材料

南山水梨½个(去皮切块)
玫瑰糖浆少许
木薯粉少许
椰子冰淇淋雪糕2球
甜西米露2小匙
椰浆50毫升
糖浆少许

做法

  1. 把水梨用玫瑰糖浆浸泡20分钟上色,捞起滤干,沾上木薯粉。
  2. 烧一锅清水,把水梨块煮至外层粉皮透明,浸冰水后沥干待用。
  3. 把椰浆、甜西米露和糖浆搅拌均匀,分别盛入2个小杯中,各加入1球椰子雪糕,最后放上水梨块即可。

Nam Shui Red Ruby with Sago and Coconut Ice-cream

Ingredients

½ Nam Shui pear (peel and cube)
some rose syrup
some tapioca
2 coconut ice cream balls
2 tsp sweet sago
50ml coconut milk
some syrup

Method

  1. Soak pear cubes in rose syrup for 20mins for colouring and fragrant. Drain and coat with tapioca.
  2. Bing a pot of water to a boil. Add in coated pear cubes to cook until outer layer is transparent. Soak in ice water. Drain and set aside.
  3. Mix coconut milk, sweet sago and syrup evenly. Pour into 2 cups and add in a ice cream ball. Top with pear cubes and serve.

[stextbox id=”profile”]食谱提供及示范
Chef Aaron Tan 陈健伦
新加坡中厨协会
青年厨师副团长

text: 若昕 photo: Kin[/stextbox]