家人喜欢那QQ有弹性的汤圆，
祝大家：冬至快乐，圆圆满满好福缘~
粉团材料：
糯米粉 500克
水适量
色素材料：
绿色：斑斓叶 6~8片，洗净切幼用搅拌器打碎隔渣取汁
成色：红萝卜2条，切幼用搅拌器打碎隔渣取汁
蓝色：10朵兰花，用少许水煮至颜色出来，待凉隔渣取汁
粉红色：由于买不到甜菜根，只好用少许色素代替
糖水材料：
水 2000毫升
斑斓叶 5~6片，洗净打结
糖 250~300克 或依自己的口味自行调整
用具：
麻将纸 2大张
其他材料：
滚水 1锅
冷开水 1锅
做法：
1.将糯米粉分成五份（各100克），各份加入斑斓汁、萝卜汁、兰花汁，和适量的水份，用手混合成团，搁置一旁越半小时，备用。
2.将2000毫升水倒入锅中，加入斑斓叶，待滚后加入适量的糖，搅拌至糖融化即可熄火，取出斑斓叶，盖上锅盖，待凉备用。
3.将麻将纸铺在桌上。捏少许粉团在手心上，将它搓圆，放在麻将纸上。搓好全部粉团，搁置一旁一小时直到汤圆表面干爽。
4.烧开一锅水，待水滚后分次倒入汤圆，让它煮几分钟直到汤圆浮起来，证明汤圆已经熟了即可捞起来，再放入冷水中。3~5分钟后再捞起沥干水。
5.将沥干水的汤圆放入汤水中搅拌均匀，再舀入碗内，慢慢享用。
Tang Yuan Dough Ingredients：
500g glutinous rice flour
Adequate of water
Coloring Ingredients：
Green: 6~8 pieces pandan leaves, wash & blend, strain to get the juice
Orange：2 carrots，Chopped & blend, strain & strain to get the juice
Blue：10 pieces blue pea flower，boiled with some water, strain to get the juice
Pink：a drop of artificial color
Tong Shui Ingredients：
2000ml water
5~6 pieces pandan leaves, washed & tie a knot
250~300g sugar or depend on your own taste to adjust the sweetness
Tool：
2 sheets of Mahjong paper
Other Ingredients：
a pot of boiled water
a pot of cold water
Method：
1.Divide the glutinous rice into 5 portion (each 100g). Each portion mix with pandan juice, carrot juice, blue pea flowers juice and some water. Combine and knead well until all become soft dough. Set aside the doughs to rest for about half an hour.
2.Pour in 2000ml water in a pot, add in pandan leaves and bring it to boil, add in sugar to taste, stir until the sugar melt, off the heat. Set aside, bring it to cool.
3.Lay the Mahjong sheets on the table. take some dough, shape it round and put on the Mahjong sheets. Set aside to rest for 1 hour until the dough surface become dry.
4.Boil a pot of water, put the Tang Yuan in the boiled water. Once the Tang Yuan float up, ladle out, drained and transfer into a pot of cold water. After 3~5 minutes later, ladle out and drained the Tang Yuan again.
5.Transfer the Tang Yuan into the sugar syrup mix well. Ladle out in a bowl, and it is ready for served.
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