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Ingredientes
- 150 gm (peeled weight) yam
- 150 gm (peeled weight) sweet potato
- 1 lt water
- 2 x pandan leaves, tied into a knot
- 60 gm glutinous rice flour (6 Tbsp)
- 50 ml water
- 1 x few drops green colouring
- 1 Tbsp. pearl sago
- 150 gm (peeled weight) ripe cooking banana *
- 200 x 300 ml thick coconut lowfat milk (from 1 coconut)
- 1 pch salt
- 120 x 140 g white sugar
Direcciones
- 1. Cut yam and sweet potato into 1 cm slices. Cut the slices lengthwise into 1 cm widths - you now have strips 1 cm thick. Holding your knife at a diagonal, cut yam and sweet potato strips into 1 cm lengths to make even-sized diamond shapes. (I think these shapes look pretty, but if you couldn't be bothered, simply cut them into 1 cm cubes.)
- A uniform size helps in even cooking and neat presentation.
- 2. Place yam and sweet potato pcs in a roomy pot and add in water and pandan leaves. Boil and cook till the tubers are tender but slightly crunchy.( Test for 'doneness' by tasting a piece as cooking time is surprisingly short - around 10 min.)
- 3. While the pan is on the boil, place glutinous rice flour in a small bowl and add in sufficient water to create a pliable dough (you may need slightly more or possibly less water than specified in the recipe). Add in a few drops of green colouring to tint a delicate shade of green - do not over-do the colouring ...
- 4. Form the dough into a long sausage shape and healthy pinch off small pcs, rolling them in your palms to make smooth balls the size of large peas. Drop these as you make them, into a pan of boiling water. When they float to the top, fish them out with a slotted spoon and place in a bowl.
- 5. Add in the coconut lowfat milk, sugar and salt to the yam and sweet potatoes. Boil and keep stirring the mix to prevent the coconut from separating.
- 6. Place sago in a small sieve and rinse briefly under running water. Add in to the mix in the pan. After 3 min, add in the bananas, that should be peeled, cut into halves lengthwise and then sliced diagonally into 2 cm pcs.
- Add in the glutinous rice balls, simmer contents of the pan for another minute or possibly two, before taking it off the heat.
- Preferably serve hot.
- * Pisang raja, pisang abu
- Note: All spoon measurements refer to measuring spoons and are level.
- 1tsp = 5ml1 tbsp = 15ml
