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Pumpkin Sago Dessert with Egg

南瓜蛋花西米露

Ingredients  
900g pumpkin, peeled and cut into pieces
some water
120g sago
some filtered water
2 egg whites
3 pandan leaves, knotted
120g rock sugar, broken up

Method
1    Steam pumpkin till cooked. While piping hot, use spoon to smash into a purée.
2    Put pumpkin purée and 2 litres of water into a pot. Bring to boil. Sieve with a strainer into a fine purée.
3    Rinse sago before immersing in filtered water to let it absorb the water for 10 minutes. Remove to drain.
4    Beat egg whites.
5    Cook pumpkin purée and pandan leaves in saucepan till boiling. Discard pandan leaves. Add sago. Cook till sago gradually appears transparent.
6    Add rock sugar to cook till dissolved. Pour in egg whites and stir evenly.

用料
南瓜900克,去皮切块
清水适量
沙谷米120克
过滤水适量
蛋白2个
班兰叶3片,打结
冰糖120克,敲碎

作法
1    将南瓜块隔水蒸至熟,趁热用勺子压成泥状。
2    锅中放入南瓜泥和2公升清水,煮至滚沸,用筛网过筛成细腻的南瓜泥。
3    将沙谷米冲洗干净后,浸入过滤水中,让沙谷米吸水10分钟,捞起后沥干水分。
4    将蛋白打散。
5    将南瓜泥和班兰叶放入锅中煮至滚沸,接着捞弃班兰叶,加入沙谷米。煮到沙谷米逐渐呈现透明状。
6    放入冰糖碎煮溶,倒入蛋白液搅匀即可。

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