Sunday, 3 August 2014

Walnut sweet soup with yam dumpling 核桃糖水加芋圆

Walnut is good for nourishing the brain cells and this will be perfect for my girl preparing for her PSLE during this period.

Beside the boring way of eating Walnut Sweet Soup, I saw this Walnut soup with yam dumpling 核桃糖水加芋圆 recipe during a trip to the hair salon and I immediately thought about my girl.  Yes, this will be the perfect recipe in preparation for her Prelim exam, isn’t it?

I was also wondering whether my 芋圆 for this attempt will be better than the last one I had done last Mid Autumn Festival as well.

Finding: The nutty flavour came out nicely and not too sweet as well.  As for the dumplings, hubby said it is nearly the same as those commercial ones.  Yea. 

What you need:

100g toasted walnut
300g water
60g rock sugar (adjust to your preference)
400ml water
10g rice flour with a little water to mix.

Yam dumpling

80g yam, steamed and mashed
20g sweet potato flour
15g tapioca flour
2 tbsp castor sugar
water (only if dough is dry)

Sweet Potato dumpling

80g orange sweet potato, steamed and mashed
20g sweet potato flour
5g tapioca flour
2 tbsp castor sugar
water (only if dough is dry)

Method for soup

Soak toasted walnut in hot water for 2 mins.

Blend it with water and drain.

Boil walnut puree with rock sugar and water.

Once ready, thicken with rice flour mixture.  Bring to a boil again.

Serve with the yam and sweet potato dumplings.

For yam and sweet potato dumplings

Steam yam/sweet potato, mashed and mix with the sweet potato flour, tapioca flour and sugar.

Knead into a dough and roll into strip, cut into small piece and boil in boiling water for about 3 mins.

Soak it in cold water for 1 min and then it is ready to serve.

Happy Sunday!