「素食」完美代替咸蛋黄，纯素椰子南瓜青团 |【Vegan】Coconut Pumpkin Qingtuan

Ching Ming Festival is around the corner. Qingtuan with salted egg yolk filling has always been the favorite. I found that pumpkin can also replace salted egg yolk. The color is beautiful and the taste is delicious. You can add some vegetarian floss and vegetarian salad dressing to make it taste even better.
过几天就是清明节了，吃青团的仪式感可不能少，咸蛋黄青团一直是大家很喜欢的一款，其实我发现用板栗南瓜也能代替咸蛋黄，颜色好看口感也是沙沙的，有条件可以加点素肉松，再加素食沙拉酱做成咸甜口味也很好吃。

材料/Ingredients:

外皮/Skin：
糯米粉 160g Glutinous Rice Flour
中筋面粉 50g All-Purpose Flour
开水 80g Boiled Water
大麦青汁 120-125g Barley Green Juice
黄糖粉 1.5大匙 1.5 Tbsp Brown Sugar Powder

馅料/Filling：
板栗南瓜 260g Pumpkin
枫糖浆或其它糖浆 35g Maple Syrup or Other Syrup
普洱茶或者红茶 5g Pu'er or Black Tea
素食沙拉酱 2大匙 2 Tbsp Vegan Salad Dressing
椰子奶粉 45g Coconut Milk Powder

银耳杏仁酪/Tremella Almond Cheese：
杏仁奶 350ml（1/2杯南杏仁泡一夜去皮加400ml水打碎过滤）
350 ml Almond Milk (Soak 1/2 Cup Almonds overnight, then peel and add 400ml water to blend, then filter)
免泡银耳 2g Tremella
铁棍山药 50g Yam
冰糖 适量 Rock Sugar

Tips：
1.加入中筋面粉做成烫面是为了更好包，这样不容易裂开
Adding all-purpose flour to make the dough better for wrapping, so that it will not crack

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