Pumpkin & Sago Dessert┃南瓜西米露┃ASMR Cooking
19 هزار بار بازدید -
3 سال پیش
-
Pumpkin & Sago Dessert 南瓜西米露For
Pumpkin & Sago Dessert 南瓜西米露
For 2 servings 2人份量
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Ingredients:
Pumpkin 250g
Sago 100g
Coconut Milk 120ml
Water 800ml + 300ml
Rock Sugar 60g
Instructions:
1.Peel & deseed the pumpkin, cut into small cubes.
2.Add sago to the boiling water and cook until half done. Then, turn off the heat, leave the sago to finish with the remaining heat.
3.Pour the sago into sieve, drain well. To rinse with cold water for better texture.
4.Bring 300ml water to boil and add rock sugar until melted.
5.Add pumpkin and cook until softened. Mash into a puree.
6.Pour coconut milk and mix with pumpkin puree. Then add the remaining syrup & coconut milk and cook at slow heat.
7.Add sago and bring to boil. Ready to serve.
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材料:
南瓜 250克
西米 100克
椰漿 120毫升
水 800毫升 ＋300毫升
冰糖 60克
步驟:
1.南瓜去皮及籽，切粒。
2.將800毫升水煲至滾起，加入西米煮至半透明，熄火，用餘溫將西米焗至透明。
3.隔水、取出西米，再用清水略洗以保持口感。
4.300毫升水煮滾加入冰糖至溶解。
5.一半糖水加入南瓜煮至腍身，再壓成茸。
6.加入椰漿跟南瓜茸搓勻，再加入剩餘的糖水及椰漿以慢火煮開。
7.倒入西米拌勻，再煮至滾起，即成。
#ASMR #Recipe #食譜
For 2 servings 2人份量
*****************************************
Ingredients:
Pumpkin 250g
Sago 100g
Coconut Milk 120ml
Water 800ml + 300ml
Rock Sugar 60g
Instructions:
1.Peel & deseed the pumpkin, cut into small cubes.
2.Add sago to the boiling water and cook until half done. Then, turn off the heat, leave the sago to finish with the remaining heat.
3.Pour the sago into sieve, drain well. To rinse with cold water for better texture.
4.Bring 300ml water to boil and add rock sugar until melted.
5.Add pumpkin and cook until softened. Mash into a puree.
6.Pour coconut milk and mix with pumpkin puree. Then add the remaining syrup & coconut milk and cook at slow heat.
7.Add sago and bring to boil. Ready to serve.
****************************************
材料:
南瓜 250克
西米 100克
椰漿 120毫升
水 800毫升 ＋300毫升
冰糖 60克
步驟:
1.南瓜去皮及籽，切粒。
2.將800毫升水煲至滾起，加入西米煮至半透明，熄火，用餘溫將西米焗至透明。
3.隔水、取出西米，再用清水略洗以保持口感。
4.300毫升水煮滾加入冰糖至溶解。
5.一半糖水加入南瓜煮至腍身，再壓成茸。
6.加入椰漿跟南瓜茸搓勻，再加入剩餘的糖水及椰漿以慢火煮開。
7.倒入西米拌勻，再煮至滾起，即成。
#ASMR #Recipe #食譜
3 سال پیش
در تاریخ 1400/11/23 منتشر شده
است.
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