芒果沙谷汤圆Tong Yuen In Mango Sago Sauce

  • Prep Time
    40 Mins
  • Cook Time
    30 Mins
  • Type
  • View
    118

芒果浆应该先收入冰箱冷藏才吃,味道更佳。

Ingredients

材料

Ingredients

糖水

Syrup soup

    Directions

    Step 1

    把糯米粉加水和蓝色素揉成软面团,然后分成小粒,搓成汤圆。Mix glutinous rice flour with water and blue colouring,knead into a soft dough. Divide into small portions and roll into round balls.

    Step 2

    煮一锅水,放入沙谷米煮至透明,然后盛出冲水。Boil water in a pot. Add sago and cook until transparent. Dish out and rinse under tap water.

    Step 3

    另外煮一锅水,放入汤圆,煮至浮起,盛出放入冰水中。Cook another pot of water to a boil. Drop in the tung yuen. Once cooked they will float up. Remove and drop them into cold water.

    Step 4

    把芒果肉加清水60毫升搅拌成泥,然后加入淡奶和糖粉。Blend mango flesh with 60ml water into puree,and then mixes with evaporated milk and icing sugar.

    Step 5

    把沙谷米加入芒果浆中,加入盐拌勻。Add sago into mango mixture. Add salt.

    Step 6

    把芒果浆盛在玻璃杯,然后放入汤圆和芒果丁,即可享用。Scoop mango into serving glasses. Top up with tung yuen and mango cubes. Serve at once.

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