花生糖水 傳統花生

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材料：

            去皮花生 300克

            白砂糖 150克

            斑蘭葉 3片

            水 2公升

            糯米粉 2湯匙

            水 100毫升

        

            Peanut 300g

            Granulated sugar 150g

            Pandan leaves 3pcs

            Water 2L

            Glutinous rice flour 2tbsp

            Water 100ml

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做法：

1. 浸泡300克去皮花生一小時或隔夜，過濾，倒入鍋裡。Soak 300g of peanut for an hour or overnight, rinse the peanut throughly and transfer into a pot.

2. 加入150克白砂糖，3片斑蘭葉，兩公升水。Add in 150g of granulated sugar, 3pcs of pandan leaves, and 2litres of water.

3. 開蓋子大火煮至沸騰，再轉小火蓋上蓋子繼續煮約兩小時左右。Bring to boil on high heat with lid open, then turn to low heat and continue to cook for about 2 hours with lid closed.

4. 混合兩湯匙糯米粉和100毫升水，攪拌均勻倒入花生湯裡。攪拌花生湯一分鐘。Mix 2tbsps of glutinous rice flour with 100ml of water and stir throughly until no lumps then pour into the peanut soup. Stir the soup for one minute.

5. 蓋上蓋子繼續煮30分鐘。完成。Continue to cook for another 30 minutes with lid closed. Done.

Tips：

1. 可根據個人口感調整烹煮時長，煮越久花生越軟。Cooking time depends on personal taste preference, softer peanut require a longer cooking time.

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