椰糖西米布丁 ~ Sago Puddings with Gula Melaka Syrup

椰糖西米布丁

材料：

250g 沙谷米

糖浆料：

200g 椰糖 ( 切碎 )
100g 清水

150g 浓椰浆

1/8茶匙 盐
3 ~ 4片班兰叶（洗净，打结 ）

做法 ：

1. 椰糖 , 100g清水和班兰叶放入小锅里，煮至糖溶化，取出过滤 ，待冷备用。

2. 浓椰浆和盐混合，用中火煮热后，熄火待冷备用 .（ 不要煮至滚，有少许泡末就可以熄火了）

3. 将西谷米倒入煮沸的热水中,用汤杓混合均勻,小火煮10分钟 。盖上盖子焖20分钟至西谷米中央沒有白点。熄火后锅盖盖上至沙谷米完全变透明状，取出沥干水份。

4．完成的西谷米用滤网捞起瀝干水份,放入冰块水中漂涼 。

5．将沙谷米倒入抹了油的布丁模里，放入冰箱冷却。

6．把冷却的沙谷米取出，淋上椰浆和糖浆即可享用。

Recipe source :  her frozen wings /  travelling foodies

Sago Puddings with Gula Melaka Syrup

Ingredients :

250g sago pearls  

Gula melaka syrup :

200g gula melaka ( palm sugar ) ( chopped into pieces )100g water ( for cooking gula Melaka )

150g coconut cream or thick coconut milk
1/8 tsp salt
3 ~ 4 pandan leaves ( cleaned and tied to a bundle )

Method:

1. To cook gula melaka syrup : In a saucepan, put all the gula melaka , 100gm water and pandan leaves. Let it boil to melt all the gula melaka. Lower down to heat and let it simmer for about 5-10mins. Turn off heat and pour the gula melaka syrup into a small bowl. Let it cool before storing in the fridge

2. For coconut milk : Pour the coconut cream together with the salt in a small saucepan or a little pot and heat it up gently.

Do not bring to a boil, just heat up till small bubbles form around the perimeter of the pan or pot. Remove and let it cool before store in the fridge.

3. To cook sagos : In a pot , Aadd in sago , keep stirring and boil for 10 minutes . Turn off heat, cover with the lid and let the sago sit for another 20 minutes until all of them turn transparent . Keep stirring so that the sagos dont stick together or stick to the pot. 

4. When they are done, pour it over a fine sieve and drain away excess water. Wet the inside of the moulds to help unmoulding easier later.

5.  Ladle the cooked sago pearls into the prepared moulds and using the back of the spoon, press down the sago pearls to ensure the filling is tight and filled up. Leave to cool before storing in the fridge for several hours, till they are cold and firm or fridge it overnight.

6. Use  toothpick or a bamboo skewer to go around the perimeter of the mould and unmould it into the serving bowl. It will come off easily. Pour over a generous amount of gula melaka syrup and coconut cream. Serve immediately