Pumpkin Tang Yuan in Ginger Soymilk

Pumpkin Tang Yuan in Ginger Soymilk

𝐴𝑛 𝑜𝑙𝑑 𝐶ℎ𝑖𝑛𝑒𝑠𝑒 𝑠𝑎𝑦𝑖𝑛𝑔 𝑔𝑜𝑒𝑠, “𝑡𝑎𝑘𝑒 𝑎 𝑡𝑜𝑛𝑖𝑐 𝑖𝑛 𝑡ℎ𝑒 𝑤𝑖𝑛𝑡𝑒𝑟, 𝑎𝑛𝑑 𝑓𝑖𝑔ℎ𝑡 𝑎 𝑡𝑖𝑔𝑒𝑟 𝑖𝑛 𝑡ℎ𝑒 𝑠𝑝𝑟𝑖𝑛𝑔”. Well although we don’t winter to end the year in Malaysia, but the incessant wet rain and cold wind season could make you catching a cold easily, hence it’s keep your body warm from within for strengthening our natural shield.

Winter Solstice Festival is drawing near. 𝑻𝒂𝒏𝒈 𝒀𝒖𝒂𝒏 has always been the limelight on this special tradition day.. Let’s have a try on this low-sugar and nourishing glutinous rice balls during this family reunion festival!

Preparation Time: 30 minutes
Cooking Time:  5-10 minutes
Yield:  15 balls

Ingredients: 

Dough
100g pumpkin, skin-peeled

½ teaspoon brown sugar
125g glutinous rice flour
100ml filtered water, as needed
10g Biogreen Organic Green Balance Powder 

Almond filling
80g Etblisse Almond Powder

80g Mariami/Medjool dates, pitted                                                     

Ginger Soymilk
100g Etblisse Organic Ginger Soymilk

600ml filtered water
3 pandan leaves, knotted

Cooking Instructions: 

Prepare the filling
1. Add dates into food processor and blend until smooth. Add in almond powder to mix together. Remove and set aside. 

Make the dough
1. Steam pumpkin for about 15 minutes until soften. Mash cooked pumpkin with a fork while it is still hot.

2. Combine with glutinous rice flour and sugar. Add in water slowly and knead into soft dough.
3. Pinch a small knob (about 10g) of the pumpkin dough and knead with little green balance powder.
4. Then divide pumpkin dough to smaller balls (about 15 g). 

Assemble and cook tang yuan
1. Flatten the dough into round disc and wrap the black sesame paste into it, then roll into round ball.

2. Use a skewer to press a few lines on top. Shape green balance dough into a small stem. Dip it with little water and stick on to the top of the shaped pumpkin.
3. Cook the pumpkin balls in boiling water until they float to the surface. Transfer them immediately to a bowl of cold icy water.
4. Gently simmer the ginger soymilk with pandan leaves at low heat for 15 minutes.
5. Dish out tang yuan and serve with warm ginger soymilk! 

Health Tips:
♥ Using Mariami dates in tang yuan dessert is a healthier choice to prevent indulging too much refined sugars, as its high-fibre content aids in digestion and slows the blood glucose spike.

♥ Etblisse Organic Ginger Soymilk is made with organic soymilk, coupled with 10-month-old ginger and minerals-rich organic whole cane sugar. Ginger is widely recognised as circulatory aid to keep body warm during cold weather, and also aids in soothing an upset stomach, helping with menstrual cramps, and contributing to weight loss.

 

古人曰:今年冬令进补,明年三春打虎。虽然在大马敲不响冬季恋歌,但年末雨季冷风吹,还是得为身体进补暖身啊!
冬至将近,在这华人传统节庆里,汤圆更是一大主角之一。何不趁这佳节,与家人庆团圆之余,试试这款低糖汤圆,同时还能进补养生呢!

准备时间:30 分钟
烹调时间:5~10 分钟
成品:15颗

材料: 

面团
100 克南瓜,去皮

½ 茶匙黄糖
125 克糯米粉
100 毫升过滤水,适量
10 克Biogreen 有机大小麦苗粉 

杏仁馅
80 克Etblisse 美肤润肺杏仁粉

80 克椰枣,去籽 

老姜豆奶
100 克Etblisse有机黑糖老姜豆奶

600 毫克过滤水
3片斑斓叶

 

烹调方式: 

芝麻馅
1. 将椰枣放入搅拌器里搅拌至滑顺,并加入杏仁粉一起搅拌。拌匀即可搁置一旁备用。 

糯米粉团
1. 将南瓜蒸软约15分钟。趁热用叉将南瓜压成泥状。

2. 将糯米粉和糖加入拌匀。慢慢加入适量的水揉至面团不沾手即可。
3. 从揉好的金瓜面团捏出一小块(约10克),加入少许大小麦苗粉并揉匀。
4. 将南瓜面团分成小圆球(约15克)。

撮和烹调汤圆
1. 将小球轻轻压成小碗装,再包入芝麻馅料并搓揉成圆形。

2. 将包好的汤圆放入开水锅里,煮至漂浮起水面。捞起汤圆放入冷水里。
3. 用小火加热姜汁豆奶及斑斓叶约15分钟。
4. 用竹签压出南瓜形状,接着捏出少许的大小麦苗面团,揉成南瓜梗,沾点水,黏在金瓜汤圆上即可。
5. 捞出南瓜汤圆,加入加热的老姜豆奶即可享用!

健康提示:
♥ 想要好好享受甜的滋味但又不想使用精制糖,椰枣就是个理想的健康替代品。其高纤维有助于消化,也能减缓血糖上升。

♥ Etblisse 有机黑糖老姜豆奶是由有机豆奶,搭配10个月老姜以及矿物质丰富的有机全蔗糖配制而成。老姜广为人知地用来促进血液循环,尤其是天冷时有助于身体保暖之余,还有助于舒缓胃部不适、经痛以及有助于减重。

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