【經典甜品】清心丸綠豆馬蹄爽 Chiu-chow style Mung Bean Sweet Soup with Jelly Cubes & Water

Name: 【經典甜品】清心丸綠豆馬蹄爽 Chiu-chow style Mung Bean Sweet Soup with Jelly Cubes & Water
Yield: 5-6人
Ingredients: 100克/g 生粉（馬鈴薯澱粉）Potato starch; 100毫升/ml 70度暖水 Water at around 70°C; 40克/g 白糖 Sugar; 180毫升/ml 室溫水 Room temperature water; 100克/g 開邊綠豆 Peeled Mung Bean; 2公升/Liter 清水 Water; 約80克/g 冰糖 Rock sugar; 3-4粒/pcs 馬蹄 Water chestnut; 2湯匙/tbsp 馬蹄粉或藕粉 Water chestnut starch or lotus roo

2023 年 03 月 07 日發佈列印

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清心丸係係傳統嘅潮汕甜品，即係將凝結咗嘅澱粉放入糖水到，取其煙韌嘅口感。清心丸除咗買現成嘅，當然仲可以自製，但係水溫掌握得唔好，就有機會凝結唔到，不過都唔緊要，我地會教大家一個補救嘅方法，一定可以成功㗎！

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食材（5-6人） 1小時內

- 清心丸材料
- 生粉（馬鈴薯澱粉）Potato starch 100克/g
- 70度暖水 Water at around 70°C 100毫升/ml
- 白糖 Sugar 40克/g
- 室溫水 Room temperature water 180毫升/ml
- 綠豆馬蹄爽材料
- 開邊綠豆 Peeled Mung Bean 100克/g
- 清水 Water 2公升/Liter
- 冰糖 Rock sugar 約80克/g
- 馬蹄 Water chestnut 3-4粒/pcs
- 馬蹄粉或藕粉 Water chestnut starch or lotus roo 2湯匙/tbsp

1將糖與180毫升水拌勻，煲滾備用 Boil sugar with room temperature water.
2將暖水與生粉拌勻成粉漿 Mix well potato starch with warm water.
3將大滾的糖水慢慢注入粉漿內，一邊拌勻至凝結 Stir in boiling sugar water in the starch solution slowly until set.
4如果未能凝結，將粉漿倒入小鑊中，慢火加結至凝結 If the solution doesn’t set, boil it over very low heat. It will set slowly.
5取出半透明、已凝結的粉團，切成粒狀 Dice the jelly.
6放入熱水中煮至透明，撈起瀝乾備用 Boil in hot water until transparent. Drain dry.
7開邊綠豆洗淨，浸泡半小時 Rinse mung bean then soak in water for 30 minutes.
8隔水蒸15 分鐘至熟，備用 Steam over hot water for 15 minutes.
9馬蹄切片，藕粉用清水拌勻備用 Slice water chestnut. Stir lotus root starch well with water.
10煲滾水，下冰糖煮融，下馬蹄片煮2分鐘 Boil water and rock sugar. Add in water chestnut and cook for 2 minutes.
11下開邊綠豆及清心丸煮至微滾 Add mung bean and jelly dices. Cook until a little boil.
12下藕粉糊埋芡即成 Thicken with lotus root starch solution. Done