среда, 30. јул 2014.

Tapioka sa dinjom -Honeydew Sago Dessert




Sago ili Tapioku sam prvi put jela kod jedne drugarice ,koja je poreklom iz Malezije.Jako mi se dopalo ali sam nekako zaboravila na nju.Pre neki dan šetam kroz azijsku prodavnicu i naletim na Tapioku.I tako je nastla ova poslastica.Tapioka nema neki specifičan ukus ali klizi po jeziku i izgleda kao male perle.Tapioka se u vidu brašna često koristi jer je bezglutenska.Potiče od biljke casava koja je nativna u Južnoj Ameici.



Sago  or tapioca pearls  have tried at my girl friends place.She is originally from Malaysia.Somehow,although I liked dessert a lot I forgot all about it till I went strolling through Asian shop and it caught my eye.So today Sago it is. Tapioca does not has specific taste but Sago pearls that really look like little pearls are gliding nicely on the tong.Tapioca is widely used as flour and originates from cassava which is native in South America.It is gluten free.


Sastojci

1 dinja
1 šolja sago
1/2  do 1 šolje šećera ,zavisi koliko je slatka dinja.
1 šolja kokos mleka ,dobro promućkajte  konzervu jer se mleko taloži

Honeydew Sago Dessert

Ingredients:
1 honeydew melon
1 cup sago (tapioca pearls)
½-1 cup sugar (depending on how sweet your honeydew is)
½ cup water
1 cup coconut milk shake the can before measuring out the one cup otherwise you will have really thick coconut milk only)
Šečer sirup





 Priprema

Prvo napravimo sirup od šećera i vode.Ostavimo da se malo zgusne
Skuvamo sago.U veliko šerpi stavimo vodu da prokuva(oko 7 šolja vode ili više).Kada voda prokuva,dodamo tapioku perle  i kuvamo 8 do 10 minuta,na jakoj ili srednjoj temperaturi,mešajući povremeno.Sago je gotov kada su perle sjajne.Ne kuvajte duže ,jer ćete imati samo lepljivu masu.

Dinju rasečemo i očistimo.Polovinu stavimo u blender i izblendujemo

Drugu polovinu isečemo na kocke.

Sada spojimo svesastojke i na kraju ulijemo sirup od šećera.Vrlo,vlo ukusno


Method:
Make a simple syrup: Put water and sugar into a small pot and boil till sugar dissolves to make a syrup. Cool.
Boil the sago: Put a big pot of water to boil (to hold about 7 cups or more of water). When water comes to a boil, add sago to water and cook on med-high heat. Stir occasionally. Sago is done cooking when it looks translucent, about 8-10 mins.Caution: Don’t overcook the sago as it can become a sticky mess. Better to have a few pearls that have not turned translucent than to have a glop of melting sago.

Cut and blend the melon: While sago is cooking, cut half of the half melon into chunks 

Ingredients:
½ honeydew melon (save the other half for enjoying plain)
1 cup sago (tapioca pearls)
½-1 cup sugar (depending on how sweet your honeydew is)
½ cup water
1 cup coconut milk shake the can before measuring out the one cup otherwise you will have really thick coconut milk only)

Method:
Make a simple syrup: Put water and sugar into a small pot and boil till sugar dissolves to make a syrup. Cool.
Boil the sago: Put a big pot of water to boil (to hold about 7 cups or more of water). When water comes to a boil, add sago to water and cook on med-high heat. Stir occasionally. Sago is done cooking when it looks translucent, about 8-10 mins.Caution: Don’t overcook the sago as it can become a sticky mess. Better to have a few pearls that have not turned translucent than to have a glop of melting sago.
Cut and blend the melon: While sago is cooking, cut half of the half melon into chunks
Dice the remaining quarter of the melon into small 2 cm cubes 
Assemble the dish: Put the melon cubes and the melon juice together in a  bowl.Add the coconut milk.
Followed by the cooled sago.Pour in the sugar syrup little by little, to adjust the sweetness.


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