Chewy Coconut Rice Balls 椰花糖不甩

Friday, December 23, 2011

迟了,迟了, 昨天来不及上我的汤圆。哈哈。。。
从我家迟来的祝福,2011年的冬至但愿大家都过得很开心,美满!

从中一开始,家里每年的汤圆都是我搓的,就最传统的红白配。
呵呵,所以觉得在厨房里,我最了得的一件事就是搓汤圆。

今年,因为有比较多的时间,所以昨天想试试做这个糖不甩。
可是这个是山寨版的糖不甩。怎么说呢?
在原食谱里,150克的糯米粉要加8汤匙的沙拉油,用的也只是清水。
心里一直想,这么油,这粉团搓得起来吗?
因为从没做过也没吃过,所以还是跟着食谱依样画葫芦,比较保险吧。

呵呵,一边搓一直看到油渗透出来。
丸子是做起来了,可是心里一直感到不平安。
好油哦,即使这是正确的做法,传统的糖不甩,我。。。我还是不怎么想和HK吃这么多油的汤圆雷。

所以,你知道啦,我做试验做上瘾了。
把这一批放一边,我重搓一份,这份一滴油也不加。
滑滑嫩嫩的丸子成形咯。
这就是我的山寨版糖不甩。




Chewy Coconut Rice Balls 椰花糖不甩

Recipe from 《糯米、在来米做糕“米果”点心》 with some adjustment

Ingredients 材料:
(A)
150gm Glutinous flour 糯米粉
15gm Tapioca starch 太白粉
5tbsp Sugar 糖 (Reduce to 2tbsp)
8tbsp Oil 沙拉油 (Not added)
112gm Water 水

(B)
150gm Brown sugar 黄糖 (Reduce to 110gm)
5cups Water 水
A few pandan leaves 班兰叶

(C)
187gm White sesame seeds 白芝麻 (Reduce to 30gm)
70gm Peanut powder 花生粉 (Reduce to 50gm)
37gm Coconut flakes 椰丝 (Reduce to 30gm)
37gm Sugar 糖 (Reduce to 20gm)

Method 做法:
For (C)
1)
Fry white sesame seeds, coconut flakes seperately in a dry pan till fragrant. Set aside.
白芝麻和椰丝分别在干锅里炒香,待用。

2)
Combine all ingredients in (C) and mix well.
把(C)料混合均匀,待用。

For (B)
3)
Pour water, brown sugar and pandan leaves in a pot, boil over medium heat until sugar fully disolved. Set

aside.
锅中放入水,黄糖和班兰叶,用中火煮到糖融化。熄火,待用。

For (A)
4)
Sift glutinous flour and tapioca flour together into a mixing bowl. Add sugar.
筛过的糯米粉和太白粉混合在盆里,加入糖。

5)
Add water into the bowl slowly, knead into a dough.
慢慢的加入水,把粉类搓成团。

6)
Divide the dough into 15gm each ball.
分割成15gm一粒小丸子。

7)
Heat up the brown sugar in step 3). Remove the pandan leaves. Add the small balls into the pot and cook till they float to the surface.
加热黄糖水,捞出班兰叶。加入丸子煮至浮出水面。

8)
Turn off the heat. Let the balls soak in the brown sugar syrup for another 5-10 min. Drain and dish onto a plate to coat with coconut and peanut powder.
熄火。让丸子在糖水里浸泡5-10min。捞起,沥干水分,裹上椰丝花生粉即可。

Servings: 23balls

p/s:
I have taken half servings coated with coconut and peanut powder, another half eaten together with the syrup.


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18 comments

  1. 我。。我流口水了><''''

    ReplyDelete
  2. 也是圆圆的,不懂能不能以这个代替汤圆呢?
    嘻嘻 。。。。祝冬至快乐!

    ReplyDelete
  3. 好特别,不曾吃过耶!感觉有点像麻糍。

    ReplyDelete
  4. 看起来还不是普通的可口,呵呵~~我很喜欢糯米粉类的糕点,就是喜欢那种有嚼劲的感觉。。。
    迟来的冬至祝福。。。先预祝你和家人圣诞快乐,新年快乐!!

    ReplyDelete
  5. Qi Qi,
    来,我们一起吃!呵呵!

    小鬼,
    别流口水,我请你吃几颗。你喜欢,我再做!:)

    追食富迪,
    这个应该也可以代替汤圆啦,我就只有这个而已。嘻嘻!

    小鱼,
    这个没有muah chee那么Q,比较像汤圆,因为有太白粉,粘性比较高哦!

    Yee Er,
    呵呵,我买的这本书几乎都是用糯米粉来做点心,我下次再做其它的请你吃哟!

    ReplyDelete
  6. Merry Christmas and have a blessed 2012!!

    ReplyDelete
  7. 第一次道妳家,欢迎我吗?

    ReplyDelete
  8. 糖不甩。。我还是第一次听说这种甜点

    迟了一些,还是要祝你和家人圣诞快乐,新的一年更健康如意!!

    ReplyDelete
  9. Nikel,
    那我迟来的圣诞快乐,我们扯平啦!哈哈!

    SSB,
    两天没回来家里,迟来的圣诞快乐,你被介意呀!^^

    Ah Tze,
    Merry Christmas and how's your trip there? I think you not yet home right?

    Tracy,
    我当然欢迎你啦,来来来,请坐下我请喝一杯茶。。。嘻嘻。。。

    Esther,
    我也祝你和家人有个快乐的假期,我们一起迎接新的一年吧!2012,我们来咯!哈哈!

    ReplyDelete
  10. 呵呵,
    我是真的迟到了。

    好特别的糖不甩!

    ReplyDelete
  11. sean,
    不要紧啦,什么时候来都一样欢迎。
    我想糖不甩应该是台湾的小吃。。。

    ReplyDelete
  12. I was in Penang, no "Tong Yuan" this year, but I will do it in Chinese New Year eve, my usual practise, hehehe..Wishing you a Happy New Year!

    ReplyDelete
  13. Hi Hi, just become the lucky 42th follower of your blog! these rice balls did look very chewy! Like I told another blogger friend just now, I never make "tong yuen" b4 & was planning to make some this year but I was so blur that I didn't even know when was it so at last, I didn't make any. Also didn't eat any on that day.

    ReplyDelete
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    ReplyDelete
  15. Sonia,
    My family did have this tradition to eat tong yuan on the first day of CNY when I was small, but not now.

    Jessie,
    Thanks for your support...:)
    Next time, you can Google for the date then you won't miss it anymore. Nowadays, whatever we not sure, we will say go google...haha

    ReplyDelete

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