Part I: Sous Vide Coconut Sauce
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Part II: Sous Vide Sweet Potato/Yam
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Part III: Ruby Jelly
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Part IV: Sago Pearls
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Part V: Coconut Sauce
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Part I: Sous Vide Coconut Sauce
1. At a low heat, simmer mixture till the sugar is melted.
Part II: Sous Vide Sweet Potato/Yam
1. Cut yam and sweet potatoes into desired shapes.
2. Using a spray bottle, spray a tad of water onto yam and potatoes before cling wrapping them.
3. Microwave for 5 minutes.
4. Vacuum bag the “microwaved” potatoes and yam with 300g of the Sous Vide Coconut Sauce separately*.
5. Sous Vide potatoes and yam at 70C for 2 hours.
*Do not mix the yam, purple sweet potatoes and orange sweet potatoes together. Must be cooked separately.
Part III: Ruby Jelly
1. Mix everything together and steam it at 100°C for 30 minutes.
2. Cool down and store it in the fridge before cutting.
*Recipe is for 1 Salat Mould
*Do not cling wrap when steaming.
*Shelf life is 3 days.
Part IV: Sago Pearls
1. Soak 300g of sago in cold water for about an hour before tossing them into boiling water for 5 mins.
2. Strain them immediately with a chinois under cold running tap water. Use a whisk to help to strain the sago pearls.
*Sago Pearls are to be made daily, as it will change its texture and color.
**Alternatively, use sago Pearls from Phoon Huat
Part V: Coconut Sauce
1. At a low heat, simmer mixture till the sugar is melted.
2. Pour coconut sauce over sweet potato, yam, ruby jelly and sago pearls.
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Thank you for your interest in Bosch Home Appliances.
Our aim is to continuously improve our website and the information we provide.
For this purpose we would like to invite you to take part in our short survey (about 2-3 minutes).
If you need any support, please contact us or call us at +65 6751 5000.
Thank you for your support.