(1) Ingredients preparation: 2 mangoes from Tainong, 70g sago, pure milk 125ml, appropriate amount of honey, appropriate amount of water and appropriate amount of cold boiled water.

(2) Boil water in the pot. After the fire boils, add sago and stir with a spoon. After boiling for 20 minutes, turn off the fire when there is only a little white stone left in the middle, cover the pot, stew for about 5 minutes, take out, rinse the mucus with running water and put it in cold boiled water for later use.

(3) Remove the core of mango, and keep some neat and beautiful diced mango in cold storage as decoration. Put all the remaining pulp into the cooking machine, then pour in the milk and stir at high speed until it is thick and smooth.

(4) Take out the sago, control the moisture, put it into a container, add a proper amount of mango milk slurry, and decorate the diced mango.

2, sugar is not awkward

(1) Ingredients: glutinous rice flour 100g, sticky rice flour 20g, white sesame, peanuts, brown sugar 1, and clear water.

(2) Pour glutinous rice flour and sticky rice flour into a large bowl, add appropriate amount of water to form dough, then knead it into long strips, cut into equal-sized agents, and knead it into small balls for later use.

(3) Put peanuts in the microwave oven for 3 minutes, and sesame seeds 1 minute. After cooling, peel the peanuts and crush them together with sesame seeds with a rolling pin.

(4) Add water to the pot, boil it and put it into the kneaded glutinous rice balls. After all the dumplings float, cook for another minute and take them out for use.

(5) Put the brown sugar into another pot and pour in 150ml water. When it is cooked over medium heat until it is slightly thick, pour in the cooked glutinous rice balls and continue to cook over low heat for about 3 minutes. When cooking, shake the pot to avoid sticking it. Pick it up and put it on a plate, pour some sugar water on it and sprinkle with peanuts and sesame seeds.

3. Sweet potato syrup

(1) ingredient preparation: 1 sweet potato, 1 borneol sugar, 1 ginger.

(2) Peel the sweet potato and cut it into dices, and pat the ginger flat. Boil water in the pot, add sweet potato pieces, cover and cook until the sweet potatoes are soft.

(3) Finally, add borneol and cook until it melts.