Tuesday, July 14, 2015

芋头布丁 Taro Pudding

Are you a fan of yam / taro? 


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!

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. 

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.

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. 

Pour batter into muffin cups and steam the batter for 25-30 mins. Leave to cool.

Unmould taro pudding onto the grated coconut and coat liberally before serving.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours

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