粟米羹汤圆 Corn Soup Dumpling

【粉团材料】
糯米粉200克、南瓜去皮及籽70克、幼糖½汤匙、水适量
【粟米羹材料】
A: 罐头甜玉米粒100克、水600毫升、糖100克
B: 蛋白1粒、马蹄粉1汤匙（混合水2汤匙）
【馅料】
即溶蛋黄粉60克、温水130-140毫升
【做法】
1. 馅料做法：把即溶蛋黄粉与温水拌匀，调成糊状，放入冰箱冷冻1小时，取出分成等份，揉成小球备用。
（图1-2）
2. 粉团做法：南瓜切片蒸熟，压烂成泥，加入糯米粉、幼糖及适量水，搓揉成软滑粉团。（图3-4）
3. 把粉团分成小块，包入一粒即溶蛋黄球，收口揉圆，放入滚水中煮至浮出水面，捞出，浸泡入冷水中片刻。
（图5-7）
4. 把粟米羹A料放入锅中煮滚，加入马蹄粉水勾芡成羹，然后倒入蛋白，加入汤圆即可。（图8）

【Dough Ingredients】
200g glutinous rice flour, 70g pumpkin (skinned & seeded), ½ tbsp caster sugar, some water
【Corn soup ingredients】
A:100g canned sweet corn whole kernel, 600ml water, 100g sugar
B: 1 egg white, 1 tbsp water chestnut powder + 2 tbsp water
【Filling ingredients】
60g custard powder, 130-140ml warm water
【Method】
1. To made filling: Mix custard with warm water into paste and freeze in fridge for 1 hour; divide into small
equal portions and shape into balls.(pic 1-2)
2. To made dough: Steam pumpkin flesh and mash it whilst hot; mixes with glutinous rice flour, caster sugar
and some water, knead into smooth dough.(pic 3-4)
3. Apportion the dough and wrap each with 1 custard ball, shape roundly and boil in boiling water until afloat;
soak in cold water briefly.(pic 5-7)
4. Bring corn soup ingredients A to boil, thicken with water chestnut powder mixtures, then add in egg
white and put in dumplings to serve.(pic 8)