椰糖西米布丁 Sago Pudding With Gula Melaka

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在收拾廚房時翻出了幾袋的西米,全都是用了一半的,真不懂為何西米很愛在我用了一半后默默消失。就這樣和這一袋袋的西米兩眼相望幾分鐘后,決定先處理掉100克。

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把西米放入鍋裡燜煮,依據個人的習慣,當然就是把煮好的西米放入冰箱,因為這時候要出門去了。

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隔天把西米倒扣出來,配上椰糖漿和椰奶,這很讓人想念馬六甲美食啊。

材料:

  • 小西米 100克
  • 椰奶200毫升
  • 椰糖 100克
  • 水 50毫升

做法:

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1.鍋中燒開水,將西米倒入鍋中,轉小火煮約15分鐘。不時將西米攪拌,以免粘鍋。

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2.等到西米快煮至全透明時熄火,蓋上鍋蓋燜5分鐘。

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3.將西米撈起,放入模具中。

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4. 將椰糖和水放入鍋中,煮至熔化。

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5. 將西米脫模,淋上椰奶和椰糖即可。

Ingredients:

  • 100g Tapioca pearl/ sago
  • 200ml Coconut milk
  • 100g Gula melaka
  • 50ml Water

Procedure:

  1. Bring a pot of water to boil. Add the tapioca pearls in, turn to lower heat and continue cook for 15minutes. Give it a stir to prevent clumping.
  2. Continue to cook until the tapioca pearls are translucent and the liquid becomes mucilaginous. Turn off the heat and let is sit for 5minutes.
  3. Drain the tapioca in a sieve, transfer into mould.
  4. In another pot, melt gula melaka and water on low fire, about 5 minutes.
  5. Serve pudding with drizzles of syrup and coconut milk..

Dessert: http://squallcuisine.com/?cat=89

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