Recipe

Ingredients: (serves 1)

  • 130g glutinous rice flour

  • 150g cold water

  • 130g wheat starch

  • 100g hot water (90°C)

  • ½ tsp oil

 

 

  • 50g red bean paste

  • 2 litres boiling water

  • 100g desiccated coconut

  • 1 tsp sugar

 

 

 

leisha dumplings1

ming ai british chinese food culture 2011 p desserts 018

Method:

  • Put the glutinous rice flour in the cold water and mix well.

  • Put the wheat starch in hot water (90°C) and mix well. Add the oil and stir with a chopstick or wooden spoon.

  • Mix the glutinous rice flour dough and wheat starch dough and then knead the doughs together.

  • Cut the dough into small portions and put the red bean paste in the middle. Fold the edge to seal the dumplings and shape them into balls.

  • Boil the dumplings in water for 4 minutes or until they float on the water.

  • Drain and roll the dumplings in the desiccated coconut and sugar, and put them on a serving plate.

菜譜

原料:(一人份)

  • 糯米粉 130 克

  • 冷水 150 毫升

  • 澄麺 130 克

  • 熱水 100 毫升(90 攝氏度)

  • 紅豆沙 50 克

 

 

  • 糖 1 茶匙

  • 椰絲 100 克

  • 油 ½ 茶匙

  • 開水 2000 毫升

 

 

 

leisha dumplings1

ming ai british chinese food culture 2011 p desserts 018

做法:

  • 把糯米粉與冷水充分混和。

  • 把澄麺與 90 攝氏度的熱水充分混和,再加入油,用筷子或木勺攪拌。

  • 將糯米粉團與澄麺團糅合在一起。

  • 把麵團切成小塊,包入紅豆沙,封口後搓成球狀。

  • 用熱水將湯圓煮 4 分鐘,或直到浮起為止。

  • 把瀝幹水分的湯圓裝盤,灑上椰絲和糖。

 


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