜的椰奶。。。。。。。
我,。。。。。。超爱吃!
The chewy tangyuans, the delicious coconut flesh and the fragrant coconut milk......mmm! I love it!




最后,安迪在此祝福大家:
汤圆,人圆,庆团圆,
冬至快乐!
Wishing everyone a Happy Winter Solstice!

19 comments:

  1. 早安,冬至快乐~
    加了椰奶的汤圆,一定更加美味哦!请我吃。。。嘻嘻~

    ReplyDelete
  2. Morning Aunt Young...Happy Mid Autumn Festival to you and family. Enjoy this festive day ya..

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  3. Morning Aunt Young...Happy Mid Autumn Festival to you and family. Enjoy this festive day ya..

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  4. sister 的好料真的上得非常快速的。我的眼睛不停的在发亮,发亮。脑子发呆、发呆。
    哈哈哈 。。。。。。 哈哈哈。。。。。。 因为想要吃,可是这个吃不到。

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  5. 冬至快乐,愿妳一家安康 :)

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  6. 咬咬咬。。。我是说要要要。。。这口味儿汤圆太合我口味儿了。。。冬至安康哦

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  7. 今年大概只有在别人家吃汤圆,先来你家吃。

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  8. 日子过的好快, 转眼又见汤圆了!
    祝你冬至快乐

    ReplyDelete
  9. 哇,圆润的汤圆~
    冬至快乐哦!

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  10. Aunty Young, I must say that these are better than the traditional tang yuan!

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  11. 充满热带风情的汤圆 ~ 也祝冬至快乐 !

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  12. Hi Aunty Young, I like all the ingredients in this bowl. Definitely would love to try it. Hope it isn't too sweet cos' I'm still recovering from sensitive teeth.

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  13. 好高兴来到一个那么精彩的部落格♥
    祝你圣诞快乐!!

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  14. 祝你圣诞快乐,新年快乐。

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  15. Merry X'mas and Happy 2015 to u!!

    ReplyDelete

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