Tong Yuen with Gingko and Barley Recipe 白果薏米汤圆食谱

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Tong Yuen with Gingko and Barley Recipe 白果薏米汤圆食谱
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Soothing and good for complexion, this Tong Sui recipe worth a try!

具有美白又营养丰富的白果薏米,加上有团圆意头的汤圆,今晚就和家人一同享用这道美食吧!
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风采 Feminine 624
Tong Yuen with Gingko and Barley Recipe 白果薏米汤圆食谱
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Ingredient and Portion
Ingredients A (Tong yuen dough) / 材料A
250g glutinous rice flour / 糯米粉 250克
adequate water / 清水 适量
a little pink colouring / 粉红色素 少许

Ingredients B/ 材料B
2 litres water / 清水 2公升
100g barley / 薏米 100克
4 pandan leaves (knotted) / 班兰叶 4片(打结)
100g gingko / 白果 100克
300g fresh huai san (cut into rounds) / 鲜淮山 300克(切圆形)
150g rock sugar / 冰糖 150克
Method
1.Put glutinous rice flour in a mixing bowl. Add adequate water and a little pink colouring. Mix and knead into a soft dough.
把糯米粉加水搓成面团,以少许粉红色上色。

2.Pinch small pieces and roll into tong yuen, and then cook in boiling water until afloat,soak in cold water.
把面团搓成小丸,然后放入滚水中煮至浮起,捞出浸泡冷水。

3.Boil barley in water with pandan leaves for 20 minutes, add in gingko and cook for another 10 minutes.Toss in fresh huai san and rock sugar, simmer till sugar dissolved.
先把材料B的薏米、清水和班兰叶煮20分钟,加入白果再煮10分钟,最后加入鲜淮山和冰糖煮至糖溶解即可。

4.Dish out into individual bowls and add in tong yuen. Serve hot.
盛在小碗里,加入汤圆即可享用。

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