Pumpkin Rice Balls in Sweet Red Bean Soup | [中文字幕] 紅豆南瓜湯圓湯

Pumpkin Rice Balls in Sweet Red Bean Soup
Serve 4
** red bean soup **
1 cup red beans (adzuki beans)
4-5 cups water
10g dried tangerine peel (optional)
½ cup sugar
¼ Tsp salt
** rice balls/mochi **
125g glutinous rice flour
125g pumpkin purée
5g sugar
Heavy cream, for garnish
Direction:
Soak the beans overnight or at least 6 hours.
Drain and beans and add water, starting with 3 cups, add additional cups when necessary to make sure the beans are cook until tender, but the soup is just covering the beans. This way, the soup stay thickened without additional flour added.
Cook the beans until the water boils, reduce the heat and simmer for 35-40 minutes. Check the beans to ensure they can be smashed between fingers. Remove the tangerine peels if using. Add sugar and stir evenly. Let it cool down a bit.
Use immersion blender to purée the beans, the consistency should be similar to gravy. Add additional hot water if needed, 1/2 cup at a time. You may also use a juice blender to achieve even more fine and smooth soup.
Mix all the ingredients for the rice balls. Knead until a ball forms. Cut the ball in half, roll each half into a long log, cut into small pieces, about 15g.
Roll each pieces into small round balls. Take a string and mark lines on the rice balls, similar to that of pumpkin.
Cook the rice balls, stir occasionally to avoid sticking. Cook on medium heat for about 5-8 minutes, until the rice balls are floating and cooked through.
Place the rice balls in cold water, then drain.
Ladle red bean soup in a bowl, spoon some rice balls in the soup. Garnish with a little bit of heavy cream.
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紅豆南瓜湯圓湯
4 人份
**紅豆湯**
1杯 紅豆
4-5杯 水
10克 陳皮（可免）
½杯 糖
¼茶匙 鹽
** 湯圓 **
125克 糯米粉
125克 南瓜泥
5克 糖
重奶油
做法：
將紅豆浸泡一夜或至少 6 小時。
紅豆過濾之後加水，從 3 杯開始，必要時再添加，以確保豆子煮至嫩，但湯只蓋住豆子。這樣，湯就可以在不添加額外麵粉的情況下保持稠度。
紅豆子煮到沸騰後，改中小火煮35-40分鐘。檢查豆子以確保它們可以在手指之間捏粉碎。取出陳皮。加入糖攪拌均勻。讓它冷卻一點。
使用浸入式攪拌機將豆子打成泥，質感應該要有一點稠度。如果需要，添加額外的熱水，每一次 1/2 杯的加。您也可以使用果汁攪拌機來製作更細滑的湯。
把湯圓的所有材料混合。揉直到形成一個球。將球切成兩半，每半捲成一根長圓木，切成小塊，約15g。
將每一塊捲成小圓球。用繩子在飯糰上劃線，類似於南瓜。
將湯圓煮熟，不時攪拌以免粘鍋。中火煮約5-8分鐘，直到湯圓浮起來並煮透。
將湯圓放入冷水中，然後瀝乾。
將紅豆湯舀入碗中，舀入湯圓。用少許濃奶油裝飾。