Monday, 22 October 2012

Grape fruit in mango sauce 杨枝甘露

Yield : about 4 x 100ml portions

1x200g ripe mango
1/2 ruby grape fruit
50ml trim coconut milk
50ml evaporated milk
30g raw sugar
20g small sago pearls
1 Pandan leaf
100ml water
The main ingredients

(You may adjust the above quantities according to your taste)

1. Soak the sago pearls in water for 1/2 an hour.  Pour the sago pearls into a pot or bowl of boiling water, cover the bowl and let it simmer (off heat).  Some of the sago pearls may appear whitish instead of turning transparent, no worry, you still can cook it later in the subsequent step.

Soak the sago pearl before adding boiling water

2. Rinse the sago pearls using a sieve below a running tap. This is to wash away the gluey starch. Set aside.
Rinse the semi-cooked sago pearl in a sieve
using running water.

3. Wash and peel the mango. Take 1/3 of the mango to dice, and the remaining to puree.

Puree the mango using a food processor.

The puree and diced mango.

4. Heat 100ml of water together with pandan leaf in a pot.  When the water is about to boil, pour in the cooked sago pearls and stir well.
Heat the cooked sago pearls with water
and pandan leaf.

5. When most of the sago pearls have turned transparent, add sugar. Let the mixture cools down till about 40 degree C, then pour in the evaporated milk, coconut milk and mango puree. Stir well.

When most of the sago pearls have turned
transparent, pour in evaporated milk.

The final coconut milk, and evaporated milk mixture before adding
the mango puree.

Pour the mango puree into the milk mixture.
6. While waiting for the coconut milk and mango sauce to cool down to room temperature, you may process the grape fruit pulps.
Remove the pulps from the grape fruit.
7. After the coconut milk mango sauce has cooled to about room temperature, pour it into 4 serving cups, and top with mango dice and grape fruit pulps. Cover the cups and chill in the fridge.  Serve cold :)
The final product.

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