彩色汤圆 Rainbow Glutinous Rice Balls Tang Yuan

因为有了这几个天兵，香兰/金瓜/萝卜/紫薯粉，省时省力，真的再也找不到藉口不做彩色汤圆来应节！我们也在这祝大家甜甜蜜蜜过个快乐的冬至！#蔬果粉请直接找啊莫 #南洋妈妈没卖唷

分量： 5 - 6人份
需时： 45分钟

汤圆材料：
糯米粉 - 500克
水 - 600毫升+-
香兰粉 - 3茶匙
金瓜粉 - 3茶匙
萝卜粉 - 3茶匙
紫薯粉 - 3茶匙

姜糖水材料：
姜 - 1小块 （30-50克）
水 - 3000毫升
糖 - 200克 （跟自己甜度喜好）

准备功夫：
1. 糯米粉分5份，个别加入3茶匙蔬果粉 (白色粉团除外)，120毫升水(+-)，混合至团状
2. 把粉团揉成条状, 切至大概一样的分量，再揉成圆球

煮法：
1. 把汤圆加入有滚水的锅，煮至浮上水面，捞起再加入含冷水的碗*，待用
2. 把3000毫升煮沸，加入姜，糖，煮至糖溶化
3. 把过了冷河沥干的汤圆，加入含姜糖水的锅,煮沸
4. 熄火，上碗，完成

*小提示
1. 把汤圆加入冷水中是因为要防止汤圆粘黏而糊掉
2. 如果觉得汤圆过多，一次过吃不完的话，可以把一些未煮过的汤圆收入冰格，下次再煮
Introducing the 4 heavenly kings of powder extract instead of using food colouring for your Tang Yuan, how about giving this a try? Happy Dongzhi with your loved ones!

Portion: 5-6 pax
Time required: 45 minutes

Ingredients for Tang Yuan:
500g glutinous rice flour
600ml water
3 tsp pandan powder
3 tsp pumpkin powder
3 tsp carrot powder
3 tsp purple sweet potato powder

Ingredients for ginger syrup:
1 ginger (30-50g)
3000ml water
200g sugar (to your preference)

Preparations:
1. Split the glutinous rice flour into 5 portions, add each portion (4 of them) with 2 tsp of pandan / pumpkin / carrot / purple sweet potato powder (leave 1 portion out without flavour), ~120ml of water, mix well to form dough
2. Roll the dough to form a long article, cut it equally into small pieces and gently roll each piece into the shape of a ball

Steps:
1. Add Tang Yuan into boiled water until the balls float to the top, move them into a bowl of cold water *, set it aside
2. Bring 3000ml of water to the boil, add in ginger, sugar and boil until the sugar is dissolved
3. Add the cooled Tang Yuan into the boiled ginger syrup
4. Turn off the gas, it’s done!

* Tips:
1. The reason of cooling down the Tang Yuan is to avoid stickiness with each other
2. Don’t worry if you prepare too much of Tang Yuan, let’s keep the extras into the fridge for next round
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Video Link: https://youtu.be/eeT5YLA6el0
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