之前买的西米品质不是那么好,煮好后都糊掉一大半,最后只可以做成两碗而已。过后又特地去买一包回来,还好煮出来的成品不错,粒粒分明,而且口感QQ的。这椰汁粟米西米露的味道甜中带咸的,加上用了新鲜的玉米,味道又特别香,淋了些椰浆上去,整个甜品的味道吃起来更顺滑。如果家里有宴客的话可以考虑准备这款甜品,用的材料也不多,烹煮的时间很短,而且卖相很吸引人,想必会为客人带来惊喜。
泰式椰汁粟米西米露
(食谱参考FoodTravel.tv,做少许更改)
材料:
西米 100克
水 4杯
新鲜玉米粒 1杯
糖 40克
盐 1/4茶匙
椰浆 50毫升或更多
班兰叶 4片(打结)
做法:
1. 将4杯水煮滚,加入西米,然后以中火煮10分钟,偶尔搅拌一下以防止沾锅底。
2. 10分钟后加入班兰叶和玉米粒,继续煮5分钟或直到西米变成透明状。沥干水份,然后趁热加入盐和糖,搅拌至均匀。
3. 将西米和玉米粒勺入碗里,淋上一些椰浆即可食用。
份量:4人份
Sweet Corn and Sago Dessert in Coconut Milk | Sa Ku Kao Pod
(Recipe adapted from FoodTravel.tv, with some minor adjustment)
Ingredients:
100 g sago
4 cups of water
1 cup fresh corn kernels
40 g sugar
1/4 tsp salt
50 ml coconut milk, or more to taste
4 pandan leaves, knotted
Method:
1. Bring 4 cups of water to boil, add sago and cook over medium heat for 10 minutes. Stir occasionally to prevent them from sticking to the pot.
2. After 10 minutes, add pandan leaves and sweet corn kernels, continue to cook for 5 minutes or until the sago becomes translucent. Drain the water. Add the salt and sugar while the sago is still hot, stir to mix well.
3. Ladle the sago and sweet corn into serving bowls, drizzle with some coconut milk before serving.
Servings: 4
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.
对木钵有太多情感,
ReplyDelete小朋友用木钵扒饭的画面不仅美丽,也淳朴真挚
这西米露亦如斯.
cheehoon
去马六甲败回来的,价钱有点贵所以只买两个。我也是很喜欢木钵的。
Delete很喜欢这道甜品,改天我也来试试!
ReplyDelete很容易做哦,而且又香!
Delete是的,我也对木钵超有情感!
ReplyDelete这道甜品很漂亮!
谢谢!
Delete是的,我也对木钵超有情感!
ReplyDelete这道甜品很漂亮!
请问这甜品是没有汤水的是吗?撒盐和糖要沥干水分是吗?
ReplyDelete是的,没有汤水的。要倒掉水后才加入盐和糖。
Delete