Sago, coconut milk, sugar
Practice: 1. Soak sago in water for 2 hours, then add boiling water and stir until transparent.
2. Add coconut milk and sugar and cook together until it is opened again.
Litchi sago material:
Litchi 10, 2 mint, sago, a few drops of lemon juice.
Exercise:
1. Pick the mint leaves, add water and freeze them into ice cubes for later use, and leave one mint leaf for later use.
2. Cook sago and let it cool for later use.
3. Peel and core litchi, put it in a blender and add water to stir evenly.
4. Filter out litchi juice and put it in a cup, and add lemon juice to taste.
5. Add sago, add mint ice and decorate with mint leaves.
Taro and sago materials:
1 taro, 100g sago, 100g rock sugar, 100 ml coconut milk, 200 ml clear water.
Practice: 1, peeled taro, washed, diced, steamed in a steamer for 20 minutes until cooked, then 1/3 diced cooked taro for later use, and the remaining 2/3 were further processed into taro in a blender.
2. Boil a pot of boiling water in the pot, pour sago when it boils, and cook for 10 minute until there is only a small white spot in the middle, then turn off the fire, cover the pot and stew for 10 minute, and the sago will be completely cooked (stirring is needed from time to time to prevent sticking to the bottom).
3. Pour the cooked sago into cold water and take it out after supercooling the river.
4. Brush the pan where sago is cooked, pour 200ml of clear water, add crystal sugar to dissolve, then put the chopped taro into the pan and stir evenly, then add 1/3 portions of diced taro to cook together, and then pour coconut milk and stir evenly. After boiling, add the cooked sago, mix well and turn off the heat.
Three sweet potato sago material:
1 .200g of red beans, 200g of mung beans, 200g of red sweet potatoes, 200g of yellow sweet potatoes, 200g of taro, 2 slices of vanilla leaves, 300g of sago dew, coconut milk 1700㏄, and 200g of sugar.
Practice: 1. Boil adzuki beans and mung beans for later use; Soak red and yellow sweet potatoes, taro and vanilla leaves in water for about 3 minutes, and take them out for later use.
2. Cook sago until it is transparent, take it out and pour it with cold water for later use.
3. Cook red and yellow sweet potatoes and taro until soft and cooked.
4. Add sago dew and material 4 into the pot of practice 3 and bring to a boil over medium heat.
5. Put Method 4 into a bowl, add Material 5, and stir well to enjoy.
Pineapple sago material:
West Gu Mi100g, jackfruit150g, fructose 60g, 3 tablespoons sugar, 2 cups water, 1/2 tablespoons salt, and 1/2 cups coconut milk.
Practice: 1. ) Pour 3 cups of water into the pot, bring it to a boil, pour it into West Gu Mi, and stir gently to avoid sticking to the pot. When the West Gu Mi becomes transparent, pick it up and rinse it with cold water for later use.
2.) Mix the seasonings, boil them, cool them and put them in the refrigerator.
3) Cut the jackfruit into long strips, soak it in fructose, and take it out after 5 minutes.
4.) In a bowl, put the West Gu Mi, then pour the seasoning of the method (2), and finally add the jackfruit. At this time, you can also pour a little coconut milk according to your personal taste.
Yali similu
Materials: west Gu Mi100g, pear 200g, seasoning: rock sugar100g.
Practice: 1. Wash, peel, core, chop, put into a pot, add 5 cups of water and boil for 30 minutes;
2. Remove pear dregs and leave juice;
3. Boil the pear juice again, add in the West Gu Mi, and simmer until it is completely transparent;
4. Add rock sugar to dissolve.
Papaya sago dew consists of sago (half bowl), Hawaiian papaya (half bowl), coconut juice (1 box, 1 liter) and sugar (10 tablespoon).
Exercise:
1. Cut papaya into half seeds, cut into long strips, make several cuts on the pulp with a knife, cut it from the pulp skin and peel it.
2. Boil half a pot of water, pour sago and cook for 2 minutes, stirring constantly to avoid sago sticking to the pot.
3. Take out the sago until the outside of the sago becomes transparent with a white core in the middle, pour it into cold water, cool it, and then take out the drained water with a sieve.
4. Boil another half pot of water, pour sago and cook for 5 minutes until the white core in the middle of sago disappears and becomes crystal clear. Turn off the fire immediately and fish out the second cold river.
5. Pour the water out of the pot, pour 1 box of coconut juice into the pot and heat it, add 10 tablespoon of sugar, and mix well with the cooked sago and papaya to start. If you want to eat frozen papaya sago, you can open the refrigerator 1 hour.
Fruit sago material:
Sago, milk (or coconut milk), fruit (strawberry, watermelon, apple or your favorite fruit).
Practice: 1. Wash sago with clear water, then boil a pot of water and put sago into boiling water. Note: stir with a spoon when cooking, or sago will stick to the bottom of the pot.
2. Boil sago until it is translucent, then separate sago from hot water, then boil a pot of boiling water, and then put the freshly cooked sago into boiling water until it is translucent and separated from water. Boil until it is completely transparent, and pour out all the boiling water.
Boil a small can of milk with a little sugar. (Suggestion: Use coconut milk instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. )
4. Pour the milk into Simiri and cook it together. It won't take long. Put the cooked sago milk in the refrigerator until it freezes. After sago is cured, it is cold water, which will make it Q.
Tofu sago dew material:
Jade tofu 1, pitaya 1/3, peach 1, watermelon and coconut milk sago.
Practice: 1. Dice all the jadeite tofu for later use.
2. Wash and peel pitaya and watermelon and cut them into cubes; Take the peaches out of the jar and dice them for later use.
3. Put the materials of methods 1 and 2 into a container, and then pour in coconut milk sago.
Melon sago
Ingredients: sago, cantaloupe, sugar.
Practice: 1, sago is cooked in a boiling pot and drenched with water for later use.
2. Add sugar to water, boil it into syrup, and cool it.
3. Wash and peel the honeydew melon, take out the pulp, cut it into small pieces and stir it into juice.
4. Mix the juice, sugar water and sago in the refrigerator, put them in a small bowl and sprinkle with some honeydew melons.