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论老子

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Tapioca enveloped in gula Melaka  

2014-05-20 13:41:13|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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Background: It is very easy to cook tapioca cut into smaller blocks with water until the water had evaporated away. With a little salt, the cooked tapioca is delicious. With the addition of table cube sugar, it gives the tapioca a sweeter taste.

My idea: To replace cube sugar (which is crystalline in nature, its sweetness is sort of inhibited) with gula Melaka (or coconut palm sugar) to give a much richer sweetness.

Aim: To envelop the tapioca with a layer of gula Melaka that had dissolved quite a bit of the starch from the tapioca.

Ingredients: Tapioca (2.5 kg), gula Melaka (a table spoon full) and salt (half a teaspoon).

Procedure:

Step 1: Wash and peel of the out skin of the tapioca with a small knife.

Step 2: cut the tapioca into quadrangle pieces of length about 6 to 8 cm.

Step 3: Add water to barely cover up all the tapioca.

Step 4: Add half a teaspoon of salt.

Step 5: Add a small piece of gula Melaka.

Tapioca enveloped in gula Melaka - 行天之道 - 论老子

 Step 6: Cover up with its lid and switch on the frying pan to boil the tapioca.

Step 7: Watch carefully. The amount of thickened (by the starch that flowed out from the tapioca) sugar solution is about 2 cm height. Note: Push away some of the tapioca blocks in order for you to see and gauge the amount of sugar solution left.

Step 8: Use a spoon and a pair of chopstick and roll the tapioca block over the thickened sugar solution.

Finished product:

Tapioca enveloped in gula Melaka - 行天之道 - 论老子 
Tapioca enveloped in gula Melaka - 行天之道 - 论老子
]Yellowish on the outside because of the palm sugar coating that gives it a sweet taste. Btw, Tapioca I not sweet but starchy.  

Assessment:

1) The sweetness of the gula Melaka is extra-ordinary. It does give a different fragrance of sweetness and its sweetness is much smoother to our taste-buds.

2) Tapioca is starchy and not much of its starch has been converted to sucrose using such a simple cooking method of mere boiling in water. Often, people with sweet tooth would add the common cube sugar.

3) You like it or not, through an industrial process, the common cube sugar is turned into crystalline form. In this form, it does not absorb much moisture from the air. In cooking, the brown cane sugar which is in not crystalline form gives you a much richer sweetness. However, brown, non-crystallined cane sugar pales in comparison to gula Melaka. In fact, gula Nipah (or palm sugar) is much better than gula Melaka in quality.  

Future adventure: The Malaysian-grown sweet potatoes are not sweet enough. This method can be applied to give it a much sweeter taste from the gula Melaka. Of course, the sweet potatoes have to be peeled and chopped into smaller chunks.            

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