Coco's Sweet Tooth ......The Furry Bakers: 芋头布丁 Taro Pudding

Tuesday, July 14, 2015

芋头布丁 Taro Pudding

Are you a fan of yam / taro?

你爱吃芋头吗？

This is a great recipe taken from the book 'Delicious Nyonya Kueh & Desserts' by Patricia Lee. We all love this kueh pudding and its vegan too! To me, this dessert is truly soft with smooth texture like pudding despite its preparation and cooking method more attuned towards steam cakes. Yummy!

这是一个非常可口的糕点食谱，取自于Patricia Lee的‘娘惹粿风味糕点’食谱书里。虽然煮法跟蒸粿相似，制作出来的糕点却是如其名般，就如布丁一样柔软与光滑。此外，又是全素无加奶蛋素，对素食主义的我是最好的消息。赞！

芋头布丁
Taro Pudding

Ingredients 材料

550g Taro / Yam 芋头
350ml Thick Coconut Milk 浓椰浆
100ml Pandan Water 班兰水
110g Sugar 砂糖
85g Rice Flour 粘米粉
85g Tapioca Flour 木薯粉
a pinch of salt 盐少许
200g Grated White Coconut 白椰茸
6 Pandan Leaves 班兰叶
2-3 Drops Purple Food Colouring 紫色食用色素2-3滴

Directions 做法

Combine grated coconut,3 pcs of pandan leaves and salt evenly and steam for 7-10 mins. Leave to cool.

椰茸, 三片班兰叶及盐拌匀, 蒸7至10分钟. 待凉.

Boil 150ml of water with 3 pandan leaves for 10 minutes to get 100ml of pandan water. Set Aside.

将150ml的开水和3片班兰叶一起烧煮10分钟，取出100ml班兰水。搁置。

Cut taro into small pieces and boil in a pot with sufficient over the taro for 20 mins or until until soft.

芋头切成小块, 泡入乘满足够清水的锅里煮20分钟直到芋头煮软熟透为止。

While waiting for the taro to be cooked, combine coconut milk, pandan water, sugar, rice flour and tapioca flour into a mixing bowl and stir until well combined.

当还在等待芋头正在锅里烹煮时，把浓椰浆，班兰水，砂糖，粘米粉和木薯粉混合到另一个碗中。搅拌直到充分结合即可。

Drain the cooked taro. Transfer taro into a blender, add in half of the coconut milk flour mixture, purple food coloring and blend together with the taro until blended. If your blender is huge enough, you may add in the balance of the coconut flour mixture into the taro mixture and blend into a smooth paste. Otherwise, you may transfer the blended taro into the balance coconut flour mixture and mix evenly.

沥干熟芋头。把芋头放入搅拌机，加入一半的椰浆兰水面粉混合浆和紫色食用色素，并与芋头一起搅拌直到均匀混合在一起。若是你的搅拌机容纳量大的话，你可以把剩余的椰浆兰水面粉混合浆加入搅拌机一起搅拌混合成均匀的糊状。若不的话，你也可以把芋头椰浆糊转移出搅拌机放入剩余的椰浆班兰粉糊混合搅拌均匀。