桂花水晶QQ圆Osmanthus Crystal TangYuan

紫薯、橙色番薯洗净蒸熟至软，取出去皮再压成泥。放入平底锅，分别加入材料（B），用小火炒至稍干，取出待凉后搓匀，再揉成小球备用。Wash the purple and orange sweet potatoes and steam until soft, remove the skins and smash into puree. Put the puree in a saucepan, add ingredients (B) then fry over low heat until slightly dry. After cooling knead into small balls for later use.

把皮料的木薯粉用热水冲入，以筷子搅拌成面糊，再用手搓揉成软面团，搓成长条形再切成等份。To rinse the tapioca starch with hot water, stir it with chopsticks to batter, then knead it with hands to make a soft dough, knead it into strips and cut into small portions.

取一份面团搓圆压扁，放入一粒薯球包起收口，揉圆。Take a portion of dough roll into a ball and press flat, put a portion of sweet potato ball in the middle then wrap it.

锅中煮滚水，放入汤圆煮至浮起，捞出放入糖水中，即可享用。Cook the TangYuan in boiling water until float, remove and add into sweet soup, enjoy.

糖水煮法：把冰糖和水一起煮滚，加入桂花焖煮片刻即可。To prepare sweet soup: Bring the rock sugar and water to a boil, add in osmanthus and simmer for a while.