娘惹香蕉番薯芋头糖水 Pengat | Bananas, Sweet Potatoes and Yam Broth

Pengat或香蕉番薯芋头糖水是娘惹糖水之一，和之前煮的摩摩喳喳 Bubur Cha-Cha有点类似，两个糖水都是加入了不同颜色的番薯、芋头还有薯粉团，甜汤也是一样有加入椰浆，而比较明显的不同处就是Bubur Cha-Cha里加入了眉豆，而Pengat里却加入了香蕉。最喜欢这食谱的原因是里面加入了椰糖，上回从马六甲带回来的椰糖刚好可以派上用场，加入了椰糖，让这糖水喝起来更香。


之前曾听过老公提起家婆以前有煮过Pengat，不过问过家婆后才发觉是不一样的糖水，家婆的食谱是用绿豆还有榴莲，和这食谱有很大的分别，相信加入了榴莲的糖水味道应该会很不错吧，等下次有榴莲季节时再尝试煮家婆那个版本的Pengat。送上色彩鲜艳的Pengat，祝大家有个愉快的周末！

早前百货公司在农历新年前有送赠品的活动，无奈我自己摆乌龙，看错日子结果错失了拿赠品的机会，所以就向姐姐借来这套瓷碗碟赠品来拍照，留个纪念。

娘惹香蕉番薯芋头糖水
(食谱参考美味风采，第85期，第71页，做少许更改)

材料：
A：
薯粉 80克
滚水 50毫升
食用红色素 数滴

B：
椰糖 240克
班兰叶 2片（打结）
清水 750毫升
椰浆头 500毫升（两粒椰子的份量）
盐 1/2茶匙

C：
紫/黄/橙色番薯各 100克（去皮切成小块）
芋头 200克（去皮切成小块）
香蕉 2条（去皮斜切1公分段，加入糖水前才切，以防止变色）

做法：
薯粉丸：
1. 在薯粉里加入少许红色素后倒入滚水，搅拌成团，水的份量视粉团状况自行加减。
2. 把薯粉团搓成长条，用剪刀剪粉条，长度为1公分。
3. 把薯粉丸放入滚水中煮至浮起，然后浸泡在冷水中。
4.

糖水：
1. 把番薯和芋头分开蒸熟。
2. 把椰糖放入水中，加香兰叶煮至溶解后过滤到另一个锅里。
3. 加盐和椰浆，再煮滚。
4. 加入蒸熟的番薯和芋头、薯粉丸及香蕉。
5. 加糖调味即可，熄火。




Pengat | Bananas, Sweet Potatoes and Yam Broth
(Recipe adapted from Oriental Cuisine, Issue No.85, pg.71, with some minor adjustments)

Ingredients:
A:
80 g tapioca flour
50 ml hot water
Few drops of red food colouring

B:
240 g Gula Melaka
2 pandan leaves, knotted
750ml water
500ml thick coconut milk from 2 coconuts
1/2 tsp salt

C:
100 g purple sweet potato, peeled and cut into small cubes
100 g yellow sweet potato, peeled and cut into small cubes
100 g orange sweet potato, peeled and cut into small cubes
200 g yam, peeled and cut into small cubes
2 bananas, peeled and cut diagonally into 1 cm thick slices (cut the banana just before cooking to prevent discolouration)

Methods:
Tapioca Gems:
1. Place tapioca flour into a bowl, add red colouring and pour the hot water slowly, stirring with a spoon until batter binds together. You may not use all of the water or sometimes need more water.
2. Dust the table with extra tapioca flour and roll out into long stripes of dough.
3. Heat a small pot of water to a boil, using a pair of scissor snip dough diagonally into 1 cm thick pieces.
4. Once tapioca gems float up, they are cooked, using a slotted spoon remove them and dunk into a bowl of clean tap water. Set aside.

Pengat:
1. Steam the sweet potatoes and yam separately until soft, set aside.
2. Melt Gula Melaka in water with pandan leaves, bring to a boil and strain mixture to a clean pot.
3. Add salt and coconut milk, bring to a boil again.
4. Quickly add in the steamed sweet potatoes and yam, tapioca gems and lastly the bananas.
5. Adjust sugar to taste and turn off the heat.

This post is linked to the event Little Thumbs Up (Mac 2015 Event: Banana) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Faeez of BitterSweetSpicy.