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Saturday, March 5, 2011

Tapioca Yam

                    I love Tong Sui/Desserts esp cold from the fridge.


                 400 gm              Tapioca
                 400 gm               Yam


                    1 cup               Evaporated Milk
                    4 Litres            Water
                150 gm                 Brown Sugar
                                             Palm Sugar to taste
                    3                       Pandan Leaves


              200 ml                    Fresh Santan
                   1 cup                 Sago

  1. Steam Tapioca & Yam till tender & soft then mash.  [Note Yam can be finely mashed and Tapioca do not mash it too fine as you want a little bit].
  2. Soak Sago for half an hour.  Drain.
  3. Bring "" to boil.  Once boiling reduce fire & simmer till sugar dissolves.
  4. Add in the mashed Tapioca & Yam & use a whisk to stir to incorporate it well.
  5. Add in "B" & simmer till the Sago is transparent. Once Sago is transparent, off fire.

               Tear the Pandan leaf when you are about to throw it in but not to the extreme edge then knot same.  Tearing it allows the aroma to be more powerful.

               Till my next post, xoxo, Ophelia.

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