Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Tofu With Tapioca Dessert


Tapioca Layer Ingredients (Bottom Layer)
250g tapioca, finely shredded, squeezed out its moisture
80g caster sugar
1 tbsp plain flour
1 tbsp cooking oil
100ml pounded beancurd batter

Beansurd Layer Ingredients (Upper Layer)
600ml pounded beancurd batter
100g cornstarch
50g caster sugar
1/8 tsp salt

Method
1. Combine all bottom layer ingredients, mix well. Pour into a 7 inches square steaming tray, level the surface and steam over a medium heat for about 25 mins.

2. Mix the upper layer ingredients until well combined, then cook over a low heat in a pot until thicken. Pour over to bottom layer (tapioca layer), level the surface and steam over a medium heat for further 25 mins. Remove from heat, leave to cool and cut into pieces. Serve at once.

Note
To make pounded beancurd batter, pound 1 stalk of Japanese egg beancurd with 600ml water in a fruit blender until finely pureen.

Advertisements

August 8, 2006 - Posted by | Kuih, Recipes

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: