自從新冠病毒大流行以來，我們一直都待在家裡，所以每週我都會為家人做蛋糕或甜點。我發現冰箱裡有2包西米，然後在網上搜索各種食譜....甜師奶的那一種，看來已找出我們小時候的零食味道:)
我通過減少水來採用該食譜，結果非常好，味道好極了。
栽料：做8杯（8直徑x 3高度）
糕份量：
100克 西米
1000克 水
40克 馬蹄粉
65克 水
65克 糖
1湯匙 椰子油或菜油
1/8茶匙 鹽
紅薯餡：
100g 紅薯蓉
1湯匙 黃油
3湯匙 糖（根據您的口味進行調整）
1/8茶匙 鹽
烹飪方式：蒸
1）將2小塊紅薯蒸至變軟，然後將其搗成糊狀（如果您喜歡質地細的則將其過篩，但我喜歡小塊）；用中火將糊狀物/糖倒入煎鍋中，不加水慢慢炒成粘性糊狀物，最後5分鐘加入黃油，放涼備用；
2）將西米放入水中浸泡5-10分鐘，另一面把一大鍋水煮沸，將西米倒入沸水中，並經常攪拌至它們變成透明的，內部帶有白色斑點，關掉火，蓋上蓋子靜置20分鐘；
3）準備一鍋冷水，將所有的西米倒入冷水中，然後篩出，備用；
4）在一個大碗中，放入馬蹄粉/水，混合至無粉粒，然後加入糖/油/鹽，攪拌；最後將煮熟的西米倒入混合物中，攪拌均勻；
5）準備蒸汽鍋和滾水，
6）糕的組裝步驟，給小杯子上油（如使用矽膠便無需），放入1 1/2湯匙西米混合物，1湯匙紅薯糊，最後放入1 1/2湯匙西米混合物...
7）蒸15-20分鐘，直到糕變得完全透明，完成和開吃啦 ;)
**在冰箱中放置3-4天，在室溫下放置2天。
Since the pandemic Covid-19, we should stay home all the time, so every week I make a cake or a dessert for the family. I have found out that there are 2 packs of sago in the fridge, then search online about the various recipes ....
The one from 甜師奶 which seems I wanna to find out our childhood's snack taste :)
The result is so good, and the taste is so delicious; I adopted the recipe a little bit by adding more water.
Ingredients: 8 cups (8 diameter x 3 height)
Pudding:
100g Sago
1000g water
40g water chestnut flour
65g water
65g sugar
1 tbsp coconut oil
1/8 tsp salt
Sweet potato stuffing:
100g sweet potato paste
1 tbsp butter
3 tbsp sugar (up to your taste to adjust)
1/8 tsp salt
Cooking method: Steam
1) Steam the 2 small pcs of sweet potato until soft, then mash them in paste (sift them if you like fine texture, but I like it with chunky pcs); pour the paste/sugar in a fry pan on a medium flame, fry them slowly without water and it become a sticky paste dough, add the butter in the last 5 mins, set aside;
2) Put the sago to soak in water for 5-10 mins, on the other hand boil the water in a big pot, pour the sago into the boiling water and stir frequently until
they become transparent with a white spot inside, turn off the heat and rest it for 20 mins with the cover on;
3) Prepare a bit pot with cold water, pour all the sago in the cold water, then sift them out, set aside;
4) In a big bowl, put the water chestnut flour/water, mix them until without slums, then add the sugar/oil/salt, stir; at last pour the cooked sago to the mixture, stir well;
5) Prepare the steam pot with boiling water,
6) Steps for assembly the pudding, oil the small cups (use silicon is no need )
put 1 1/2 tbsp of sago mixture, 1 tsp of sweet potato paste, at last 1 1/2 tbsp of sago mixture...
7) Steam for 15-20 mins until the pudding become all transparent, done and enjoy :0
**keep for 3-4 days in the fridge, 2 days in room temperature.
