Corner Café

December 6, 2008

Sai Mai Loh (taro flavour) 香芋西米露 / 香芋椰奶糊

Filed under: Syrupy Snacks — SeaDragon @ 3:00 pm
Tags: , , ,
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Makes approx. 4 servings

[Ingredients]
300g peeled purple-vein taro 荔浦芋 / 檳榔芋
50g (about 1/4 cup) tapioca pearls
480ml water
150g white sugar or Chinese rock sugar, or to taste
1/8 teaspoon salt
120ml milk
80ml coconut milk

purple_taro
This is the purple-vein taro to be used to cook this dessert.
http://cornercafe.wordpress.com/
[Preparation]
1. Slice the peeled taro thinly and steam for 25 to 30 minutes, or until soft. Mash 2/3 (200g) of the steamed taro with 80ml of the water, set aside. Cube the remaining 1/3 (100g) of the steamed taro, set aside.

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2. Bring a pot of water (about 1 litre) to the boil. When the water is boiling, add tapioca pearls. Cook for about 10 minutes over moderate heat, stirring occasionally, until only a tiny speck of white is visible in the centre of each pearl. Turn off heat, cover the pot with a lid and steep for another 10 minutes, or until all the pearls are completely translucent. Drain through a fine sieve and run cold water over the pearls.

cooked_tapioca_pearls
The cooked tapioca pearls should be completely translucent with no white speck in the centre.

3. Bring 400ml (or a bit less water if you want thicker soup) water to a boil. Add mashed taro and stir to combine, then add sugar and cook until sugar dissolves. Add salt, milk, coconut milk, tapioca pearls and cubed taro, bring back to the boil. Turn off heat, serve hot in individual bowls.

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Taste: Sweet syrupy soup with aromatic taro and tapioca
Consume: Best served hot, but can be served icy cold
Storage: Not suitable to keep, best served on the day it is made
Recipe Reference: ‘香芋西米露’ from the Chinese cookbook, ‘香港甜品’, by 陳照炎 主編

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8 Comments »

  1. Sd, this looks so good…I will definitely make it this weekend…I love anything taro..thanks

    Comment by san — December 7, 2008 @ 7:12 am | Reply

  2. Sea Dragon,
    This dessert soup looks wonderful especially in cold weather. Thanks so for sharing the recipe.

    Comment by Tuty — December 7, 2008 @ 10:20 am | Reply

  3. Love this a lot, of course we don’t access to taro so i use sweet rice flour, plantain, tapioca , sweet potato and jackfruit.
    Just yummy actually i was gonna make it tonite but have no time but definitely next day

    Comment by mareza — March 3, 2009 @ 12:38 pm | Reply

    • mareza,
      Haha, yes, there are many variations for this snack, just add anything to your liking :)

      Comment by SeaDragon — March 4, 2009 @ 9:23 pm | Reply

  4. Nice and clear description of the recipe, I tried it and it tasted so good. Definitely a recommended recipe for sai mai lou! ♥

    Comment by clautis — January 23, 2010 @ 6:57 am | Reply

  5. HEYYY, are you in Sea Dragon Sea Scouts…8D?

    http://www.seadragon-seascouts.com/

    now i want to eat some soh mai loh

    Comment by vivianl427 — February 6, 2010 @ 5:50 pm | Reply

    • Er, no, in fact never heard of Sea Dragon Sea Scouts, lol.

      Comment by SeaDragon — February 7, 2010 @ 12:40 pm | Reply


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