Momozha
"Momozha", the name is very strange, and I don't know how to come here. Some people say it means "rich and colorful". This dessert is a typical representative of Nyonya. The ingredients are mainly made of readily available Nanyang materials and are suitable for hot and cold when enjoying.
Recipe Recommendations
- purple potato 1 capsule
- Taro 1 capsule
- qingshui 1 liter
- white sugar 150 grams
- sweetening
- steamed
- half an hour
- ordinary
Steps for Momozha
1
Peel and wash sweet potatoes and taro.
2
Cut all into small cubes.
3
Place it in a steamer and steam until done.
4
Put 1 liter of water and 1 liter of second coconut milk into the pan and boil to a boil.
5
Prepared white and coconut sugar.
6
Put the white sugar and coconut sugar into boiling coconut milk water and cook until the coconut sugar is completely dissolved.
7
Add the steamed potatoes and taro to the boil.
8
Pour in the first thick coconut milk water and bring to a boil.
9
It's a hot and cold dessert!Momozha Make Tips
1)Put some panacea leaves in the coconut pulp water to make it more fragrant. (I cooked it temporarily, so I didn't prepare it.) 2) You can also put some sakami rice, the soup will be thicker. 3)It is best to use coconut milk water squeezed with fresh shredded coconut. It tastes more fragrant and tastes better. I use one and a half grains of shredded coconut. 4)It will taste even better when it is cold in the ice kitchen. 5)The amount of white sugar and coconut sugar depends on your taste.