Gingko Nuts, Lotus Seeds, Dried Chinese Persimmon, Chinese
Plum, Corn Kennels, Young coconut flesh – total weight of
200
g
Hale’s Blue Boy Concentrated Sala Flavored Syrup
80
g
Corn Starch
2
tbsp
Water, to mix with corn starch
2
tbsp
Mint Leaves for decoration
Method
1. Press sweet sticky rice and taro paste in the mould firmly. Turn upside down on a plate and steam in double boiler till hot. Once hot, remove from mould and place on a serving plate. Decorate with chocolate chips. Set aside.
2. Boil water with Gingko Nuts, Lotus Seeds, Dried Chinese Persimmon, Chinese Plum, Corn Kennels and corn starch mixed with water. Heat till thickened as desired. Add Hale’s Blue Boy Concentrated Sala Flavored Syrup and mix well. Pour over steamed sticky rice and taro paste and decorate with mint leaves. Serve immediately.
Remark : Ratio of concentrated syrup and other ingredients can be adjusted according to consumers preference in each region.
