椰汁南瓜露 Pumpkin Sago Sweet Soup




【椰汁南瓜露 Pumpkin Sago Sweet Soup】


以前想食甜野,好似總可以落街就買到碗糖水或者一件半件蛋糕。雖然甜品永遠唔係擔當醫肚嗰個角色,但係就係總有啲時候會掛住佢、好想要佢…

無辦法啦,而家想食嘅話,唯有自己整啦~

今次呢個椰汁南瓜露算係非常簡單,大家用嚟頂住先啦!

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份量 Portion: 4 人 servings


材料 Ingredients:

  • 南瓜 Pumpkin | ~700 g

  • 西米 Tapioca Pearls | 65 g

  • 牛奶 Milk | 300 ml

  • 椰奶 Coconut cream | 80 ml

  • 水 Water | 300 ml

  • 糖 Sugar | 60 g

  • 鮮百合 Fresh lily bulb | 2 pcs


做法 Directions:


  1. 煮西米。煲一煲滾水後,加入西米,用中火煮15分鐘。完成後,放上蓋子再焗15分鐘。然後撈起用食水冲洗數遍,便可隔水備用。

  2. 煮南瓜。把南瓜去皮、去瓜囊和去籽。把南瓜切粒,隔水蒸大約12至15分鐘。

  3. 把3/4份量蒸好的南瓜肉放入一隻鍋中,加入牛奶、椰奶和水,然後用手提攪拌器打至滑身。再開火煮滾。滾起後轉細火,加入糖和百合,再煮大概10分鐘。

  4. 最後加入西米和留起1/4份量的南瓜肉,再煮約2分鐘便完成。喜歡的話,可以在表面淋上少量椰奶和加一些南瓜子作裝飾。


  1. Cook the tapioca pearls. Bring a pot of water to a boil. Add the pearls in. Cook the pearls over medium heat for about 15 minutes. When done, turn the heat off and cover with a lid. Let the pearls steep for another 15 minutes. When done, rinse under water and drain water. Reserve for later use.

  2. Steam the pumpkin. Remove all the seeds and fibers in the middle, then cut away the skin. Cut the pumpkin into chunks. Steam the pumpkin for about 12 to 15 minutes.

  3. Place 3/4 of the cooked pumpkin into a pot, along with the milk, coconut cream and water. Use a hand blender (or blender) to blend everything until smooth. Bring everything to a boil again, and lower the heat to simmer. Add the sugar and the fresh lily bulbs and cook for another 10 minutes.

  4. Add the cooked tapioca pearls and remaining 1/4 of cooked pumpkin into the pot and cook for another 2 minutes and it's ready to be served.

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