【經典甜品】清心丸綠豆馬蹄爽 Chiu-chow style Mung Bean Sweet Soup with Jelly Cubes & Water
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！
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
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1
將糖與180毫升水拌勻，煲滾備用 Boil sugar with room temperature water.
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2
將暖水與生粉拌勻成粉漿 Mix well potato starch with warm water.
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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.
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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.
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5
取出半透明、已凝結的粉團，切成粒狀 Dice the jelly.
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6
放入熱水中煮至透明，撈起瀝乾備用 Boil in hot water until transparent. Drain dry.
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7
開邊綠豆洗淨，浸泡半小時 Rinse mung bean then soak in water for 30 minutes.
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8
隔水蒸15 分鐘至熟，備用 Steam over hot water for 15 minutes.
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9
馬蹄切片，藕粉用清水拌勻備用 Slice water chestnut. Stir lotus root starch well with water.
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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.
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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.
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12
下藕粉糊埋芡即成 Thicken with lotus root starch solution. Done
