Ingredients:
- 300g taro, diced
- 150g orange color sweet potato, diced
- 150 g purple/yellow color sweet potato, diced
- 80g black-eyed beans, soaked in hot water for 2 hours(optional)
- 100g sago pearls(optional)
- 100g tapioca starch
- Very hot boiling water
- Red food coloring
- 2 cans 400 /ml coconut milk/cream
- 1/4 tsp salt
- 100g sugar, or to taste
- 3 pandan leaves, knotted
Direction:
- Steam diced taro and diced colored sweet potato separately until soft (about 20 minutes).
- Cook soaked black eyed pea until soft (if using pressure cooker).
- Cook sago pearls (if using) until they become translucent (about one half hour).
- Using a spatula, add very hot boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Mix well with a drop of red food coloring. When it can be handled with bare hands, roll into 1cm thickness and cut into strips. Cook in boiling water until they become translucent (about one half hour). Remove and soak in iced water until needed.
- Put coconut milk/cream, sugar, salt and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.
- Add taro, sweet potato, tapioca jelly and black-eyed beans, sago pearls and mix well.
- Serve hot or cold.
This entry was posted
on Wednesday, April 15, 2009
and is filed under
Recipes : Desserts
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