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Thursday, 7 November 2013

泰式椰奶木薯 Tapioca in Coconut Syrup (Mann Supalang Cheamm)


 
泰国是个热带国家,出产的农作物,和新马一代度非常相似,尤其在甜品上,也是采用了大量的椰奶来制作。相信爱吃泰国美食的朋友们,一定相当熟悉这道甜品。

 
 
 
这也是我个人相当喜欢的一道泰式甜品,相当容易准备,把木薯放在糖水里头煮熟后淋上椰奶就行了。传统的泰式餐馆,常常把浓浓的糖浆,把木薯焖煮的甜的腻人,甜得可怕! 



 
这次我选用了Forest Leong的食谱来做这道甜食,她是一位道道地地的泰国人,也是新马名厨Sam Leong的妻子,据说她从小就追随也是厨师的父亲,在厨房里学艺。




出自于Forest Leong手中的这道甜品,相信已经过她的改良,出来的甜品甜度适中,吃起来不会过于甜腻,相当符合现在人对甜品甜而不腻的要求。




 
食谱取自:The Best Of  Thai Home Cooking
 
材料 (5-6人份)
  • 木薯 2kg(去皮,切成2寸长圆段,浸泡在水里待用)
  • 水 2 Litres
  • 班兰叶 2片(洗净,打结)
  • 白糖 500g
  • 椰奶 1-2Tbsp(或适量)
 
  1. 把水放在锅里煮开,加入班兰叶和木薯块,加入250g白糖,继续焖煮30分钟。
  2. 然后再把另外一半的白糖加入,继续把木薯煮软至呈透明状。
  3. 把木薯取出,淋上适量椰奶即可食用。
 
 
 
 
 
Tapioca In Coconut Syrup
 
Ingredients: (serve 5-6)
  • Tapioca Roots ~ 2kg (peeled and cut into 5cm / 2in rounds, then soaked in water until use
  • Water ~ 2 Litres
  • Pandan leaves ~ 1-2 knotted
  • Sugar ~ 500g
  • Coconut ~ 1-2 Tbsp
 
  1. In a pot, bring water to the boil over medium heat. Add pandan leaves and tapioca pieces, then add 250g sugar. Stir to mix well, then leaves to simmer for 30 minutes.
  2. Add the remaining sugar, then reduce heat to low. Leave to cook until tapioca pieces turn soft and translucent, the remove from the heat and drain well.
  3. Drizzle coconut cream over tapioca pieces and serve immediately.
 
 

 
 
I am submitting this post to Asian Food Fest (Thailand), hosted by Lena of Frozen Wings.