經典中式甜品！見明天就七夕中式情人節，製作了糖不甩給老公一個驚喜🥰 做法材料都非常簡單！推介大家煮給另一半，或者小朋友tum他們開心呀😚
這個食譜調較過，整出來的小丸子特別煙靭又不黏牙🌟話說之前不知道為什麼叫糖不甩！原來因為將小丸子放入糖漿煮，煮到濃稠黏住小丸子不會甩的意思🤣
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🍡簡易糖不甩📝食譜
烹調時間⏱30分鐘
🔸材料🔸
糯米粉 120g
熱水 40ml
室溫水 60ml
花生 30g
白芝麻 8g
椰絲 10g
砂糖 10g
🔸糖漿材料🔸
片糖 50g
水 130ml
🔹做法🔹
- ▪️預備配料▪️白鑊分別炒香花生和白芝麻；花生放入保鮮袋封好，用刀柄敲碎
- 混合花生碎、白芝麻、椰絲和砂糖備用
- ▪️製作小丸子▪️大碗倒入糯米粉，加入熱水拌勻；再倒入室溫水搓至光滑成糰；分成15g搓圓
- ▪️製作糖漿▪️大鍋燒熱水，放入小丸子煮至浮起，瀝乾備用
- 片糖加入水煮溶，放入小丸子中火煮至糖漿濃稠，盛起；灑上步驟2的配料即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Glutinous rice flour – 120g
Hot water – 40ml
Room temp water – 60ml
Peanuts – 30g
White sesame seeds – 8g
Shredded coconuts – 10g
Sugar –
𝗦𝘆𝗿𝘂𝗽 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Slab sugar – 50g
Water – 130ml
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Toast peanuts and white sesame seeds. Crush peanuts.
- Mix crushed peanuts, white sesame seeds, shredded coconut, and sugar.
- ▪️Making Rice Balls▪️ Combine glutinous rice flour with hot water. Add room temperature water and knead into a smooth dough. Divide and roll into 15g balls.
- ▪️Making Syrup▪️ Boil water in a large pot. Cook rice balls until they float. Drain.
- Cook until slab sugar dissolve in water. Add cooked rice balls and simmer until syrup thickens. Serve with the prepared mixture from step 2.
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