Dessert
by CookWhatHK0 saved
Sweet Potato Starch Noodles are chewy strands piped from a sweet potato batter, boiled until translucent and drizzled with homemade caramel syrup.
Mix the sweet potato starch with room-temperature water, then pour in boiling water and stir quickly until thick.
將番薯粉與室溫水充分混合均勻。迅速倒入滾水，並快速攪拌，直到混合物變得濃稠。
Add the Japanese potato starch and mix until you get a smooth, lump-free batter.
隨後，加入日本生粉，繼續攪拌，直到形成一個完全沒有顆粒的順滑粉漿。
Pour the batter into a piping bag and snip a small hole at the tip.
將準備好的粉漿裝入唧花袋中，並在唧花袋的尖端剪出一個小孔作為擠壓口。
Boil a pot of water and squeeze out thin strands of the batter in batches. Cook until translucent, then transfer to ice water.
燒開一鍋熱水。待水沸騰後，分批將粉漿擠壓成長條狀，直接擠入沸水中。煮至粉條呈現半透明狀時，即可撈出，並立即放入冰水中浸泡，以保持其Q彈口感。
Syrup: combine the sugar and water in a pot and cook over medium heat until it turns a caramel colour. Drizzle the syrup over the noodles to serve.
製作糖漿： 將砂糖和水一同放入鍋中，使用中火慢慢熬煮。持續攪拌，直到糖漿呈現出美麗的焦糖色。最後，將煮好的焦糖糖漿淋在粉條上，即可。
