Monday, March 14, 2016

摩摩喳喳 Bubur Cha Cha






















摩摩喳喳

材料:

橙番薯  150克

紫番薯  150克
芋头  200克
 


椰浆甜汤 :

新鲜椰浆  400克
清水  2公升
香兰叶  数片(打结)

砂糖  200克 或 适量
盐  1茶匙 或 适量



薯粉团 :

木薯粉  100克
滚水  70克

 

做法:

1. 将橙、紫番薯和芋头去皮切块,大火蒸熟。
2. 薯粉团 : 将滚水慢慢倒入木薯粉里,搅拌均匀。待稍微凉些就把薯粉搓揉成团,擀平再切成菱角形。倒入适量清水在一小锅里,煮滚,放入薯粉块,煮至浮起,呈透明状,捞起放入冷水中,备用。

3. 椰浆甜汤 : 将清水和香兰叶放入一个锅里煮滚,加入糖和盐煮至溶化,然后倒入椰浆,煮至微滚即可熄火。
4. 将橙、紫番薯,芋头和薯粉团放入椰浆甜汤里,拌匀即可享用,冷热皆可。



Bubur Cha Cha
 
Ingredients :
 
150g sweet orange potato
150g sweet purple potato
200g yam
 
 
Coconut Milk Base :
 
400g coconut milk
2L water 
pandan leaves,knotted
200g sugar
1tsp salt

 
Tapioca jelly :
 
100g tapioca flour
70g hot boiling water

 
Method :
 
1. Peel and cut all potatoes and taro into cubed. Steam until cooked.
2. To make tapioca jelly, slowly add hot boiling water into tapioca flour, mix well. When it turn slightly warm, knead till smooth. Use a rolling pin to roll dough into flatten, cut into small square cubes. Get ready a pot of hot boiling water, add in tapioca dough, cook until float on the surface. Remove them into cold water.
3. In another pot , add pandan leaves and water,  bring to a boil. Add in sugar and salt cook until dissolved,then add in coconut milk,simmer for few minutes,off the heat. 
4. Add potatoes,yam and tapioca jelly into bubur cha cha soup, serve warmed or chilled.



















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