芋頭椰汁西米露 - Taro Coconut Milk with Sago

Happy New Year Everyone! 2013 was a great year for me and I actually only remember all the good things happened!

Key things happened in 2013 that I want to share:
1) Received the best birthday gift - Awesome friends (especially big thanks to Carrie and Jen) made me a birthday video, how sweet!
2) Met so many awesome people at mdlz, they were brilliant, patient and appreciating. I did learn a lot from those role models and definitely changed my way of working now!
3) My days at Cadbury plant LOL Although at the beginning I hated to stay in the plant, everything happened for a reason.... Great times...
4) How can I not mention the few times I traveled back to Montreal? I miss this place!
5) Then... I moved back home for good! Crazy its been over half a year already.
6) A few small trips I have made after moving back, e.g. Shanghai, Korea, Taiwan etc. Life is good!
7) New job, new challenges, and ready for MORE!!!

芋頭椰汁西米露

Please scroll down for recipe in English. 

Recipe adopted from here. 

材料 (12人份)：

芋頭 ｌ個 ( 約 800g）

西米 150g

清水 8-10 杯

冰糖 190g （可隨個人喜好加減）

椰漿 200g （可隨個人喜好加減）

做法：

1)     芋頭去皮切片，以大火把芋頭蒸熟 (約30分鐘)，至芋頭熟透變軟。

2)     用大鍋煲滾清水備用。

3)     芋頭熟透後，把1/2的芋頭加椰漿和2杯 (2) 的熱水打至糊狀。因為份量較多，要分數次打入攪拌機。

4)     另外一半芋頭切細粒備用，後加入糖水中。

5)     用小鍋煲滾熱水 (最少是西米的四倍份量)，然後加入西米用大火煲10分鐘，關火，再蓋上，焗約10分鐘直至所有西米透明，氽水過冷河備用。

6)     把 (3) 的芋椰漿加入大鍋滾水煮滾後，加入冰糖、芋頭粒及西米，再用中火煮滾後即可熄火，盛起享用了。

備註：

1)     芋頭切開後會氧化變色，所以最好切好後立刻加入滾水中煮。

2)     西米要小心處理：

煮好的西米要過冷河，最好即用；

將西米加入芋頭糖水前，最好再一邊沖水一邊用筷子輕輕攪拌，讓西米分開成一粒粒，然後瀝乾水份才加入芋頭糖水中，煮起時便會粒粒分明較為美觀。

3)     我喜歡有一粒粒的芋頭有口感，所以只打溶一半的芋頭。

Taro Coconut Milk with Sago Dessert

12 servings

Ingredients:

Taro 800 g

Sago 150 g

Water 8-10 cups

Rock sugar 190 g (adjust to your taste)

Coconut milk 200 g (adjust to your taste)

Directions:

1)     Peel and slice the taro. Steam the taro till soft about 30 minutes.

2)     Boil the 8-10 cups of water using a big pot.

3)     After steaming the taro, blend half of the cooked taro with coconut milk and 2 cups of the boiled water from step #2 using a blender. Due to the large volume, you may need to do this step in batches.

4)    Cut the other half of the cooked taro into small pieces, reserve to add to the dessert soup at the end.

5)     Boil a small pot of water (at least 4 times the volume of the sago), add in sago and boil for 10 minutes. Turn off the heat, cover with the lid and let the sago sit for another 10 minutes until all of them turn transparent. Run the sago through cold water and use immediately.

6)     Add the mixture from step (3) to the big pot of boiled water, bring to boil. Add rock sugar (add rock by rock and taste), then taro dices and sago, keep stirring and bring to boil. Turn off heat and ready to serve. 

Note:

1)     Taro will oxidize in air and change in color, use immediately after cut.

2)     Handle sago carefully:

a.     Run the sago through cold water and use immediately.

b.     Stir gently when adding sago to the sweet soup, ensuring they are not sticking together.