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白果糖冬瓜汤圆
Tang Yuan with Gingko,
Persimmon & Candied Melon
Ingredients:
-
200g glutinous rice flour (sifted), 50g shortening, 120mL water, a pinch of salt, pink food colouring
-
750mL water, 150g Chek Hup Diamond Rock Sugar, 100g Chek Hup Honey Rock Sugar, 50g old ginger (skinned and sliced)
-
1 yellow sweet potato (peeled and cubed), 1 red sweet potato (peeled and cubed), 20 gingko nuts (peeled)
-
100g Chek Hup Candied Melon (sliced), 2 large pieces or more dried persimmon (sliced thinly)
Methods:
- To make tang yuan: Combine ingredients A (except the pink food colouring), and mix to form a loose and crumbly dough. Portion out 80g of the dough, cook in the simmering water until if floats. Add this cooked dough to the reserved portion and knead lightly to form a smooth dough.
- Divide into two portions. Knead a few drops of pink food colouring into one of the portions to colour it pink. Maintain the other half uncoloured. Shape the dough into small balls. Cook in simmering water till the tang yuan floats.
- To make the soup: In a large pot, bring ingredients B to a boil, then simmer on low heat for 10 minutes. Add ingredients C and cook till tender. Turn off heat, add in Chek Hup Candied Melon.
- To serve: Place about 6 tang yuan into
each bowl and add the hot soup along with the sweet potato, persimmon and candied melon.
