Friday 27 March 2015

椰丝沙谷糕 Abok-abok Sago

除了椰丝糯米球芋头糕木薯糕,我爱吃的糕点还有很多,昨天我又做了一款简单的糕点,椰丝沙谷糕。外面一般卖的椰丝沙谷糕都是两层的,一层青色,一层红色,虽然颜色好看,不过都会使用颜色素。在我寻找类似的食谱时,刚好就发现了Ann的食谱,这椰丝沙谷糕用了椰糖来调味,完全天然,没用任何色素,而且味道吃起来特别香。


这整个星期特别忙,星期一才从波德申回来,一到家就把全部行李整理一下,用过晚餐后又要开始帮老公装行李了,因为他隔天就会出国公干。自从之前的那些飞机失事事件后,我都会有点担心乘搭飞机的安全,一听到老公要去公干,我又开始担心了。一个照顾小宝贝真的有点累,有时半夜闹变扭时都有老公帮忙,老公不在时就得自己想办法了!盼了这么多天,今天老公终于会回来,希望他安全到家。












































椰丝沙谷糕

(食谱参考Anncoo Journal,做少许更改)

主料:
白色沙谷/西米 300克
马六甲椰糖 280克(切碎)
香兰叶 6片
80克水
白椰丝 250克
盐 1/4茶匙

做法:
1. 将沙谷冲洗,然后浸泡在水里30分钟,沥干备用。
2. 把椰糖、3片香兰叶和水放入锅内煮至椰糖溶化成为糖浆,用筛子过滤。
3. 将沙谷和椰糖糖浆混合均匀。
4. 倒入已抹上油的8寸模里,放入蒸锅里蒸30分钟,取出待冷却。
5. 把白椰丝和盐混合均匀,与3片香兰叶一起放入锅内蒸10分钟,取出待冷却。
6. 用小刀或塑胶刀(抹上少许油)将沙谷糕切成小块,裹上椰丝即可食用。




Abok-abok Sago

(Recipe adapted from Anncoo Journal, with some minor adjustment)

Ingredients:
300 g white sago
280 g Gula melaka (palm sugar), chop to pieces
6 pcs pandan leaves
80 g water
250 g white grated coconut
1/4 tsp Salt

Method:
1. Rinse and soak white sago in water for 30 minutes, drain well.
2. Boil gula melaka, 3 pcs of pandan leaves and water together till gula melaka dissolved as sugar syrup and pass through a sieve.
3. Mix white sago and sugar syrup together, stir well.
4. Pour into a 8 inches square tin (grease tin with oil) and steam for 30 minutes and leave to cool.
5. Steam white coconut with 1/8 tsp salt and 3 pcs of pandan leaves for 10 minutes.
6. Cut cooked gula melaka sago with a knife or plastic cutter (grease with little oil) into small pieces and coat with white grated coconut and serve.








I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of  XuanHom’s Mom and co-hosted by Joceline of Butter, Flour & Me






4 comments:

  1. 这个简单而且又好吃呢。。。 椰糖, suka 。。。 suka 。。。

    ReplyDelete
  2. 这也是我喜欢吃的,用椰糖调色,的确健康多了 哈哈

    ReplyDelete
  3. Hi, 请问可以预先一天蒸好吗?需要放入冰厨吗?谢谢分享?

    ReplyDelete

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