擂沙湯圓

Preparation time
30 mins
Cooking time
30 mins
Difficulty
一般
Serves
4 people
Meal course
甜品
Posted by
Posted on
22 g
豬油
1/2 湯匙
花生醬
50 g
黑芝麻粉
1 適量
黃豆粉
1/2 湯匙
生油
65 ml
水
50 g
砂糖
5 g
澄麵
5 g
生粉/粟粉
75 g
糯米粉
Print recipe
擂沙湯圓

備註：
如買不到黃豆粉, 可以用椰絲或巳抄香的花生磨成粉末代替。可用保鮮盒盛好後, 放入雪櫃冷藏, 食時用微波爐加熱1分鐘將湯圓回軟，熱食效果更佳

熱豬油可以固體菜油代替 22g (1.5湯匙)

  1. 將即食黑芝麻粉、砂糖(20g)及花生醬拌勻，然後加入熱豬油拌勻
  2. 將餡料平均分成8份，搓成圓形，放入雪櫃冷藏至硬身待用
  3. 將皮材料(糯米粉、生粉、澄麵、砂糖 30g、水、生油、黃豆粉) 搓勻成麵糰，平均分成8份，分別將餡料包入備用
  4. 燒滾一鍋熱水，將湯圓放入，用慢火將湯圓煮至脹起及浮面，盛起，沾上黃豆粉便可

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