紫地瓜南瓜洋菜凍 清涼脆脆 簡易精緻點心 Purple Sweet Potatoes Pumpkin Agar Recipe

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地瓜又稱「番薯」，樸實、營養、便宜，四季有收成，產量高峰期在秋季。即使在貧瘠的土地，地瓜也能茁壯成長。現今物產豐富，地瓜未必是飽腹的主糧，但仍然是我們喜愛的食材。生吃地瓜不易消化，蒸熟或烘烤，直接品嚐地瓜原始的甜味，適宜熬粥、煮甜湯口感很好。多花一點心思，蒸熟地瓜，保留地瓜的纖維，加入洋菜，製成淡紫和黃澄澄的洋菜凍，蔬果的天然色素色澤誘人，清涼脆脆的口感，賦予蔬食新靈感。

原味 ♦ 材料（ 分量: 32 顆@直徑 3 cm ）

• 條狀洋菜 Agar Agar Strip          12 g
• 原蔗糖 Demerara Cane Sugar  120 g
• 清水 Water                                  600 ml

紫地瓜洋菜 ♦ 材料

• 紫地瓜 Purple Sweet Potatoes   80 g
• 洋菜絲 Agar Agar Strip                 5 g
• 原蔗糖 Demerara Cane Sugar    60 g
• 清水 Water                                    300 ml

南瓜洋菜 ♦ 材料

• 南瓜 Pumpkin                             100 g
• 條狀洋菜 Agar Agar Strip              5 g
• 原蔗糖 Demerara Cane Sugar  60 g
• 清水 Water                                  300 ml

裝飾 (選擇性加入)

• 蜜紅豆 Cooked Red Bean      適量 （ 蜜紅豆做法點這裏 ）

模具：無印良品

做法

1. 紫地瓜去皮，切塊，南瓜去皮去瓤去籽，切塊，隔水蒸 20 分鐘，趁熱用叉子壓成瓜泥

2. 洋菜絲放入鍋中，注入 1200 ml 清水，浸泡 10 分鐘。洋菜浸泡後更容易溶化。保留清水，加入 240 g 原蔗糖，開火煮滾，不時用木勺攪拌，直至洋菜完全溶解，看不到半透明的顆粒

3. 把 1/4 的洋菜液混合南瓜泥，1/4 洋菜液混合紫地瓜泥，用打蛋器攪拌均勻，防止結塊，也可以讓洋菜表面光滑。待用的洋菜液要隔水加熱保溫，防止結塊     

4. 用湯匙將原味洋菜液舀入矽膠模中，等半凝固後，舀入紫地瓜或南瓜洋菜，加入水煮紅豆粒，在室溫下靜置約 15 分鐘。想快一點或吃冰冰的口感，待第二層開始半凝固，冰箱冷藏 5 分鐘，完全凝固就可以脫膜

5. 洋菜凝固後倒扣出模，即可享用。吃不完可放進冰箱保存 2 ~ 3 天

小叮嚀

• 地瓜要選外皮顏色鮮明有光澤，重量感。避免有坑洞或鬚根，多鬚根表示接近發芽階段不夠新鮮。只有一兩處發芽，挖掉後可吃，若芽太多就不要吃了。剛上巿的地瓜水分很多，存放在常溫通風處，風乾幾天味道更甜

• 洋菜（Agar）又稱「瓊脂」、「大菜」、「菜燕」。由紅褐藻類提煉，有粉狀、絲狀或條狀，可把液態材料凝固成膠狀。洋菜絲的熔點和凝固點溫差很大。在水中加熱至 90ºC 溶化，降溫至 40ºC 凝固

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Agar or agar–agar is a jelly-like substance, obtained from red algae.  If you are vegetarian or vegan, agar or kanten is a great alternative. This beautiful, no bake dessert is light, healthy filled with purple sweet potato, and pumpkin.

Original Flavour ♦ Ingredients（ Makes 32@diameter 3 cm ）

• 12 g Agar Strip
• 120 g Demerara Raw Cane Sugar
• 600 ml Water

Purple Sweet Potato Agar ♦ Ingredients

• 100 g Peeled Purple Sweet Potatoes
• 5 g Agar Strip
• 60 g Demerara Raw Cane Sugar
• 300 ml Water

Pumpkin Agar ♦ Ingredients

• 100 g Peeled Pumpkin
• 5 g Agar Agar Strip
• 60 g Demerara Cane Sugar
• 300 ml Water

Optional

• Cooked Red Bean（ How to Make Click Here ）

Preparation

1. Peel purple sweet potatoes, cut into small chunks. Peeled pumpkin, remove seeds, cut into small chunks. Steam for 20 minutes. Pressed with a fork into mashed when it is still hot

2. In a pot, soak agar strip with 900 ml cold water for 10 minutes.  Agar dissolves easily after soaking. Bring to a boil using the soaking water until agar is completely melted in the water. Add raw sugar and continue stirring until it is completely dissolved

3. Mix 1/4 agar liquid with mashed pumpkin. Mix another 1/4 agar liquid with mashed purple sweet potatoes. The third part leaves alone. Beat the pumpkin and potatoes mixture with mixer separately so that the agar will be smooth and without lumps. Fill up half of the silicone mold with third part agar liquid using a spoon. When the agar liquid is semi-solid, add the cooked red bean and pumpkin or sweet potatoes mixture. Let it cool at the room temperature for about 15 minutes

4. When the mixture has cooled down enough. To serve, take it out from the mold. It can be stored in the refrigerator to chill for 2 ~ 3 days

Tips 

• Agar agar strip is sold dried and in shelf-stable packages at most Japanese and Asian grocery stores. Agar agar different between the melting point and freezing point. In the water, it melts at 90ºC, it becomes solid when the temperature to drop to 40ºC

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