Food preparation
Coconut milk 180ml, brewed coconut powder 50g, milk 120ml, sago 60g and sugar 90g.
Method step
1. Put coconut milk, coconut powder, milk and sugar into the pot, mix them and cook them with low fire until the sugar melts and just boils, then turn off the fire, cool them and put them in the refrigerator.
2. Soak sago for 65,438+05 minutes in advance, put it in appropriate amount of boiling water, open the lid and cook over medium heat, during which the water in the pot will become sticky. In order to avoid sticking to the bottom, it is necessary to stir the bottom of the pot with a spoon frequently and add cold water two or three times.
3. It takes about 15-20 minutes to cook sago until it is completely transparent without turning off the fire.
4. Soak it in ice water immediately until it is completely cooled, take it out, drain it and put it in a bowl.
5. Pour the frozen coconut milk into the cooked sago and mix well. Decorate with mint leaves and watermelon.
skill
1. Don't soak the sago for too long, or it will spread out and be undercooked.
2. If you can't buy coconut milk, you can cook sago and pour it directly into the iced canned coconut milk, which is a quick practice.
Method for making papaya coconut milk sago dew
Food preparation
250 grams of papaya, 2 packets of coconut powder, 50 grams of sago, and appropriate amount of sugar.
Method step
1. Bring the water to a boil, add sago, cook for 5 minutes, turn off the fire and stew for 20 minutes until transparent, and drain for later use.
2. Re-pour the water into the pot to boil, add papaya to boil, add sugar, pour transparent sago to boil, and turn off the heat.
3. Add coconut powder and mix well.
4. Pour sago into boiling water, stir sago continuously, and cook for 10- 15 minutes until sago becomes transparent or there are no milky spots in the inner layer of sago, indicating that sago is ripe.
Practice of fresh fruit coconut milk sago dew
Food preparation
Sago100g, coconut juice150g, sugar 200g, evaporated milk 50g, canned yellow peach 50g, canned pineapple 50g and fresh strawberry 50g.
Method step
1. Soak the sago in clean water for half an hour, and cut the yellow peach, pineapple and strawberry into pieces.
2. Add water to the pot and bring to a boil. Add sago and cook until transparent, then pour it into barbed wire, soak it in clear water and drain it.
3. Add 800g of water to the pot and bring to a boil. Add the cooked sago and sugar to boil, then add coconut milk and light milk to boil, and add fruit to the bowl.
skill
1. sago should be soaked in water first, so that it is easy to cook and produce a transparent texture.
2. After the sago is cooked, soak it in water to reduce the viscosity and make it fresh and tidy.
The method of taro, coconut milk and sago dew
Food preparation
50g of taro, 2 cups of coconut juice1/,20g of sago, 20g of fresh milk, and appropriate amount of rock sugar.
Method step
1. Peel taro, wash, dice and cook with water.
2. Wash sago, and then add water to the pot. After the water boils, add sago and cook for about 15 minutes. Pay attention to stirring when cooking to prevent sticking together.
3./kloc-Turn off the fire after 0/5 minutes, keep stewing for about 20 minutes, and add rock sugar to make sago.
4. Add warm coconut milk, fresh milk and taro granules to the prepared sago dew and stir well.