Thursday, 22 October 2015

椰糖西米布丁 Sago Gula Melaka | Sago Pudding With Palm Sugar

三年前的四月,我开始了我的爱心厨房部落格,椰糖西米布丁是我第一个上的甜品帖子。椰糖西米布丁的做法是从妈妈的食谱书学的。口感QQ的西米布丁淋上香浓的椰浆和椰糖浆,又香又甜,最适合作为辛辣餐后甜品。


其实也有一段日子没吃椰糖西米布丁了,刚好家里有不少马六甲带回来的椰糖,所以我就动手准备这饭后甜品。我用了不沾甜甜圈模型来装西米布丁,一来方便清洗,二来布丁形状也比较漂亮。在厨房准备将布丁倒模在甜品杯时,外面的天气还阳光普照,没多久当我要将准备好的甜品端上楼上拍照时天色却突然暗了起来。由于布丁的份量有限,没办法换隔日才拍,所以我只好临时换背景,希望拍出来的照片不会太暗,结果拍出来的照片都是得调整后才可以见人。































椰糖西米布丁

材料:
西米布丁:
西谷米 200克
水 2000毫升

椰糖浆:
马六甲椰糖 200克(切碎)
水 100毫升
香兰叶 2片(剪段)

椰浆:
新鲜椰浆 250毫升
香兰叶 1片(剪段)
盐 一小撮

做法:
1. 西米布丁:
将2000毫升的水放入锅内煮滚,加入西米以中火煮10分钟,偶尔搅拌一下以防止西米沾锅。10分钟后熄火,加盖让西米静置10分钟。以流动的水冲洗煮好的西米,然后沥干。把煮好的西米勺入模型里,放入冰箱冷藏至定型。

2. 椰糖浆:
将全部材料放入小锅里,以小火煮至椰糖完全溶化,然后过滤,放置一旁待凉,放入冰箱冷藏备用。

3. 椰浆:
将全部材料放入小锅里,以小火煮至微滚即可熄火,取出香兰叶,放置一旁待凉,放入冰箱冷藏备用。

4. 食用建议:
将定型的布丁倒模在甜品杯中,淋上椰糖浆和椰浆,即可享用!


份量:6份




Sago Gula Melaka | Sago Pudding With Palm Sugar

Ingredients:
Sago Pudding:
200 g sago
2000 ml water

Palm Sugar Syrup:
200 g palm sugar / Gula Melaka, chopped
100 ml water

Coconut Milk:
250 ml fresh coconut milk
1 pandan leaf, cut into sections
A pinch of salt

Method:
1. To prepare sago pudding:
Bring 2000ml water to boil, add sago and cook over medium heat for 10 minutes. Stir occasionally to prevent them from sticking to the pot. After 10 minutes remove from heat, cover the pot with lid. Let it stand for 10 minutes. Rinse the cooked sago with running water. Drain and scoop the sago to individual moulds. Chill in refrigerator until the pudding is set.

2. To prepare palm sugar syrup:
Combine all ingredients in a saucepan. Heat the palm sugar over low heat, stir occasionally until the sugar is dissolved. Strain the syrup through a sieve. Set aside and let it cool down, then chill it in the refrigerator until ready to use.

3. To prepare coconut milk:
Combine all ingredients in a saucepan, heat the coconut milk over low heat. Turn off the heat. Remove and discard the pandan leaf. Set aside and let it cool down, then chill it in the refrigerator until ready to use.

4. To serve:
Unmold the sago pudding into dessert bowls. Spoon the palm sugar syrup and coconut milk over the sago pudding. Serve immediately.


Serving: 6








This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.






2 comments:

  1. 这个很好吃的呐,我喜欢!

    ReplyDelete
  2. good idea to use the donut mold, so pretty,

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...