(Yam & Red Sweet Potato Pudding with Sago)
Sedia: 15 minit (Prep Time: 15 minutes)
Masa Masak: 25 minit (Cook Time: 25 minutes)
Saiz Hidangan: 4-5 orang (Serving Size: 4-5 people)
Bahan-bahan (Ingredients)
- 300g keladi – dipotong dadu & direbus separuh empuk
(300g yam – cubed & parboiled until half-tender) - 300g keledek merah – dipotong dadu
(300g red sweet potato – cubed) - ½ cawan sagu biji – dicuci & ditoskan
(½ cup sago pearls – washed & drained) - 2 cawan santan pekat
(2 cups thick coconut milk) - 2 cawan air
(2 cups water) - ½ cawan gula pasir – ikut manis
(½ cup granulated sugar – to taste) - 1 keping kecil gula melaka – untuk aroma & warna
(1 small piece palm sugar – for aroma & color) - 2 helai daun pandan – disimpul
(2 pandan leaves – knotted) - Sedikit garam – untuk rasa lemak
(A pinch of salt – for richness)
Cara-cara (Instructions)
- Masukkan air, ubi keledek, dan daun pandan ke dalam periuk. Masak sehingga keledek sedikit empuk.
(Add water, sweet potatoes, and pandan leaves into a pot. Cook until the potatoes are slightly tender.) - Masukkan ubi keladi yang telah direbus separuh masak tadi.
(Add the parboiled yam cubes.) - Masukkan sagu biji dan biarkan ia masak sehingga butiran sagu menjadi jernih.
(Add sago pearls and let them cook until the pearls turn translucent.) - Tuangkan santan pekat, gula pasir, gula melaka, dan garam.
(Pour in the thick coconut milk, granulated sugar, palm sugar, and salt.) - Sentiasa kacau perlahan di atas api sederhana supaya santan tidak pecah sehingga mendidih.
(Stir constantly over medium heat to prevent the coconut milk from curdling until it boils.) - Rasa manisnya, tutup api apabila semua ubi sudah empuk dan kuah sedikit pekat.
(Taste for sweetness, turn off the heat once all tubers are tender and the gravy thickens slightly.)
Nota & Tips (Notes & Tips)
- Tips Keladi: Rebus keladi sebentar dan buang airnya sebelum dimasukkan ke dalam pengat untuk mengelakkan rasa gatal.
(Boil the yam briefly and discard the water before adding it to the pudding to prevent any itchiness.) - Sagu Jernih: Pastikan kuah sentiasa dikacau supaya sagu tidak melekat di dasar periuk atau berketul.
(Ensure the gravy is stirred regularly so the sago doesn’t stick to the bottom or clump together.) - Keledek Merah: Ubi ini lebih cepat empuk berbanding keladi, jadi masukkan keladi dahulu jika ia belum direbus.
(Red sweet potatoes soften faster than yam, so add the yam first if it hasn’t been parboiled.)