材料
红心番薯20克(去皮切块)
南瓜120克(洗净,去籽切块)
砂糖8克
盐8克
无糖豆浆少许
甜豆1个(汆烫,冰镇后剖半)

做法

  1. 把番薯块和南瓜块蒸2小时至熟软,取出其中两块南瓜搁置备用,把其余蒸熟的番薯和南瓜打成泥。
  2. 用大火煮滚后转小火,加入砂糖和盐,去除表面的泡沫。
  3. 把南瓜块分别放进碗中,倒入南瓜汤,用无糖豆浆在表面画圈,再缀以甜豆即可。
烹饪小贴士
如果使用深色南瓜,可在蒸熟后去皮使用。

Ingredients
20g sweet potato (peel and cube)
120g pumpkin (rinse, deseed and cube)
8g sugar
8g salt
some sugar-free soybean milk
1 sweet pea(blanch, chill and split into half)

Method

  1. Steam sweet potato cubes and pumpkin cubes for 2hrs till soft. Set two pumpkin cube aside. Blend rest of pumpkin and potato into paste.
  2. Cook over high heat till it surfaces bubbles. Lower the heat and add sugar and salt. Remove foam on the surface.
  3. Place remained pumpkin cubes into 2 bowls and pour soup. Dressing with sugar-free soybean milk and sweet pea.
Cooking Tips
If you bought the dark skin pumpkin, remove the skin after steaming to get a better colour of the soup.
食谱提供 Recipes by courtesy of:
Sufood 舒果
地址:252 North Bridge Road, Raffls City #02-19
电话:6333 5338
示范厨师 Chef Demo:
沈继东
舒果(新加坡)执行副总厨