Quick make Kabocha coconut soup dessert with sago

|Quick make Kabocha coconut soup dessert with sago |

A quick make Japanese/Chinese/Thai dessert to serve your guest over the CNY holiday. The golden colour resembles wealth and prosperity, this easy sago dessert won’t even take you more than 30 mins to make it!

Earlier on I had shared a way on how to prepare the Kabocha for less cooking time, but if you spontaneously want to make a Kabocha soup dessert, just change the presentation from a mashed Kabocha soup dessert to a chunky coconut soup dessert! Just remember to chop the Kabocha smaller to shorten cooking time!

What you need: (for about 4 people serving)
– 1/4 Kabocha
– 30g sago
– 1L water
– 50g of rock sugar
– 3 tbsp of coconut milk

What you do:
1. Cut off the Kabocha peel carefully and dice it
2. Add Kabocha to water and bring it to a boil
3. Add sago and rock sugar and cook in low heat with lid on for about 20 mins
4. Turn the heat off and add coconut milk
5. Keep the lid on to let it sit for another 10 mins

p.s. sago will reduce the consistency of the soup dessert, therefore add some water to thin it out when you reheat the next day. As soon as the sago turns completely clear, it’s cooked!

|快煮黃金南瓜椰奶西米露|

農曆新年快到,打算家中宴客可以考慮這一款簡易黃金南瓜椰奶西米露,雖然材料用南瓜不過其實可以不到30分鐘就可以煮好!

早前跟大家分享過有關如何處理南瓜來減短烹調時間,不過如果你還是突然心血來潮想煮個南瓜西米露而又沒有預先準備好南瓜的話,不如將糊狀的南瓜西米露變成粒粒南瓜西米露,這樣有不同口感之餘製作方法還比較容易。

材料:(大約4人份量)
-1/4個日本南瓜
-30g西米
-1L 水
-50g冰糖
-3湯匙椰奶

做法:
1.先將南瓜小心去皮,然後切粒
2.將南瓜加入水中煮滾
3.煮滾後加入西米和冰糖,轉慢火蓋上煮大約20分鐘
4.熄火然後加椰奶
5.蓋上然後焗10分鐘

p.s.西米經過煮熟後會凝固,所以如果需要翻熱的話最好先加一點兒水稀釋。當西米從白色煮成透明就代表已經熟透啊!

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