摩摩喳喳
材料：
300g 橙,黄和紫色番薯 （ 切丁 ）
200g 芋头 ( 切丁 )
6片 班兰叶 （打结）
2公升 水
200g 糖
1/2茶匙 盐
1杯 椰奶
薯粉团：
100g 木薯粉 （ 我把100g的木薯粉和65ml的热水分成2份 ）
65ml 热水
青和红色素各一滴 （ 我用甜菜根汁和班兰汁 ）
做法：
1. 将青和红色素加入热水里倒入木薯粉，搅拌均匀。
2. 待凉一些就把薯粉搓成面团，把面团擀平，用刀切成菱角形。
3. 准备一个小锅，放入水将水煮滚，将切好的薯块放入，煮至透明状，再放入冷水中冷却。
4. 准备另一个小锅，将2公升水煮滚，放入班兰叶，番薯煮5分钟，然后加入芋头继续煮5 ~ 10分钟。
5. 最后薯粉团，椰奶，糖和盐。即可。
Bubur Cha Cha ( Sweet
Potatoes and Yam Dessert Soup )
Ingredients :
300g
sweet potatoes (combination of orange , yellow and purple potatoes ) ( small cubed )
200g
yam ( small cubed )
6
pandan leaves (knotted )
2lt
water
200g
sugar
1/2tsp
salt
1
cup coconut milk
To
make tapioca jelly :
100g
tapioca flour
65ml
hot boiling water
A
drop of red & green food colouring ( I replaced it with beetroot juice and
pandan juice )
Method
:
1.
To make tapioca jelly, drop red and green food colouring into hot boiling water
separately , slowly add into tapioca flour, using a pair of chopstick or spoon
to mix well.
2.
When it turn slightly warm, use hand to combine and knead till smooth. Dust
worktop with tapioca flour, use a rolling pin to roll dough into flatten, cut
into small square cubes. Set aside.
3. Bring water to boil , cook the tapioca jelly
in the boiling water, till the rice balls float to the surface. Remove them to
the large bowl of room temperature water (fresh cool dip).
4.
In another pot , bring 2lt water to boil
, add in sweet potato cubes and pandan leaves, boil about 5 mins, then
add in yam cubes, continue to boil for another 5-10mins or until tendered.
5.
Add in tapioca jelly, coconut milk, sugar and salt to taste. Bring to boil for
few minutes. Serve warm or cold.
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.
