Pages

Wednesday, June 13, 2012

当绿豆遇上椰子 ~ 椰糖椰奶绿豆汤 Green Bean Soup with Gula Melaka & Coconut Milk


如果说上一篇的紫薯绿豆汤是清汤挂面的少女,这椰糖椰奶绿豆汤应该就是风情万种的熟女,各有千秋,谁也抢不了对方的风采。

上一篇有提到我们家的绿豆汤除了一般的煮法,另一种煮法就是加入椰糖和椰浆,有时家里没有椰糖就换成白糖或冰糖。爸妈管这叫做印度绿豆汤。可我从来不曾看过印度人这么吃,也不曾看过印度人卖这样的绿豆汤。

这种吃法我比较喜欢加多点水,稀一点吃了没那么腻,椰浆也不能下太多。曾经在Bugis的小贩中心吃过类似的甜品,因为煮得太浓,我和D两人连一碗也吃不完。

少女,熟女,哪一个你比较爱呢?


椰糖椰奶绿豆汤(闷烧锅)

材料:
绿豆 150克
清水 2公升
班兰叶1把,打结
椰糖 适量(切小块)
椰浆 适量(数汤匙)

做法:
1)绿豆用清水洗几遍,挑去坏豆,倒入闷烧锅内锅加入清水大火煮滚,继续煮约10分钟。
2)把内锅移入外锅内。绿豆煮软到个人喜欢的程度后(大约20-30分钟,视个人喜好和个别闷烧锅而定),移到煤气炉,加入适量椰糖煮至糖溶化,取出班兰叶,加入适量椰浆(建议不要加太多,椰浆太浓吃了会比较腻)小火煮到冒泡,在滚前熄火(不可以煮到大滚,椰浆会出油)。

注:
1)如用一般的锅子步骤2继续小火煮到绿豆开再继续步3即可。
2)水量只做参考,喜欢浓一点或稀一点可依个人喜好增加或减少。
3)嗜甜的可另外加入一些白糖或冰糖,因为单单加椰糖甜度有限。
4)椰浆可以要吃前才加入,但是加入汤里一起煮过会比较香。
5)其他厨房笔记/小贴士可参考这篇 – 紫薯绿豆汤

Green Bean Soup with Gula Melaka & Coconut Milk (Using Thermal Cooker)

Ingredients:
150g green bean
2 litre water
1 bundle of Pandan leaves, tied into a knot
Gula Melaka (palm sugar) to taste (cut into small pieces)
Coconut milk to taste (a few tbsp)

Method:
1) Rinse green beans for a few times and remove any bad bean. Add green beans into the inner pot of thermal cooker, add water and bring to a boil over high heat, continue to boil for another 10 mins.
2) Remove from heat and place the inner pot into the thermal cooker. Leave it in the thermal cooker till the green beans softened (about 20-30 mins, depending on individual preference and thermal cooker), remove inner pot from thermal cooker, add Gula Melaka and cook over stove till sugar dissolved. Remove Pandan leaves, add coconut milk and cook over low heat till very gentle boil (do not cook till boiling as the coconut milk will become oily).

Note:
1) If using normal pot, just continue to simmer over low heat till green beans softened in step 2 then continue with step 3.
2) The water amount is just for reference; adjust according to your own preference of thicker or more diluted soup.
3) If you have sweet tooth you may add extra granulated or rock sugar because the sweetness of palm sugar is limited.
4) Coconut milk can be added before serving but it will be more fragrant if cooked together with the soup.
5) More kitchen notes and tips please can be found in this post – Green Bean Soup with Purple Sweet Potato.


I am submitting this to Aspiring Bakers # 20 – Asian Dessert Buffet (June 2012), hosted by Moon of Food Playground.

14 comments:

  1. 我通杀,都爱
    最近热昏了
    我要喝~~

    ReplyDelete
  2. 鲸鱼,

    我也是通杀,两种风味的都爱耶。

    ReplyDelete
  3. Angel~~
    我也能想象,加入了椰糖的绿豆沙还蛮熟女的~~
    呵呵呵~~我想,把绿豆沙冷藏后,淋上一圈耶浆再享用,更有印度风味呢~~~我也想做这甜汤了!!!!=)

    ReplyDelete
    Replies
    1. Sabrina,

      我也喜欢喝冷冻的,其实更好喝但是怕太凉,久久一次就好。

      Delete
  4. Replies
    1. Tracy,

      没问题。heart shape的碗给你。

      Delete
  5. Alice, not sure whether I can get gula melaka here or not, will try to look for it in the future! I seldom drink green bean soup but I know it is good for cooling down the heaty body! Recently my mother-in-law uses it to cook soup with lotus root. I made some "Bubur Cha Cha" last night, we can exchange dessert soup now!

    ReplyDelete
  6. Jessie,

    My name is Angel :)

    Bubur cha cha with green bean? Something interesting , I want !

    I also learn to add little green bean to lotus root soup from a Hongkong braised soup stall I patronize.

    ReplyDelete

Thanks for dropping by my blog.
All comments are greatly appreciated.

Please click on "Anonymous" if you do not have any profiles on any of those listed, and leave your name below the comment so that I will know how to address you when I reply.

Related Posts Plugin for WordPress, Blogger...
"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"