br Details 详细介绍br br Sweet Soup is extremely popular throughout Asia. Lets' tryout this pineapple sweet soup! You can enjoy it either hot or cold.br 今天为大家介绍一道凤梨糖水。这款糖水加入了各种新鲜生果、蔬菜和西米露等，冷热均可享用，希望大家喜欢！br br Ingredients 食材用料 br br 700g pineapple 凤梨 br 400g papaya 木瓜 br 30g malva nuts 胖大海 br 60g basil seeds 罗勒种子 br 300g white sweet potato 白番薯 br 190g yellow sweet potato 黄番薯 br 100g small sago 小西米 br 100g big sago 大西米 br 100g mung bean 绿豆 br 100g red mung bean 红豆 br 250g crystal rock sugar 冰糖 br 6pcs pandan leaves 班兰叶 br 1can longan in syrup 龙眼罐头 br br Instructions 步骤 br br Move your soup, and syrup mixture from fridge. Let them return to room temperature. br 从冰箱里取出两种汤汁和综合龙眼糖水。让它回暖至室内温度。 br Skin and cube the pineapple and papaya. Yes, don't forget the jelly! br 将凤梨和木瓜削皮后切丁。甜仙草也切丁。 br In a large pot, add rock sugar to red and green mung bean soup and bring to broil. br 将两种汤汁倒入一个大锅中，并加入冰糖。大火将其煮滚。 br At the same time, skin and cube your sweet potatoes. Slide it down to the soup together with pandan leaves. br 将蕃薯削皮切丁后慢慢滑入锅中。加入班兰叶。 br Pour syrup mixture to the pot. br 倒入综合龙眼糖水。 br Cover with lit. Turn down fire and let simmer for 10 minutes. br 盖上锅盖。小火炖煮十分钟。 br Add pineapples to the soup. br 放入凤梨丁。 br Add papayas also. br 放入木瓜丁。 br Put the lit on. Let just simmer for 5 minutes. br 再次盖上锅盖。再炖煮五分钟。 br Turn off your fire. Enjoy it warm or cold. Jelly, sago and malva are added to individual bowl separately. br 完成。冷热均可享用。西米、仙草和胖大海只需在食用前分别加入碗中。 br br Recipe Notes 笔记 br br Preparation a day prior 前一天备用 br br Red Mung Bean & soup 煮红豆 br Put 900ml water and red mung bean to a pressure cooker. Maintaining high pressure for 20 minutes. Turn off fire. Open lit when pressure down to normal. Separate the liquid, add water to make 1000ml red mung bean soup. Let it cold down and keep in fridge. br 气压锅里，将红豆和900毫升水在高气压的状态下煮20分钟。关火让气压恢复正常后开盖。将汤汁分开。加水成1000毫升红豆汤。冷却后放冰箱备用。 br br Mung Bean & soup 煮绿豆 br Add mung bean to 900ml water in a pot and bring it to broil. Put the lit on. Turn down fire to simmer for 20 minutes. Separate the liquid, add water to make 1000ml mung bean soup. Let it cold down and keep in fridge. br 煮滚900毫升水后放入绿豆。加盖关小火煮20分钟。滤出汤汁，加水至1000毫升。冷却后放冰箱备用。 br br Cooking dried sago 煮西米粒 br Bring 2000ml water in a large pot to broil. Turn fire to medium low (medium for big sago). Pour in 100g dried sago. Stir with wooden spatula. Cook until semi-transparent or no white spot in centre (takes about 40 minutes)(1 hour for big sago). Sieve out and run through cold water. Keep in fridge. br 将2000毫升的水在一个大锅里煮滚。转至中小火(大西米须中火)。倒入100克西米粒。用木铲搅拌，煮至半透明状态-白点消失(大约四十分钟)(大西米须一小时)。捞出后过冷水。存入冰箱。 br br Pre-soak malva seed in 1000ml water for at least an hour. Pick out all the skin and drain. Cling wrap and keep in fridge. br 在1000毫升的水中泡发胖大海(至少一小时)。去皮后滤掉水。包保鲜膜放冰箱备用。 br br Soak cooked mung bean, cooked red mung bean and basil seed in longan syrup plus 200ml water over night in fridge.