刚好周日在巴刹买了些紫薯，家里又有糯米粉~
看它的制作方式又简单，就敢敢尝试做了*紫薯汤圆豆浆*
结果，出来的效果~有惊喜！
家人都爱吃~（开心♡）
紫薯有称为黑薯，薯肉呈紫色或深紫色，含有多糖，黄酮类物质，并且还富含硒元素和花青素 (花青素是目前科学界发现的防治疾病、维护人类健康最直接、最有效、最安全的自由基清除剂，其清除自由基的能力是维生素C的20倍、维生素E的50倍。紫红薯将成为花青素的主要原料之一。）
紫薯还具有预防高血压，减轻肝机能障碍，抗癌等功能。（资料自网络）
材料：
紫薯 200克 （去皮，切小块，预先蒸熟）
砂糖 80克
白油 1大匙 (我以植物油代替）
糯米粉 150克
冷开水适量
做法：
1.将蒸好的紫薯用叉子压栏，加入植物油和砂糖拌均匀后，搓成小团备用。
2.慢慢粉次将水加入糯米粉中，拌均匀反复搓成团（约十分钟) 。
3.取一小撮糯米粉，将它压扁，将小紫薯团放在糯米团上，然后将紫薯包起来，成大颗的汤圆，存入冰箱一小时。
4.煮开一锅热水，将紫薯汤圆放入煮至汤圆熟即可捞起，过冷水再捞起沥干水，将紫薯放入热豆浆里，趁热享用~
Ingredients:
200g Purple Sweet Potato (skinned, cut into cubes, steamed until soft)
80g Sugar
1 tablespoon shortening (I replaced with oil)
150g glutinous rice flour
Adequate water
Steps：
1.Mashed the steamed sweet potato with a fork, add in sugar and oil mix well, knead it into small balls, set aside.
2.In another bowl with glutinous rice flour, add in adequate water slowly mix until smooth (knead for about 10 minutes)
3.Wrap the sweet potato with glutinous rice flour and shape into a small ball size.
4.Boil a pot of water, add in the tang yuan into hot water, bring it to cook for about 3 minutes, transfer tang yuan into a cold water and drained it well. Add the tang yuan into hot soya milk and ready for served.
1.Mashed the steamed sweet potato with a fork, add in sugar and oil mix well, knead it into small balls, set aside.
2.In another bowl with glutinous rice flour, add in adequate water slowly mix until smooth (knead for about 10 minutes)
3.Wrap the sweet potato with glutinous rice flour and shape into a small ball size.
4.Boil a pot of water, add in the tang yuan into hot water, bring it to cook for about 3 minutes, transfer tang yuan into a cold water and drained it well. Add the tang yuan into hot soya milk and ready for served.
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