• 食谱 Recipe
  • 800g Tapioca Paste 木薯泥
  • 150g Shredded Coconut 新鲜椰丝
  • 100g Sago Pearl 西米
  • 160g Sugar 砂糖
  • 1/2 tsp Salt 盐
  • 100ml Pandan Juice 香兰叶汁
  • 150ml Coconut Milk 椰浆
  • 50g Tapioca Flour 木薯粉
  • *********
  • 海外朋友
  • 100g Desiccated Coconut 干椰丝
  • 30ml Warm Water 温水
  • 2tbsp Vegetable oil 植物油

前几天逛洋人超市的时候

看到拍货员在摆木薯

想说也有好一阵子没有吃木薯糕点了

就拿了两条木薯放入篮子

看到一般cashier 都大排长龙

最后就跟大Man 走去Self service 付款了

怎知道就是scan 不到这个木薯

原本想不要买的了

大Man 看我想吃

他就跑去拿木薯哪里记下这个木薯的code

再跑回来输入

哈哈最后终于成功付款啦

这两条木薯连皮大概1kg哦

不过回到家去皮以后只有820g 而已

也够了啦加入其它佐料出来也很大一盆的

食谱参考揾到食 我有改了一些分量

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做法:

1. 新鲜椰丝加一点盐放入蒸笼蒸15分钟。 我这里买不到新鲜椰丝所以我使用干椰丝代替。 我把干椰丝倒在一个碗内加入温水及纯椰子油(若没有椰子油普通植物油也可以)搅拌均匀放置一旁20分钟即可。

Steam shredded coconut with pinch of salt for 15mins. I replaced with desiccated coconut as it is not available here. Put desiccated coconut in a bowl and mixed with warm water and virgin coconut oil (if don’t have virgin coconut oil can use normal cooking oil like sunflower oil), set aside for 20mins.

2. 西米稍微清洗然后浸水30分钟,沥干备用。

Soak sago pearl for 30mins and drained it.

3. 木薯去皮后切小块倒入食物料理机搅碎成泥备用。

Peel off the skin of tapioca/casava then cut into small pieces and processed it with food processor till fine and smooth.

4. 6片香兰叶加120ml 清水用料理机搅碎取100ml 香兰汁。

Blend 6pcs of pandan leaf with 120ml water and extract 100ml of pandan juice.

5. 把所有材料混合均匀然后倒入一个9’蒸盘用铝箔纸盖好,待水滚后放入蒸笼蒸40-50分钟(西米呈现透明状)即可取出待凉切块享用。

Mixed all ingredient and pour into a 9′ round tin, covered with aluminium foil. Once water is boiled and steam for 40-50mins (when sago pearl look transparent means ready) take out and cut it when it is cold completely.

tapioca kuih

Jenny’s 温馨提醒 Tips:

妈妈告诉过我在马来西亚有些木薯带苦所以每次刨成泥后就必须沥干木薯汁再倒入同等分量的水避掉苦味。(注意这个水量不在我的食谱内) 不过我这里的木薯还好,之前试过好几次都没有苦味所以我就没有沥干木薯汁。这个甜度适合我家人的口味,若喜欢再甜一点可以自行增加20-30g 的糖也没问题。 若有新鲜椰丝的话,可以在蒸的部分多蒸一些放置待蒸好木薯糕后趁热切块沾椰丝吃也很美味哦。

My mum told me before there are some tapioca/casava taste bitter therefore she will drained out the tapioca/casava juice and top up with equal portion of water.(This is additional of water which is not included in my recipe). Luckily those tapioca/casava which is available here do not have this bitter problem so I just skip this step. The sweetness of this kuih is nice for my family and you may add more 20-30g if you prefer it to be sweeter. If you have fresh shredded coconut, you can steam more in the first step and eat it with the kuih later and taste lovely too.

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