Red bean sago dew
Ingredients: red beans, coix seed, sago, large flower beans, milk and sugar.
Exercise:
(1) Soak red beans, large flower beans and coix seed one night in advance;
(2) Boil water in a pot and add sago;
(3) Boil until there are white spots in the middle, and turn off the fire for 10 minute;
(4) Stewed sago is transparent;
(5) filtering sago, adding milk, and refrigerating in the refrigerator for half an hour;
(6) adding water to the red beans, the big flower beans and the coix seed and boiling until the red beans are soft;
(7) Drain the cooked red beans. Add sugar and mix well;
(8) Mix the prepared red beans and milk sago, and the smooth red beans and sago will be ready.
Fruit milk sago dew
Ingredients: sago, milk, condensed milk, pitaya.
Exercise:
(1) Find a big bowl of sago and fill it with water. Soak for about 15 minutes. Do not stir in the middle to avoid sago formation. Pitaya and milk are refrigerated in advance.
(2) Find a deep pot, drain as much water as possible, boil it, and pour in sago;
(3) Cook on high fire for about 10 minute. Don't cover the middle, often stir with a spoon to prevent sticking to the pot;
(4) Ten minutes later, the sago has been cooked to the middle, leaving only a little white heart. Turn off the fire and cover it for about ten minutes.
(6) Ten minutes later, sago is completely transparent. At this time, the sago is drained, then the mucus on the surface is washed away, and then it is poured into ice water and chilled for more than 20 minutes.
(7) Take two pitaya, cut them in the middle, scoop out the fruit balls with a spoon, then eat more leftovers, scoop in sago, pour in milk, add a teaspoon of condensed milk, stir well, and put in the fruit balls dug up before.