【煙韌好味】南瓜紫薯雙色麻糬波波 Pumpkin & Purple sweet potato Mochi
南瓜麻糬波波
- Pumpkin Mochi Balls
- 南瓜 Pumpkin 200g
- 糖粉 Icing sugar 30g
- 木薯粉 Tapioca flour 30g
- 糯米粉 Glutinous rice flour 120g
- 牛奶 Milk 100g
- 無鹽牛油 Butter 30g
- 鹽 Salt 1/2 茶匙
紫薯麻糬波波
- Purple sweet potato Mochi Balls
- 紫薯 Purple sweet potato 200g
- 糖粉 Icing sugar 30g
- 糯米粉 Glutinous rice flour 120g
- 木薯粉 Tapioca flour 35g
- 牛奶 Milk 100g
- 無鹽牛油 Butter 30g
- 鹽 Salt 1/2 茶匙
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1
紫薯去皮，南瓜去皮去籽 Peel the skin of purple sweet potato and pumpkin, pumpkin remove the seed
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2
然後切細塊，蒸熟後用叉壓成紫薯及南瓜泥 Cut into small pieces, Steam them until soft. Using a fork to mash them as pumpkin paste and purple sweet potato paste.
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3
南瓜泥分別加牛奶、糖粉、無鹽牛油拌勻 Add milk, icing sugar, melted unsalted butter into pumpkin paste
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4
鹽、木薯粉、糯米粉各自加入南瓜泥攪拌成團 Add salt, glutinous rice flour and tapioca flour into pumpkin paste, mix well until it become a smooth dough.
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5
木薯粉、糯米粉、鹽各自加入紫薯、紫薯泥攪拌成團 Add glutinous rice flour, tapioca flour and salt into pumpkin paste and purple sweet potato paste separately. Mix well until it become a smooth dough.
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6
將紫薯粉糰、南瓜粉糰，搓成每顆約有25克的圓形小麵糰 Kneading both dough into a 25g little mochi balls until finish all the dough.
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7
預熱氣炸鍋，180度氣炸15分鐘至金黃色即可。 Preheat the Air-fryer, air-fry the mochi balls in 180c for 15 minutes until golden brown colour. Serve hot.
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