兩磚半 (約200克) 片糖
Glutinous rice flour 250 g
Cane sugar 2.5 blocks (200 g)
Boiling hot water 1/2cup
Cold water 1 cup
Ginger 2 large slices
4. 當湯圓浮上水面時間，再放一碗涷水入煱子裏令湯圓熟透。不時用湯匙攪勻, 防止湯圓貼在鍋底。
5.將熟透的湯圓放進一盆冷水過冷河 令湯圓更加爽口。將兩片薑和四碗水放進鍋子裏加熱，再放入200克片糖。過一分鐘後，將湯圓從涷水��取出，再放進煮好了糖水裏。當湯圓發大及浮起便煮透了。 薑汁湯圓便完成了。
Pour 1/2 cup of boiling hot water into the glutinous rice flour to half cook it, hot water can make the rice balls nice and chewy. Mix it well before adding some cold water into the dough. The amount of cold water needed depends on the consistency of the dough. The rice balls will become more chewy if we knead the dough for longer. With the dough the size of a thumb, use our palms to roll into marble-sized ball. Use a tea towel to cover the rice balls to prevent them from getting dry.
Prepare a pot of hot water and put in all the rice balls. Cook the rice balls until they float onto the surface of the water, then add 1 bowl of cold water into the pot in order to cook them thoroughly. Stir occasionally to stop rice balls sticking on the pot. Sieve out all the cooked rice balls and place them into a bowl of cold water to stop them from cooking immediately, this process will make the rice balls more chewy.
Place 2 slices of ginger and 4 bowls of water into a pot, then place 200g of cane sugar into the pot. Boil until the sugar has melted. After one minute, take out the rice balls from the bowl of cold water and place the rice balls back into the pot with ginger and sugar. Let the rice balls boil until they float onto the surface again. Glutinous rice balls with sweet ginger soup is now ready. Enjoy.
7种花样式汤圆的做法~ 超赞哦，赶快分享吧~ 祝大家冬至快乐！