Steamed Tapioca Sago Cake Recipe 木薯沙谷椰糖糕食谱

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Steamed Tapioca Sago Cake Recipe 木薯沙谷椰糖糕食谱
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Added Sago that makes the taste slightly different from your usual tapioca cake! Try this today!

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Ingredient and Portion
Ingredients A (Tapioca Layer) / 材料A (木薯层)
600g tapioca, steamed and mashed / 木薯(蒸熟,捣烂)600克
250g thick coconut milk / 浓椰浆 250克
200ml water / 清水 200毫升
200g sugar / 糖 200克
3 tbsp tapioca flour / 木薯粉 3汤匙

Ingredients B (Sago Layer) / 材料B (沙谷层)
200g palm sugar, pounded / 椰糖(舂碎) 200克
60g sugar / 糖 60克
100g water / 清水 100克
150g thick coconut milk / 浓椰浆 150克
3 pieces pandan leaf, washed and knotted together / 班兰叶(洗净,一同打结)3片
250g sago / 沙谷米/西米 250克
Method /做法
1. To prepare Tapioca Layer: Combine Ingredients A and pour into a steaming tray, spread evenly and steam over high heat for 25-30 minutes. Remove and set aside.

2. To prepare Sago Layer: Add Ingredients B (except sago) in a stock pot, cook over low heat for 8 minutes until sugar dissolves. Discard pandan leaves.

3. Soak sago in water for 5 minutes, add into boiling water and stir constantly for 8-10 minutes until sago turns transparent. Dredge up and rinse under running water.

4. Drain sago and add into mixture from Method 2, stir well, then pour onto Tapioca Layer. Spread evenly and steam over high heat for 20 minutes. Remove.
将沥干的沙谷米加入做法2混合物中拌匀, 倒在木薯层上,抹平,用大火蒸20分钟,取出。

5. When cool, cut into desired pieces and serve.
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