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Tuesday, 5 September 2017

Purple Sweet Potato Sago Dessert 紫薯椰汁西米露

Purple Sweet Potato Sago Dessert 紫薯椰汁西米露 - A delicious dessert made with purple sweet potato gives it a beautiful and vibrant purplish colour. Added coconut milk made it so creamy and aromatic. A simple and humble dessert that you can easily replicate at home.

In the past, I used the conventional method to cook this dessert that required steaming, blending and cooking. It's nothing difficult but I hate the washing! Now that I have got my Song Cho Soup Maker, everything seems a lot easier. All I need to do is to prepare the syrup and cook the sago, then put the ingredients in the soup maker and let it do all the work for me. It's mess-free and the result is good, really tasty!

Song Cho Soup Maker




60g Sago (you may adjust the amount to your own preference) 沙谷 60克,可以自行加/减份量

2 Pandan Leaves 班兰叶 2片


80g Rock Sugar 冰糖 80克

500ml Water 水 500毫升

4 Pandan Leaves 班兰叶 4片


360g Purple Sweet Potato (peeled, cut into chunks) 紫薯 360克,去皮切小块

200ml Coconut Milk 椰奶 200克

300ml Water 水 300毫升

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Method: 步骤

1. Bring a small pot of water to a boil, add in (A). Simmer for 6 minutes, stir constantly. When the cooking is over, remove from heat, keep the pot covered, let it sit for 30 minutes. Discard pandan leaves. Strain and rinse the sago under cold running water to remove any residual starch. Set aside.
煮滚一锅水(食谱份量以外),加入(A) 煮6分钟,不断搅拌。离火,盖上,静置30分钟。班兰叶丢掉。沙谷过筛,用冷水冲洗多余的淀粉质,备用。

2. Add (B) in another pot, bring to a boil. Reduce to low heat and simmer until the rock sugar fully dissolved. Set aside and leave it cool to room temperature. 

3. Add (2) and (C) into Song Cho Soup Maker, it should reached 1300ml mark. Add some water if the water level is below 1300ml. 
将(2)和(C) 加入松厨浓汤机。如果水位未达1300毫升,可以加水。

4. Cover with the lid. Press MENU, select SOUP and press START. 
盖上。按 MENU 》 选择 SOUP 》按 START 》。

5. The soup maker will alert you with the "beep" sound when it's ready. Remove the lid, stir in the cooked sago. Serve warm or chilled.

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~ Special thanks to Song Cho Singapore ~ 

Some feedback from those who have tried this recipe:

By Dora Wee

By Ng CSea

By Helen Kwek

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