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。
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。
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:
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。
2.等到西米快煮至全透明時熄火,蓋上鍋蓋燜5分鐘。
3.將西米撈起,放入模具中。
4. 將椰糖和水放入鍋中,煮至熔化。
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:
- 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.
- Continue to cook until the tapioca pearls are translucent and the liquid becomes mucilaginous. Turn off the heat and let is sit for 5minutes.
- Drain the tapioca in a sieve, transfer into mould.
- In another pot, melt gula melaka and water on low fire, about 5 minutes.
- Serve pudding with drizzles of syrup and coconut milk..
Dessert: http://squallcuisine.com/?cat=89
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