紫薯花生馅椰香汤圆 Purple Sweet Potato Peanut filling Tangyuan with Coconut Milk

明天是农历十一月初七，冬至。

普天同吃汤圆的大日子。

安迪趁今天周末有时间，

提前搓汤圆与家人和亲友分享。

吃完汤圆，意味着岁末到了。

新年近了，又长一智了😂😂

新年来咯！！！

几年前给家人搓过好好吃的南瓜椰奶汤圆。

家人回味无穷。

于是，今天换汤不换药，

把南瓜换上紫薯，红豆内馅换上烤香花生碎。

椰奶香兰汤汁照旧。

依然获得家人与亲友的青睐。

加上漂亮的紫色色彩，

不止美味，更是怡情。

烤香花生碎内馅，好香。。。。好美味！！

紫薯花生馅椰香汤圆：

（约做30粒）
食谱参考：这里

材料A : 糯米粉180克，白油90克，紫薯泥100克
材料B : 花生馅240克； 西谷米50克，

* 花生馅：将180克烤香花生碎和35克细砂糖和45克融化奶油混合成团。搓成每颗8克的小圆球，盖上保鲜纸，冷藏于冰箱。

糖水A : 水1200毫升，糖 140克，班兰叶3片
糖水B : 浓椰浆 400毫升，盐1/2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），再分成每小团约13克，搓圆，压扁，取一份花生馅约8克，裹上搓圆。

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。碗中舀入数粒紫薯汤圆，适量煮熟沙谷米再盛入适量糖水，便可享用。

小小分享 ：
~ 如果想做成如图中三款： 白色，粉紫色和深紫色； 粉团的比例如下：
白色汤圆 ： 糯米粉60克， 白油30克， 水30 - 35克。
粉紫色汤圆 ： 糯米粉60克，白油30克，紫薯泥20克，水25克。
深紫色汤圆 ： 糯米粉60克，白油30克，紫薯泥80克，水15克。

* 花生馅：将180克烤香花生碎和35克细砂糖和45克融化奶油混合成团。搓成每颗8克的小圆球，盖上保鲜纸，冷藏于冰箱。

*Peanut filling : Mix 180g toasted chopped peanut + 35g caster sugar + 45g melted butter into peanut paste. Roll it into each 8g ball and chill in the fridge.

把糖水A煮滚待冷，然后加入糖水B待用。

Boil syrup A ingredients and add in syrup B ingredients after it has cooled.

白色，粉紫色，深紫色，三色粉团。

White, light purple, dark purple, 3 color 

分成每小团约13克，搓圆，压扁，取一份花生馅约8克，裹上搓圆。

Divide the dough into small portions of 13g each and knead the portions into small balls. Flatten each ball and wrap in 8g of peanut paste before rolling it back into a ball.

Purple Sweet Potato Peanut Tangyuan with Coconut Milk
(yield about 30 balls)
Recipe adapted from : here

Ingredients A: 180g glutinous flour, 90g shortening, 100g mashed pumpkin
Ingredients B: 240g peanut filling, 50g sago

*Peanut filling : Mix 180g toasted chopped peanut + 35g caster sugar + 45g melted butter into peanut paste. Roll it into each 8g ball and chill in the fridge.

Syrup A: 1200ml water, 140g sugar, 3 pandan leaves
Syrup B: 400ml thick coconut milk, 1/2tsp salt

Method：
1. Boil syrup A ingredients and add in syrup B ingredients after it has cooled.

2. Mix ingredients A and knead until smooth and no longer sticky (adjust the amount of water added accordingly), then divide the dough into small portions of 13g each and knead the portions into small balls. Flatten each ball and wrap in 8g of peanut paste before rolling it back into a ball.

3. Cook the tangyuan in boiling water until it floats up, then dish up and immediately transfer it to cold water.

4. Boil the sago in the water used to cook the tangyuan until the sago becomes transparent. Drain the sago and run tap water over them to wash away the starch.

5. Scoop a few purole sweet potato tangyuans into a bowl, add some sago and pour in the syrup made in step (1) before serving.

Tips :
~ To make tangyuans of three different colours (as shown in the pictures), prepare the dough as such:
White: 60g glutinous rice flour, 30g shortening, 30 - 35g water
Light purple: 60g glutinous rice flour, 30g shortening, 60g mashed purple sweet potato, 25g water
Dark purple: 60g glutinous rice flour, 30g shortening, 60g mashed purple sweet potato, 15g water.

Q弹的汤圆，烤香的花生内馅，甜香的椰奶，

这道汤圆糖水，美味可口，靓丽心情。

预祝大家 ： 冬至快乐！

@@@@@ Enjoy !@@@@@