不正宗的泡鲁达

“菜菜美食日记”是我关注的一个美食公众号。看到菜菜最近做了一个甜品叫“泡鲁达”，是我从没听说过的，便很是好奇。原来泡鲁达是一款从缅甸传到云南德宏的小甜品，它是甜品名falooda的音译。读完做法觉得家里有类似食材，就操作起来。虽然就地取材用料很不正宗，但菜菜的乐观的态度和对生活的热爱却很正宗地接收到了。
不正宗体现在以下几个方面：
一、用乌饭代替了紫米
二、用黄桃代替了芒果
三、用牛奶代替了椰奶
四、用姐姐做的椰丝面包代替了缅甸的面包干。幸亏有姐姐的椰丝夹心面包加持，使得这款甜品有了热带风惰元素。
The Diary of Vegetable and Food is a public number that I pay close attention to. I was curious to see that "cai cai”had recently made a dessert called "Paoluda", which I had never heard of before. The original "Paoluda" is a small dessert from Myanmar to Dehong, Yunnan Province. It is a transliteration of the name of the dessert falooda. After reading, I felt that there were similar ingredients in my family, so I did it. Although the food at home is very unorthodox, the optimistic attitude and love of life of "cai cai”are received authentically.
Unorthodox is reflected in the following aspects:
1. Replacing Purple Rice with Black Rice
2. Replacing Mango with Yellow Peach
3. Replace Coconut Milk with Milk
4. Replace Myanmar's dry bread with coconut bread made by my sister. Thanks to the help of my sister's coconut sandwich bread, this dessert has a tropical inert element.

用料  

不正宗的泡鲁达的做法  

1. 1、正宗的应该用紫米，我家有宜兴特产乌米，所以就是它啰。

2. 2、煮熟取50克乌米饭备用。

3. 3、开水煮至西米中心有一点白，关火焖10分钟。

4. 4、开黄桃罐头，取半个黄桃。

5. 5、将黄桃斜切成块备用。

6. 6、姐姐做的夹心椰丝面包非常好吃。

7. 7、将面包切片，烤箱180度10分钟烤至表面金黄。

8. 8、50克奶粉加60ml热水冲成牛奶。

9. 9、将烧熟的西米放入冰水中泡一泡，西米会Q弾有嚼劲。

10. 10、取玻璃碗将西米倒入。

11. 11、加入乌米饭。

12. 12、铺上黄桃，碗边插入烤好的面包干，浇上牛奶。食材虽不正宗，但也是很好的哟。

小贴士

喜欢甜度高的友友可以在乌米饭中拌入白糖。