中国的春节在新西兰的夏天到来,在主食之后怎么能缺少甜品恩。
今天为大家推荐的是,在惠灵顿吃不到,在奥克兰却到排队才能吃到的鲜芋仙。鲜芋仙里面的芋圆动不动就是7刀一份,分量少不说,总感觉在外面吃的东西就是各种添加剂,如今自己在家也能做出好吃的芋圆,其实做法没有我想象中那么难,搭配红糖水,或者自己配点绿豆,西米什么的,就是鲜芋仙吃到的味道。
这道甜品的做法十分简单,原料健康,十分有营养,老少皆宜。
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红豆 |
红薯 |
紫薯 |
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绿豆 |
芡粉 |
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1.把红薯和紫薯去皮备用,红薯的皮要去得稍微厚些,露出红心。
2.把红薯和紫薯切小块备用,切小的目的是为了容易蒸熟,不费火。
3.把切好的红薯和紫薯放锅里蒸15分钟左右,用筷子一碰就碎即可关火,用蒸的目的是保持红薯和紫薯的粘稠性,口感更紧致。
5.用擀面杖或者类似擀面杖的物体把红薯和紫薯压碎,压碎很容易的,一点也不费力,要压很碎哦~~!
6.分别在红薯泥和紫薯泥里面加入茨粉(木薯粉),加入的量是15g左右,红薯多些,紫薯少些。
7.用手把紫薯泥和红薯泥与茨粉(木薯粉)搅拌均匀(如果红薯和紫薯太粘,可以适当的加一些茨粉),捏成一个圆团,尽量做到“三光”,面光、手光、盆光。
8.把紫薯团和红薯团搓成条状,用刀切小粒备用。
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