金瓜西米露食谱Pumpkin Sago with Coconut Milk Recipe|金瓜椰奶香|免烤食谱No Bake Recipe

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中秋节刚过，吃了很多月饼是吗？趁现在还是金瓜季节，一起来做“金瓜西米露”，解解腻。只需几种简单食材，超直接。今天用了新鲜日本金瓜果肉来制作，含水量较少，加上椰奶搭配，整体太香了。西米露当然少不了可爱的小西米，加快了焖煮的时间~煮至半熟继续用余温焖至熟透，就清洗并浸冷水，这样出来颗粒分明Q弹可爱~ 金瓜西米露可以温吃或冷吃，冷的更加浓厚，每一口看到金瓜果肉颗粒，满满的西米，口感十足，清凉爽口，大人小孩都喜欢~

收藏方式： 温吃/冷吃都可以，做好收密封容器，普通冰箱冷却3天内吃完。

Mid-Autumn Festival just past, ate a lot of mooncakes? While it’s still pumpkin season, let's make Pumpkin Sago with coconut milk to relieve greasiness. Super straight forward with just few simple ingredients. Today fresh Japanese Pumpkin Kabocha flesh is used to make, lesser water content, paired with coconut milk, so fragrant. Little sago pearls are used, which speeds up the cooking time~ Cook until half-cooked and continue to simmer until fully cooked translucent, then wash and soak in cold water, so that pearl pieces are clear, QQ chewy and cute~ Pumpkin Sago can be served warm or cold, cold pumpkin sago is even thicken, pumpkin pieces are visible on every spoonful, full of sago pearls, great texture, cooling and refreshing, adults and children also like it~

Storage method: Can serve warm/cold. Store in airtight container, chill in normal fridge and eat it within 3 days.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦Ingredients 食材
=Pumpkin Sago 金瓜西米露=
90g Sago Pearls (Small) 西米(小)
1000ml Boiling Water 沸腾水
645g Japanese Pumpkin Flesh日本金瓜果肉
800g Hot Water 热水
100g Rock Sugar 冰糖
1pc Pandan Leave 班兰叶
1g Salt 盐
95g Milk 牛奶
115g Coconut Milk 椰奶

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

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#金瓜西米露 #椰奶芒果西米露 #免烤食谱 #西米甜品 #金瓜食谱