Pengat Ubikayu II (Tapioca Dessert II)

 Here comes a simple dessert but never get outdated even after a century.....LOL.... simply delicious natural tapioca taste flavoured with creamy coconut milk and slightly sweetened with palm sugar.

By: Roz@HomeKreation
INGREDIENTS:
Tapioca
125ml Milk
125ml Coconut Milk
3 tbsp Palm Sugar
3 tbsp Sugar
1/2 cup Water
1 Pandan Leaf
Salt

METHOD:
1. Peel, wash & cut the tapioca.
Boil with 1/2 tsp salt until tender and drain.
2. Heat up milk, coconut milk & a dash of salt.
Cool.
3. Boil sugar, palm sugar, water & pandan leaf until dissolved.
Discard pandan leaf & let it cool.
4. Serve boiled tapioca with milk & sugar syrup.
Adjust the sweetness by amount of palm sugar syrup.

BAHASA MALAYSIA VERSION
Orang Melayu mesti semua pandai makan ni kan.... ubikayu kan makanan di Malaysia sebelum zaman Jepun lagi... silap2 zaman batu dulu pun dah ada kot...hehe. Tapi pengat ada macam2 cara terpulang pada selera masing2. Dulu Along ada kongsikan cara Emak Along buat kat sini. Kali ni pula, Along buat versi yg lebih mudah tanpa perlu memasak tapi di hidangkan ubi, santan & gula secara berasingan. Bagi yg tidak suka manis, senang nak adjust banyak mana nak letak sirap gula tu.

TQ sista Hanifah for sharing the raw tapioca with me....!

By: AlongRoz@HomeKreation
BAHAN2:
Ubikayu
125ml Susu Segar
125ml Santan
3 sb Gula Pasir
3 sb Gula Kabung/Merah
1/2 cwn Air
1 helai Daun Pandan
Garam

CARA2:
1. Kupas kulit ubikayu dan di basuh serta di potong2.
Rebus dgn sedikit garam sehingga lembut.
2. Panaskan susu, santan & sedikit garam.
Sejukkan.
3. Didihkan gula, air & daun pandan sehingga gula larut.
Buang daun pandan & sejukkan.
4. Hidangkan ubikayu dgn susu & gula mengikut manis yg di kehendakki.

Selebih ubi rebus tu Along goreng pula dgn tepung pedas.... wooo.... sedap nya makan panas2 waktu petang dingin dengan kopi O!