Bubur Sagu Muatiara Super Lembut dan Enak |Sa Koo Khao Pod
Bubur Sagu Mutiara Jagung
Tapioca Pearl and Sweetcorn Pudding (Sa Koo Khao Pod)
Bahan
Bahan Kuah Santan:
Cara Membuat
- Haluskan 6 lembar daun pandan yang sudah digunting kecil-kecil dengan 250 ml air putih, lalu saring jus pandannya.
- Cuci bersih 200 gram sagu mutiara dengan cara disiram air saja tanpa diremas, lalu tiriskan.
- Masukkan 1 sendok teh pasta pandan ke sagu mutiara, lalu aduk perlahan hingga tercampur rata supaya sagunya tidak hancur.
- Pisahkan jagung dari tongkolnya, beratnya sekitar 500 gram sebelum dipipil.
- Masukkan jus pandan dan 1 liter air putih ke dalam panci, lalu rebus hingga mendidih.
- Masukkan sagu mutiara, lalu masak dengan api sedang sambil sesekali diaduk sekitar 5 menit hingga sagunya agak transparan dan kuahnya mengental.
- Masukkan jagung, lalu lanjut masak sambil sesekali diaduk hingga jagungnya matang.
- Masukkan 250 gram gula pasir, lalu masak sebentar hingga gulanya larut dan mendidih, kemudian matikan api kompor.
- Campur 1 sendok makan tepung tapioka, setengah sendok teh garam, dan 500 ml santan di panci lain, lalu aduk hingga tercampur rata.
- Masukkan 1 lembar daun pandan, lalu masak dengan api sedang sambil terus diaduk hingga mendidih dan mengental, kemudian matikan api kompor.
- Biarkan santannya dingin, lalu sajikan bubur sagu jagung bersama kuah santan.
Ingredients
Coconut Sauce:
Steps
- Blend 6 pandan leaves that have been snipped into small pieces with 250 ml of water, then strain the pandan juice.
- Wash 200 g of tapioca pearls by rinsing them with water only, without squeezing, then drain.
- Add 1 teaspoon of pandan paste to the pearls, then stir gently until evenly coloured so the pearls do not break up.
- Cut the kernels off the corn cobs; the corn weighs about 500 g before stripping.
- Put the pandan juice and 1 litre of water into a pot, then bring it to a boil.
- Add the tapioca pearls, then cook over medium heat, stirring occasionally, for about 5 minutes until the pearls turn partly translucent and the liquid thickens.
- Add the corn, then keep cooking, stirring occasionally, until the corn is done.
- Add 250 g of granulated sugar, then cook briefly until the sugar dissolves and it boils, then turn off the heat.
- In another pot mix 1 tablespoon tapioca starch, half a teaspoon salt, and 500 ml coconut milk, stirring until combined.
- Add 1 pandan leaf, then cook over medium heat, stirring constantly, until it boils and thickens, then turn off the heat.
- Let the coconut sauce cool, then serve the pudding with the coconut sauce.
Cook Mode
Bubur Sagu Muatiara Super Lembut dan Enak |Sa Koo Khao Pod
Bubur Sagu Muatiara Super Lembut dan Enak |Sa Koo Khao Pod
Bahan
Bahan Kuah Santan:
Cara Membuat
- Haluskan 6 lembar daun pandan yang sudah digunting kecil-kecil dengan 250 ml air putih, lalu saring jus pandannya.
- Cuci bersih 200 gram sagu mutiara dengan cara disiram air saja tanpa diremas, lalu tiriskan.
- Masukkan 1 sendok teh pasta pandan ke sagu mutiara, lalu aduk perlahan hingga tercampur rata supaya sagunya tidak hancur.
- Pisahkan jagung dari tongkolnya, beratnya sekitar 500 gram sebelum dipipil.
- Masukkan jus pandan dan 1 liter air putih ke dalam panci, lalu rebus hingga mendidih.
- Masukkan sagu mutiara, lalu masak dengan api sedang sambil sesekali diaduk sekitar 5 menit hingga sagunya agak transparan dan kuahnya mengental.
- Masukkan jagung, lalu lanjut masak sambil sesekali diaduk hingga jagungnya matang.
- Masukkan 250 gram gula pasir, lalu masak sebentar hingga gulanya larut dan mendidih, kemudian matikan api kompor.
- Campur 1 sendok makan tepung tapioka, setengah sendok teh garam, dan 500 ml santan di panci lain, lalu aduk hingga tercampur rata.
- Masukkan 1 lembar daun pandan, lalu masak dengan api sedang sambil terus diaduk hingga mendidih dan mengental, kemudian matikan api kompor.
- Biarkan santannya dingin, lalu sajikan bubur sagu jagung bersama kuah santan.
Ingredients
Coconut Sauce:
Steps
- Blend 6 pandan leaves that have been snipped into small pieces with 250 ml of water, then strain the pandan juice.
- Wash 200 g of tapioca pearls by rinsing them with water only, without squeezing, then drain.
- Add 1 teaspoon of pandan paste to the pearls, then stir gently until evenly coloured so the pearls do not break up.
- Cut the kernels off the corn cobs; the corn weighs about 500 g before stripping.
- Put the pandan juice and 1 litre of water into a pot, then bring it to a boil.
- Add the tapioca pearls, then cook over medium heat, stirring occasionally, for about 5 minutes until the pearls turn partly translucent and the liquid thickens.
- Add the corn, then keep cooking, stirring occasionally, until the corn is done.
- Add 250 g of granulated sugar, then cook briefly until the sugar dissolves and it boils, then turn off the heat.
- In another pot mix 1 tablespoon tapioca starch, half a teaspoon salt, and 500 ml coconut milk, stirring until combined.
- Add 1 pandan leaf, then cook over medium heat, stirring constantly, until it boils and thickens, then turn off the heat.
- Let the coconut sauce cool, then serve the pudding with the coconut sauce.
Cook Notes
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