|
Ingredients: |
|
Materials |
Quantity |
|
pears |
2 units |
|
mandarin orange |
1 unit |
|
glutinous rice flour |
600g |
|
dried
longan |
200g |
|
red
dates |
100g |
|
blueberries |
25 untis |
|
strawberries |
8 units |
|
pineapple, pandan leaf |
2 pieces |
|
water
|
2 liters |
| rock sugar |
add to taste |
|
Method: |
|
Step
1:
|
Peel and
rinse pears, then cut into small pieces. Blend blueberries,
strawberries and pineapple individually until become juice. Peel
mandarin orange and tear into small pieces. |
|
Step 2:
|
Divide
glutinous rice flour into 3 portions and add the method 1 juices
to each portion to soft consistency. Then break dough and roll
firmly into small balls. |
|
Step 3:
|
Boil ½ pot
water, then put in glutinous rice balls and cook until they rise
to the surface. Dish up and drop them into a bowl of cold water. |
|
Step 4:
|
Cook pear,
dried longan, red dates and pandan leaves with the water for ½
hour. Then add in rock sugar and cook until dissolved. Turn the
flame and leave it to cool. |
|
Step 5:
|
Place the
glutinous into the bowl, then pour in method 4 and mandarin
orange and serve. |
|
