芋头绿豆西米露Yam & Mung beans with Coconut Milk
- Prep Time1 Hour
- Cook Time2 Hour
- Type
- View
煮得软烂、绵密、带沙口感的绿豆，无论是吃豆还是喝汤，甜中带咸，口齿之间都是满满醇厚的椰糖香，后来又加了芋头和小朋友喜欢的西米谷，这绿豆汤已不单纯是一碗只是可以消暑解毒、抗菌抑菌的传统食疗，它还带来了味蕾上的愉悦。
Ingredients
材料
Ingredients
Directions
绿豆洗净，泡水2个小时，备用。Wash the mung beans, soak in water for 2 hours, set aside.
将泡过的绿豆沥干，然后倒入与600毫升纯净水一起倒入锅内，小火煮30分钟。Drain the soaked mung bean, then pour it into a pot with 600ml of purified water, and cook for 30 minutes on low heat.
将芋头丁放入蒸锅，蒸20分钟，备用。Put diced taro in a steamer, steam for 20 minutes, set aside.
将另外600毫升的纯净水煮开，直接倒入西米谷，煮至呈现半透明，即可关火，盖上盖子焖15分钟让余温把西谷米焖至全熟，备用。Boil another 600ml of pure water, pour directly into the sago, cook until translucent then turn off the heat, cover and simmer for 15 minutes, let the remaining temperature simmer the sago until fully cooked, set aside.
将作法3的芋头和作法4的西米，连同椰奶、纯椰糖和海盐一起加入作法2内，开小火煮至滚，即可熄火，即可享用。Add the taro from step 3 and the sago from step 4, together with coconut milk, pure gula Melaka and sea salt into step 2, bring to a boil over low heat, turn off the heat, and enjoy.
