fusion souffle

Haha....i make souffle again. This time i got a better result though it isn't the best.:P

Because i cross-over with yam buree and sago,its moisture i think limited the growth of souffle.

However, i like this favour is  better than the original favour and the steps are still easy to follow as well:)

So as my honey...he loves the favour balance of eggs and yam.

 

see the link below of making souffle:

http://www.christinesrecipes.com/2008/07/souffl.html

 

the recipe is from  the Australian Chinese that i mention before.

btw, if you wanna make the one i made,just prepare few more steps before making the batter.

1) boil some chopped yam/ sweet potatoes for 10 mins or til tender, then mesh it

2) prepare 4 tablespoon sago and place it in cold water for 20 mins, cook in boiled water for 10 mins. stir while cooking

    then rinse the sago.

3)place the buree and sago in a bowl and add 2 tablespoons of brown sugar( or white sugar), mix them well .

4)place 1/3 the mixtures ( depends how many bowls you will make,i made 3 bowls so i made 1/3) in the bowl and then place the egg mixture and bake it. 

 

Enjoy:)