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| Bi tua is a sweet reed with a bubblegum like flavour and green colour used in Thai dishes to add a unique flavour to the dessert. You can see it in the background of the photograph. |
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| Ingredient |
| 120 gms Mung Bean Flour ( Pang Tur ) |
| 120 gms Cassava Starch |
| 120 gms Tapioca Flour |
| 4-5 Bi Tua Leaves |
| 1000 ml Water |
| 200 ml Coconut Milk |
| 600 gms Sugar |
| Preparation |
| 1. Mix the two flours and starch together. |
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| 2. Place the bi-tua leaves and water in a blender and liquidize. Then filter the water (to remove the leaf pulp). |
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| 3. Boil the water with sugar until the sugar is dissolved. |
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| 5. Take 400ml of the bi tua syrup, add the coconut milk |
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| 6. Split the flour in two equal portions. Mix one portion with the bi-tua and coconut milk, and one portion with the remaining bi-tua water. One part will become clear, one layer will be cloudy, we use these to make layers in the dessert. |
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| 7. Put a foil tray in a steamer, and get it hot. |
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| 8. Ladle in a shallow layer of the clear mixture and steam it for 3-5 minutes to just cook it. |
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| 9. Next ladle in the cloudy layer (the mixture with coconut milk) and steam that for 3-5 minutes to cook it. |
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| 10. Keep doing this until the metal tray is filled up and the dessert is cooked. |
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| 11. Leave to cool in the fridge, cut into diamonds and lay out of the plate. |
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