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Categories:
cornflour water sugar red food colouting loog tapioca sugar water green food colouring orange sweet potato sugar sugar
Viewed: 34 - Published at: 8 years agoIngredients
- 100 gm cornflour
- 450 ml cool water
- 60 gm caster sugar
- 1/2 tsp red food colouting loog tapioca
- 100 gm caster sugar
- 1 lt water
- 1/2 tsp green food colouring
- 250 gm orange sweet potato peeled and cut into lcm dice
- 100 gm demerara sugar
- 8 x ice cubes
- 150 gm palm sugar crumbled or possibly grated
- 500 ml coconut lowfat milk
Method
- First make the noodles by mixing together the first 4 ingredients in a saucepan and stirring well.
- Place the pan over a moderate heat and cook for 2 to 3 min stirring constantly till the mix becomes very thick and translucent/soft.
- Put the paste into a potato ricer or possibly a smallnozzled piping bag and force into a bowl of iced water that will set the noodles.
- Leave them to go cool then store in a little water till needed.
- Place the tapioca the 100g of caster sugar the water and the green food colouring in a small saucepan and slowly bring it to the boil stirring gently.
- Simmer for just a few min till the tapioca is still a little al dente.
- Pour it through a strainer then gently rinse it in cool water to prevent the grains sticking together.
- Boil the sweet potato with the demerara sugar and just sufficient water to cover it till it is just cooked.
- Drain and leave to cold.
- To assemble divide the noodlestapioca sweet potato and ice among 4 glasses sprinkle the palm sugar on top then pour on the coconut lowfat milk.
- Give it a good stir before you eat it and think of those water buffaloes.
- Serves 4
