三薯西米汤圆 Sweet-sweet Potato Dumpling

┃番薯糖水材料┃
木薯100克、橙黄番薯200克、紫番薯300克(全去皮)、水1.5公升、椰浆100克、斑兰叶3片、砂糖200克、小西米200
克
┃汤圆皮料┃
米粉300克、清水150毫升、砂糖50克、熟澄面150克（滚水
80克+澄面粉70克）
┃芋头馅料┃
芋头300克、植物黄油30克、砂糖100克、淡奶180克
┃做法┃
1. 糖水做法：将橙黄番薯切成菱状，紫番薯和木薯蒸软后打烂成泥状，小西米煮熟，备用。
2. 把紫番薯泥小西米和其他材料一起煮滚，即成糖水。
（图1-4）
3. 馅料做法：芋头蒸软后打烂成泥状，和其他材料混合，即成馅料。
4. 汤圆做法：将糯米粉团分别搓成每粒20克，包入10克馅料。（图5）
5. 准备一锅热水，将汤圆煮熟盛碗。（图6）
6. 把糖水倒入已熟的汤圆碗里即可享用。

┃POTATOES BROTH INGREDIENT┃
200g orange color sweet potato , 300g purple color sweet potato (all skinned), 1.5 liter water, 100g coconut milk, 3
sprigs Pandan leaves, 200g sugar, 200g sago
┃DUMPLING SKIN INGREDIENT┃
100g tapioca flour, 300g glutinous rice flour, 150ml water, 50g sugar, 150g cooked wheat starch ( 70g wheat starch +
80g boiling water)
┃YAM FILLING INGREDIENT┃
300g yam, 30g margarine, 100g sugar, 180g evaporated milk
┃METHOD┃
1. To prepare potatoes broth: Cut orange color sweet potato into wedges; steam purple color sweet potato
and tapioca until soften and mash them; cook sago and
set aside.
2. Boil mashed purple sweet potato and tapioca with other broth ingredients, set aside. (pic 1-4)
3. To prepare filling: Steam yam until soften and mash it, mixes with other ingredients as filling.
4. To prepare dumpling: Mixes all glutinous skin ingredients and knead into dough; apportion into 20g
each and wrap in 10g yam filling into balls. (pic 5)
5. Boil a pot of water to scud dumplings until cooked, dish out in serving bowl. (pic 6)
6. Pour in sugar syrup and serve.