♡紫薯椰丝糯米球 Purple Sweet Potatoes Onde Onde♡

连续两天的下午茶~*紫薯椰丝糯米球*
昨天才做好上碟，还没拍美美就被宝贝们扫个清光~
今天再去买材料，再做来吃~
这次内陷多加了年糕在里面，爆浆椰糖汁搭配年糕，
嘿嘿。。有惊喜！还不错吃咧~
再搭配一杯甜玉米冰沙， 成了今日完美的下午茶♡♡

食谱参考于Guai Shu Shu 番薯椰丝糯米球

材料: (A)
紫番薯150克,去皮切丁,大火蒸熟
糯米粉150克
温水100克
幼糖20克 （这次我没加)
食油20克

材料:(B)
椰丝150克
斑斓叶2-3片
盐1/2茶匙

材料(C):
椰糖gula melaka 150克, (两大片）稍微切碎

年糕 3片，切小丁

材料: (D)
2升热水,用来煮糯米球
1/2到1升冰冷的水用于冷却煮熟的糯米球

做法:
1.将材料(B)搅拌均匀放入蒸盘,蒸至10- 15分钟
2.将材料(A)混合均匀,搓至糯米团光滑. 
3.拿一小搓糯米团,压扁。中间放入少许椰糖和年糕,再封口,搓成球状。搓球状时要注意,不可太出力以导致椰糖外露。
4.待全部糯米球搓好后,放入滚烫的热水中煮至糯米球浮起,捞起来,沥干再放入已准备好的冷水中浸泡一下。
5.最后捞起糯米球,均匀的粘上椰丝,上盘就可食用啦!

Ingredients: (A)
150g Purple sweet potato
(removed skin, cut into cubes, steam until soft with high heat)
150g Glutinous rice flour
100g warm water
20g sugar（I didn't add)
20g cooking oil

Ingredients: (B)
150g shredded coconut
2-3 pieces pandan leaves
1/2 teaspoon salt

Ingredients: (C)
150g gula melaka  (2 pieces),cut into small cubes
3 slices nian gao cut into small cubes

材料: (D)
2 litres water, for boiling the glutinous ball (onde onde)
1/2~1 litre cold water for cooling the cooked onde onde.

Methods:
1.Mixed well ingredients (B), steamed for 10~15 minutes, set aside.
2 Mix ingredients (A), knead the mixture until well combine & the dough become smooth.
3.Divide the dough into small doughs, each about 30g, flatten the dough, add in a small cubes of gula melaka & nian gao cubes, seal up and shape it into a small ball.
4.When all the balls are done, bring the hot water to boil, put in the glutinous balls into the boiled water, until balls floating on the hot water, bring the balls out. Place the balls into cold water for 2~3 minutes.
5.Drained the balls, transfer the balls on the steamed coconut, fully coated with coconut and it is done for served.