Taro Balls Dessert with Mung Bean and Barley 🧡 薏米綠豆三色芋圓湯 [My Lovely Recipes]

We need to stay home and stay safe during movement control period, so if want to eat dessert, have to do it by ourselves. Today we have colorful and delicious Taro Balls Dessert, Mung Bean and Barley can help to clear heat and toxins from the body. Gum Tragacanth is also a great cooling agent and it is good for lung. So, by eating this combination of foods, can helps us prevent heat stroke during this hot and humid weather season. Remember to drink more water and stay safe.


🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/2JejJcb

Preparation Time : 60 minutes
Serve 4-6 person


🌱 INGREDIENTS
• Purple Sweet Potato 60g
• Garnet Sweet Potato 60g
• Taro 60g
• Barley 150g
• Mung Bean 150g
• Gum Tragacanth 2pcs
• Tapioca Starch 75g
• Water 2 liter

🧂SEASONING
• Cane Sugar 200g
• Sugar （Optional）


👩‍🍳INSTRUCTIONS:
1. Mung Bean, Barley and Gum Tragacanth soak overnight.
2. Mung Bean and Barley cook with medium heat until boiled then turn low heat and cook until soft, add 100g cane sugar in each soup and stir well.
3. Gum Tragacanth cook until boiled then filter and soak in cold water.
4. Taro, Purple and Garnet Sweet Potato peel skin and cut dice then steam for 15 minutes.
5. After steamed, mash it.
6. Add tapioca starch, sugar(optional) and water to mashed Taro, knead until smooth dough. Same method with Garnet and Purple Sweet Potato. If the dough too dry may add little water or the opposite is add some tapioca starch. Remember add in little by little.
7. Put in all Taro Balls into boiling water and cook one more minute after it all floated.
8. After it put Barley, Mung Bean, Taro Balls and Gum Tragacanth in bowl then pour some soups, enjoy.

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在行動限制令期間，在家想吃甜品就得自己動手做起來。今天有色彩繽紛的三色芋圓搭配清熱解毒的綠豆和清利湿热的薏米，再加上雪燕有滋陰潤肺的功效助紓緩口乾，咽乾，乾咳。食用這清熱潤肺糖水都對于目前的乾燥氣候和病毒疾病有達到保健養生的作用喔。


🖨️打印這食譜或調整食譜的份量 :
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準備時間 ：60分鐘
成品數量 ：4-6份


🌱食材
• 紫蕃薯 60克
• 紅蕃薯 60克
• 芋頭 60克
• 薏米 150克
• 綠豆 150克
• 雪燕 2顆
• 木薯粉 75克
• 水 2公升

🧂調味料
• 蔗糖 200克
• 糖 （嗜甜可加）


👩‍🍳做法:
1. 把綠豆，薏米和雪燕倒入水中隔夜泡發。
2. 綠豆和薏米各自以1公升的水中火煮开后，转小火煮30分钟或至软後再各自加入100克的蔗糖。
3. 紫和紅蕃薯去皮切塊和芋頭蒸熟。
4. 芋頭蒸熟後剝皮，搗爛再加入木薯粉，糖（嗜甜可以添加適量糖相反的也可省略）就和水搓揉至不黏手後壓平再按圖案或搓圓。紅和紫蕃薯做法同樣。太乾可自行調整加水或相反太濕可以加點木薯粉。記得先少量添加。
5. 水煮開放入三色芋圓煮至浮面後再繼續煮1分鐘才能熟透軟Q彈。
6. 煮好後把薏米，綠豆，雪燕，三色芋圓放入碗中加入湯汁即可享用。

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🎼 Music ------------------------
Asian Piano Sentimental by @OrangeHead - Background Music for Content Creators
Listen : https://youtu.be/ZPcC-vyLrmM
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📷 Camera Equipment---------------
@Xiaomi Mi9
Apexel 85mm Portrait Lens
Boya MM1 Microphone
Ulanzi TT20 Table Tripod
Shot by @FiLMiC Pro
Edited with Adobe Premiere Pro
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