南瓜椰糖汤圆 Palm sugar filled Tung yuen in pumpkin broth

【粉团材料】
糯米粉170克、普通面粉30克、滚水150毫升
【馅料】
椰糖100克（切碎）
【南瓜糖水】
蒸熟南瓜350克、 清水600毫升、沙谷米30克、白糖80克、盐少许、椰浆头200毫升
【南瓜糖水】
1.用一半的水和蒸熟的南瓜肉一起放入搅拌器搅拌成泥。（图1）
2.把另一半的水煮滚，加入沙谷米焖煮5分钟，熄火，加盖，让沙谷米焖至熟透。
3.把南瓜泥加入沙谷米料中，搅拌均匀。（图2）
4.加入糖，椰浆及盐，煮滚即熄火。
【汤圆做法】
1.把糯米粉及面粉混合。慢慢倒入热水，以杓子把粉料搓成面团。
2.把面团分成10-12克等份，然后包入适量椰糖，搓成汤圆。（图3-4）
3.把椰糖汤圆放入滚水中煮至浮起，然后盛入南瓜糖水中即可食用。（图5-6）

【Dough Ingredients】
170 g glutinous rice flour, 30 g plain flour, 150 ml hot water
【Palm sugar Filling】
100 g “gula melaka” chopped finely
【Pumpkin broth】
350 g steamed pumpkin flesh, 600 ml water, 30 g sagoo pearls [optional], 80 g coarse sugar or to taste
pinch of salt, 200 ml thick coconut milk
【To prepare the broth】
1.Using half of the water, puree steamed pumpkin flesh in an electric blender.(pic 1)
2.Bring remaining half of the water to boil. Add the sagoo pearls & simmer for 5 minutes. Turn off
heat, close pot lid & leave the sagoo pearls in the pot; this will cook the sago.
3.Pour pumpkin puree into the pot with sagoo pearls and give it a stir.(pic 2)
4.Add sugar, coconut milk & salt. Bring to a quick boil & turn off heat. Set aside.
【To prepare the dough】
1. Place the glutinous rice flour, plain flour in a mixing bowl.Gradually add hot water & knead into a dough
with the help of a spatula.
2. Divide the dough into about 10-12g each; flatten and wrap with some gula melaka filling and shape
into ball. (pic 3-4)
3. Drop the filled dough into a pot of boiling water & cook until the dough afloats. Remove with a slotted
spoon & place into the pumpkin broth. Serve immediately. (pic 5-6)