Sweet and Salty Cream Soda Vermicelli in Coconut Milk

Ingredients (for Cream Soda Vermicelli)

Glutinous Rice Flour

150

g

Water

50

g

Palm Sugar

150

g

Potato Starch

40

g

Coconut Milk    

500

g

Hale’s Blue Boy Concentrated Cream Soda Flavored Syrup

100

g

Salt

1/8

tsp

Ingredients (for White Vermicelli)

Glutinous Rice Flour

150

g

Water

150

g

Sugar

50

g

Potato Starch   

40

g

Coconut Milk

500

g

Salt

1

tsp

Rice Flour

1

tbsp

Method (for Cream Soda Vermicelli)

1. Knead glutinous rice flour and potato starch together. Add water and Hale’s Blue Boy Concentrated Cream Soda Flavored Syrup. Knead till smooth and well combined.

2. Mold the dough in 2” long. Cook in boiling water. Once remove from boiling water, blanch in cold water immediately to stop cooking.      

3. Bring coconut milk, palm sugar and salt to boil. Add Cream Soda Vermicelli. Cook and remove from heat. Set aside.

Method (for white Vermicelli)

1. Knead glutinous rice flour, potato starch and water together till smooth and well combined.

2. Mold the dough in 2” long. Cook in boiling water. Once remove from boiling water, blanch in cold water immediately to stop cooking.      

3. Bring coconut milk, sugar and rice flour to boil. Add white Vermicelli. Cook and remove from heat. Set aside.

4. When serve, add both vermicelli in serving glass. Serve hot.

Remark : Ratio of concentrated syrup and other ingredients can be adjusted according to consumers preference in each region.
Source : Food News & Life,