Soak the sago well in water for about an hour or longer, like half a day, it's fine, you can soak the sago while you're going to work and then cook it when you come back from work. Soaked sago is easier to cook through, but if you're a lazy cat, it's a lot easier to just add enough water to put it in the pressure cooker and boil it for ten minutes. Of course, if you lift the lid and find that they've all melted, it's just a matter of not getting the timing right!

Cooked sago is transparent as a pearl as round and moist, if you can observe with the naked eye in the middle of the rice grains and a small white spot, that means that it is not cooked through, it is recommended to re-boil the pot to fire!

Sago is ready for the next step.

Pour two hearings of coconut milk into the pot to boil, do not use iron pots and frying pans, casseroles and so on, stainless steel pots and pans is the best, can not use aluminum pots and pans can also be. Then the cooked sago (basically stick together in a transparent pile) poured into the coconut milk and stirred, so that they are fully separated, scattered in the pot, this process requires some patience, or stick together is very affecting the appearance.

When you realize that all the rice grains are separated and floating in the coconut milk, this sago soup is finished.

Well, now let the greedy cat take a closer look at the sago, milky white coconut milk, evenly distributed grains of transparent pearl-like sago, good-looking Oh! And then taste, wow! Creamy and rich, sago smooth, medium feeling, tsk, nothing to say, eat it!

But we recommend drinking it while it's hot, otherwise it will freeze together when it's cold!

10 Sago Dew

Coconut Milk Sago Dew

Ingredients: Sago (I was told that the big supermarkets sell it, I did not find it in the nearby Ng Foo Supermarket. Finally bought in the market, 4 yuan / catty), coconut flour, a bag of fresh milk

Practice:

The practice of this East East of the saying is different, some people say that sago must be soaked for more than half an hour before cooking, and some people say that must not be soaked. I made it according to the second method.

1. Boil water in a pot, reduce the heat and put the soaked (I soaked it once) sago into the pot to cook. The process of cooking should be constantly stirring, the beginning of some cloudy, no matter, continue to stir. Slowly slowly, you will find that the sago becomes transparent. When there is a small white spot in the heart of the sago, turn off the heat.

2. Put the boiled sago over cool water, this time the sago is like a grain of small pearl, very beautiful.

3. Boil water in the pot and change to low heat, pour a small bag of coconut flour, add a few icing sugar, two spoons of sugar, pour a bag of fresh milk and continue to cook. Time to master yourself.

4. Pour the cooked coconut milk into the sago, let it cool, you can add watermelon. Put in the refrigerator to chill.

Coconut Sago Dew

Materials Used:

Coconut milk a can, sugar, 1 liter of milk, sago, large glass containers

Methods:

1. Sago soaked in water for 20-30 minutes, a short period of time is easy to come out of the white core, a long time on the broken.

2. A liter of water in the pot, pour milk, coconut milk and sago, stirring constantly, or it is easy to stain the pot.

3. Turn off the heat when the pot is boiling, and put in the sugar when the sago is cooked transparent.

Raw fruit tian gan bao sago dew

Materials (12 people portion): sago 3 two, tian gan bao 5, strawberries, honeydew melon (cut) each a little, sugar 2 two, water 4 two

Methods:

One, the first sago with water soak 2 hours.

Two: Boil water, sago and sugar together.

Third, after the snow freeze, add tian shen bao, raw fruit particles to become.

Function: Sago has slippery colon and moisturizing effect. This unique sago soup is effective for people with weak spleen and stomach, insufficient vital energy and bad heart and lungs.

Simple Homemade Fruit Sago Dew

1, put the sago into the water to wash and soak clean.

2, put a pot of water to boil, put the sago into the boiling water. (Note: Stir with a spoon while boiling, otherwise the sago will stick to the bottom of the pot.)

3. Boil until the sago is translucent, then separate the sago from the hot water.

4, another pot of boiling water, just cooked to translucent separated from the water of the sago and then put into the boiling water to cook.

5, until all transparent, the boiling water to go.

6, boil a small pot of milk, put a little sugar. (Suggestion: use coconut milk instead of milk, coconut milk will be more fragrant, if you do not like coconut milk, milk can also be.)

7, pour the milk into the sago to cook together, do not have to cook too long.

8, put the cooked sago milk in the refrigerator until frozen.

9, today's preparation is lychee (note: you can due to their favorite fruit into the frozen sago dew), put the peeled lychee into the sago dew, and finally finished.

Raw materials: sago (supermarket), milk, watermelon, canned peaches

Making process: wash the sago, pour into boiling water over medium heat, stirring constantly until the sago from white to transparent; sago out into the glass containers, and then pour into the milk, and add cut watermelon, peaches; into the refrigerator to freeze, OK!

1 serving Calories 178 Carbohydrates 36g

Protein 2g Fat 4g

Ingredients:

1 Grapefruit

Satayama Grapefruit 1/2 pcs

Mango 2 pcs

Poplar Peach 1 pc

Sago 4/120g

Water 2cups

Low Fat Milk 2 cups

Sugar 2/3 cup

Fresh cream 1/2 cup

Practice:

(1) Wash the sago, boil it in water until transparent, and then drain it in cold water.

(2) Yang Peach washed, de-core and cut into pieces.

(3) Cut open the pomelo and grapefruit, remove the flesh from the coat, and dismantle.

(4) Mango peeled and cored, a juice, a cut grain.

(5) Boil dissolved sugar in 2 cups of water, let it cool down and add all the ingredients, mix well, refrigerate and drink.

Rot bean curd and ginkgo sago soup

Information :

Rot bean curd

2 taels (80g)

Ginkgo 1 taels (40g)

Sago 1 1/2 (60g)

Icing sugar 3 taels (120g)

Water 5 cups

Preparation :

1

Shell the ginkgo, remove the coat, remove the heart and wash.

2.

Wash sago, soak it for 10 minutes, put it in boiling water and cook it slowly until transparent, pour it in a sieve, rinse it with water until it cools down, and drain off the water.

3.

Rinse the bean curd bamboo and tear it; rinse the rock sugar slightly with water and break it.

4. Boil 5 cups of water, put in the ginkgo roll 10 minutes, add the bamboo roll until melted, under the rock sugar, sago, boil until the sugar dissolves.

Taro Sago Dew

Taro 1

Sago 1 package

Milk 1 liter

Cold water

Sugar 3 tbsp

(1) Peel taro and wash it.

(2) Cutting into thin slices will make the taro easier to cook.

(3)Put the sliced taro into the microwave oven and microwave for 3 to 5 minutes to cook through.

(4)Mix the cooked taro with a little water to make mashed taro.

(5)Soak the sago rice in water for 5 minutes first to speed up the cooking process.

(6) Cook the sago rice in boiling water until there are only a few small white grains left in the center.

(7) Add the taro puree and milk to the pot and mix well.

(8)Finally, add the granulated sugar and sago to the taro milk and mix until the sugar is dissolved, and you have a nice taro puree sago dessert.

Western rice 1 cup

Taro 1

Water 9 cups

Icing sugar 2/3 cup

(1) 6 cups of water heated to a boil, the sago will be added to the rice to cook until it becomes a translucent color of rice, and then add the icing sugar to cook until it is dissolved and then ready to use.

(2) taro peeled, washed and sliced, put into the electric pot to steam 20 ~ 25 minutes, immediately after the removal of the pressure into a puree, then add 3 cups of water to boil and mix well and then will be method (1) of the sago rice to add mix well to eat. It's even better when served chilled.

Saying that there is a need to soak and no need to soak two suggestions:

Sago first soak for an hour. Boil water, add sago and stir as it will stick to the bottom. Boil until translucent, replace with boiling water and continue to cook until fully transparent. Prepare milk, add boiled sago, cook for a while longer, cool, put the fruit, put in the refrigerator to ice for a while.

My recipe:

Bring the water to a boil, add the sago, stirring as it boils, until it is completely transparent. Pour off the boiling water, put in purified water and wash twice, until each one is like a transparent pearl. Pour off the water, put in the milk, add the fruit, stir, let the fruit and milk "dissolve" each other, and put it in the refrigerator.

Don't soak them, but boil them. There should be enough water to cook them until they are transparent, then use a slotted spoon to remove them from the water and let them cool down. To eat, you can add condensed milk and diced fruits like watermelon, apple, banana, etc. It is even better when chilled. Macaroni soup dumplings sugar water ingredients: macaroni, dumplings, rock sugar, a piece of ginger The method is simple, the first with the right amount of water and ginger to soften the macaroni, until the macaroni boiled to the big transparent add rock sugar and dumplings, cook until the dumplings floated on the line. Bite a bite, so happy ah Lotus seed mung bean hollow powder sugar water is super simple, the mung bean, lotus seed soak well, and then add a few pieces of rock sugar into the pot with slow fire cooking.

At the same time, use boiling water to cook the semolina, after cooking, pass it through cold water and then put it into the cooked green beans and lotus seeds to boil.

Out of the pot cooled and chilled of ......

Be patient ...... chilled to taste!