食材
西米 Sago 80克 /g
糖 Sugar 40克/g
椰汁 Coconut milk 125毫升/ml
鹽 Salt 少許/Some
粟粉 Corn starch 35克/g
水 Water 240毫升/ml
粟米 Corn kernels 少許/Some
斑蘭葉Pandan leaves 3-4塊
作法:
1 ：
西米中火煮10分鐘，熄火焗20 分鐘 Boil sago over medium heat for 10 minutes and leave covered for 20 minutes.
2 ：
浸凍水避免結成團 Soak in cold water to avoid sticking together.
3 ：
與8克糖拌勻備用 Mix well with 8g sugar.
4 ：
煮椰汁至微滾，加入120毫升熱水、餘下的糖及煮至微滾 Boil coconut milk until just boiled. Add 120ml water, 32g sugar and salt.
5 ：
將餘的水與粟粉拌勻，慢慢拌入椰汁之內，煮至濃稠狀 Mix well corn starch and water leaved. Stir in coconut milk slowly. Cook until a little bit sticky.
6 ：
將斑蘭葉摺成小兜 Fold pandan leaves into a small tray.
7 ：
先放西米，再放椰漿，加粟米裝飾 Add in sago, coconut milk mixture and corn kernels respectively.
8 ：
放涼後放入雪櫃冷凍2小時定形即成 Put inside fringe for hours.
