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
- 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.
- 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.
- Wrap the fish filling with the flour. Make it a round shape and pleat it like a jasmine.
- Steam for 7-8 minutes before serving.