年三十晚，大家常會吃湯圓取其團圓之意。
今年呢我們嘗點不一樣，意思當然不變，團團圓圓。
以下跟大家分享：軟糯版本跟煙韌版本的芋圓地瓜圓
重點只是水真的要一點一點的加，一小匙一小匙的加，急不來
所以說這個手工的團團圓圓，吃的是心意

———- 以下是不專業家常食譜 Recipe, here you go———
<軟糯芋圓地瓜圓>
已蒸熟芋頭/地瓜 280g
木薯粉 62g
糯米粉 10g
糖 16g
水 地瓜圓約10ml (芋圓一般要加多一點，視乎本身食材水份多寡)

<煙韌芋圓地瓜圓>
已蒸熟芋頭/地瓜 200g
木薯粉 100g
糖 20g
水 地瓜圓約20ml(芋圓一般要加多一點，視乎本身食材水份多寡)

1a) 地瓜:洗淨，用叉子插上小洞，光波爐/烤箱/蒸約25分鐘，筷子能輕易插進去就是熟了
1b) 芋頭:洗淨去皮切塊，蒸15-20分鐘至筷子能輕易插進去
2) 用叉子把(1)加糖壓成蓉
3) 加入粉拌勻 (用矽膠刮刀邊壓邊拌最方便)
4) 太乾的話慢慢加一點點的水再壓和拌直至成糰
5) 搓成條狀再切粒，喜歡的話可以稍稍造成方形
做好了~

吃的時候放入沸水中大火煮約4分鐘或浮起多1分鐘
剛下鍋的時候拌一下以免粘鍋
煮好可以過冷河 (更Q彈)，瀝水，再加入一點點糖拌勻以免粘在一起
然後就可以加進去甜湯裡啦
我個人是推介紅豆湯或黑糖薑母茶~

吃不完可以先用碟裝好放冷凍，之後再入保鮮盒儲存，可放約一個月。

<Taiwanese Taro & Sweet Potato Balls – Soft version>
Steamed Taro/Sweet Potato 280g
Tapioca Starch 62g
Glutinous Rice Flour 10g
Sugar 16g
Water ~10ml for Sweet Potato (usually a little more for Taro)

<Taiwanese Taro & Sweet Potato Balls – Chewy version>
Steamed Taro/Sweet Potato 200g
Tapioca Starch 100g
Sugar 20g
Water ~20ml for Sweet Potato (usually a little more for Taro)

1a) Sweet Potato: Wash and stab with a fork. Bake or steam for ~25min or until cook through
1b) Taro: Wash, peel and cut into pieces. Steam for 15-20min or until cook through
2) Add sugar to (1) and mash with a fork
3) Add on the flour and mix well (Better with a silicon spatula)
4) Add water little by little. Mix and knead well until dough formed
5) Cut and shape
Done~

Cook in boiling water for ~4min or until float plus 1 min
Stir when they just put in the boiling water to avoid sticking to the bottom of the pot
Rinse with cold water (can make it even more chewy) and drain. Add some suagr and mix well to avoid sticking together
It is ready to be served with your favourite sweet soup dessert
I recommend red bean soup or Brown sugar and ginger tea

These balls can be stored in freezer up to a month.

———- 來試試吧你不會後悔的 Thank me later ♥️———