年糕摸摸查查Nian Gao Bubur Chacha

【材料】
沙谷米50克（浸水30分钟）、黄番薯200克（切小块）、橙番薯200克（切小块）、紫番薯200克（切小块）、芋头200克（切小块）、水1500毫升、糖200克、香兰叶5片、年糕200克（切小块）、盐¼小匙、浓椰浆600毫升

【制法】
1. 把沙谷米放入滚水里煮至透明，捞起洗干净，待用。（图1）
2. 将三色番薯和芋头放入蒸笼里，蒸熟至软，待用。
（图2-6）
3. 将水、糖和香兰叶放入锅里煮滚，加入年糕、沙谷米和蒸料拌匀煮滚，加入盐和浓椰浆拌匀煮滚，即可。（图7-11）

【INGREDIENTS】
50g sago (soak for 30 minutes), 200g yellow color sweet potato (cut into pieces), 200g orange color sweet potato (cut into pieces), 200g purple color sweet potato (cut into pieces), 200g yam (cut into pieces), 1500ml water, 200g sugar, 5 sprigs Pandan leaves, 200g Nian Gao (cut into pieces), ¼ tsp salt, 600ml thick coconut milk

【METHOD】
1.Boil sago in boiling water until transparent, drain and wash.(pic 1)
2.Steam tri-color sweet potato and yam until soften.(pic 2-6)
3.Boil water, sugar and Pandan leaves; once boiled, add in Nian Gao, sago and all steamed ingredients; bring to boil again; then add in salt and coconut milk, boil again, done.(pic 7-11)