Gold Fish Tofu Tang Yuan In Osmanthus Syrup 金鱼桂花汤圆（天然色素Q弹豆腐汤圆）

Gold Fish Tofu Tang Yuan, delicious and springy Tang Yuan made into adorable gold fish shape, made wtih all natural colour - carrot juice, beetroot juice and charcoal powder.

I'm happy to have local celebrity - Wang Wei Liang 王伟良, at my home filming for Mediacorp TV programme for children <Mark Your Calendar 历历在目>. The series seeks to promote better understanding and foster harmony among Singaporeans by raising awareness of various festival in Singapore. 

In this Winter Solstice episode, we've made two types of Tang Yuan:

1. Traditional Tang Yuan filled with red bean paste, using beetroot juice as natural colouring.  <Get Recipe HERE 传统豆沙汤圆食谱>

2. Gold Fish Tofu Tang Yuan, using tofu as main ingredient. Scroll down for recipe.

Click HERE to watch how we made Tang Yuan on Toggle <Mark Your Calendar 历历在目>

Ingredients: 
材料

750g Water 水 750克

90g Rock Sugar 冰糖 90克

2 tbsp Osmanthus Flower 桂花 2汤匙

100g Japanese Glutinous Rice Flour 白玉粉 100克

80g -100g Japanese Silken Tofu 豆腐 80-100克

Some Water/ Juice,  水，蔬菜汁 适量

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:
步骤

1. Prepare Osmanthus syrup: Add rock sugar and water into a pot, bring to boil. Add in Osmanthus flower, reduce heat and simmer for 1 minute. Let it sit for 5 minutes. Strain and set aside.
将冰糖和水煮滚，加入桂花，转小火煮1分钟，熄火。浸泡5分钟，过筛备用。

2. Mix glutinous rice flour and tofu with hand. Gradually add in water/ juice, knead with hand to form a dough. 
糯米粉加入豆腐，用手搅拌。慢慢加入水／蔬菜汁，用手揉成面团。

3. Divide dough, shape as desired.
分割面团，造型。

4. Boil a pot of water, add in glutinous rice balls, cook until they float up. Cook for another minute. Transfer the dough to a bowl of water (room temperature), drain and serve with osmanthus syrup. 
煮滚一锅水，加入汤圆，煮至汤圆浮起，继续煮1分钟左右，然后捞起放入室温的水里。捞起汤圆加入桂花糖水，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

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