番薯先蒸熟才加入糖水，番薯的熟度会比较容易掌控，口感一致也更佳。三色番薯各别蒸熟后，只保留紫薯水，再加入椰奶糖水，就能煮出漂亮的紫粉色番薯糖水了。出锅前加入少许盐，除了可以去掉椰奶的腻味，番薯糖水也会更耐收。吃不完的收入冰箱，第二天再吃，又有另一番滋味。配上超多的小沙谷，一吃就停不了口番薯糖水，太好吃了。今天就去买料煮来吃吧！
分量：5 - 6人份
准备时间：20分钟
煮时：35分钟
材料 A：
500克/2-3粒 橙番薯
500克/2-3粒 黄番薯
500克/2-3粒 紫番薯
材料 B：
100g 小沙谷/西米
材料 C：
1.5公升 水
100克 糖
2支 香兰叶 (打结）
200毫升 椰奶
少许 盐
准备功夫
1. 3色番薯去皮切丁泡水防氧化。煮滚蒸笼的水，把番薯丁放入个别的碗，大火蒸10-15分钟/至熟*
小沙谷煮法：
1. 准备一锅3公升水，煮滚，加入小沙谷
2. 转慢火，搅拌煮至水翻滚
3. 免盖煮10分钟
4. 熄火，盖上，余温焗10分钟
5. 起盖，小沙谷沥水出锅，进凉水防沾
6. 小沙谷沥水待用
组合：
1. 把材料C的1.5公升的水煮滚
2. 加入香兰叶和糖，搅拌煮至糖溶化
3. 加入3色番薯，拌匀煮滚
4. 加入椰奶和盐，拌匀
5. 加入小沙谷， 拌匀
6. 熄火，趁热享用
*小提示：
不同品种的番薯蒸时会有差异，须自行拿捏。视频的黄和紫番薯蒸时是10分钟左右就熟了，而橙番薯蒸时则是15分钟。
This dessert is full of colours, looks good and tastes good - what are you waiting for?
Portion: 5-6 pax
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients A:
500 g / 2-3 pcs orange sweet potato
500 g / 2-3 pcs yellow sweet potato
500 g / 2-3 pcs purple sweet potato
Ingredients B:
100 g sago
Ingredients C:
1.5 liter water
100 g sugar
2 stalks pandan leave (knot)
200 ml coconut milk
some salt
Preparation:
1. Peel & dice the sweet potatoes, soak them in water, transfer the sweet potato into separate bowls, place into the steamer, steam with high heat for 10-15 minutes (or until cooked)*
Sago cooking steps:
1. Bring a pot of 3 liter water to boil, add small sago
2. Switch to low heat, stir well
3. Cook without lid for 10 minutes
4. Turn off the gas, cover with lid and leave it there for 10 minutes
5. Lift the lid, retrieve the small sago and transfer into water
6. Drain the sago & set aside
Combination:
1. Bring a pot of 1.5L water from Ingredients C to boil
2. Add pandan leave & sugar, stir & cook until the sugar dissolved
3. Add all sweet potatos, mix well & bring to boil
4. Add coconut milk & salt, mix well
4. Add sago, mix well
5. Turn off the gas, ready to serve!
* Notes:.
Adjust your own cooking time based on the type of sweet potato you have, those used in our video require 10 minutes for yellow & purple sweet potatoes, 15 minutes for orange sweet potatoes
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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10 авг 2023
