Jasmine Dumpling  with Fish Filling 泰式茉莉花汤圆
Preparation                    30 minutes
准备时间               30 分钟
Cooking                        60 minutes
烹饪时间               60 分钟
Calorie/Serving              500 Kcal
卡路里                    500大卡
Ingredients (for 2 servings) 食材(2人餐)
Cooked Snakehead Fish Meat                  150g
煮熟的黑鱼肉                             150 克
Oyster Sauce Less Sodium - Healthy Fit   1   tablespoons
低钠蚝油 - Healthy Fit                              1      汤匙
Mushroom Soy Sauce Less Sodium - Healthy Fit   2   teaspoon
低钠香菇酱油 - Healthy Fit                 2   茶匙
Rice Flour                                             90g
大米粉                                   90 克
Arrowroot Flour                                    5g
葛粉                                        5 克
Tapioca Starch                                       10g
木薯粉                                            10 克
Coconut Cream                                      55g
浓椰浆                                            55 克
Water                                                    25g
矿泉水                                            25 克
 
 
 
วิธีทำ
  1. Stir fry snakehead fish Oyster Sauce Less Sodium - Healthy Fit ,Mushroom Soy Sauce Less Sodium - Healthy Fit meat with until all is well mixed and dried. Then, make balls with diameter 1.5 cm.
          将黑鱼肉跟低钠蚝油 - Healthy Fit,低钠香菇酱油 - Healthy Fit,然后将黑鱼肉搓成小圆球,大约1.5厘米。
  1. Mix rice flour, arrowroot flour, tapioca starch, coconut cream, and water together. Stew them over medium heat until they become chunky and rest it until warmed.
          将大米粉, 葛粉  ,木薯粉,浓椰浆和清水搅拌均匀,然后放入锅中用中火搅拌至混合物不粘锅,盛出备用。
  1. Wrap the fish filling with the flour. Make it a round shape and pleat it like a jasmine.
          将面团包入黑鱼肉馅,搓成小圆球,然后慢慢做出香茉莉花的形状。
  1. Steam for 7-8 minutes before serving.
          将去蒸约7-8分钟,上桌即可。