One: . Coconut Sago Dew

Ingredients: sago, coconut flour, a bag of fresh milk.

Practice of coconut sago dessert:

The practice of this dong has different claims, some people say that the sago must be soaked for more than half an hour before cooking, and some people say that it 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 the refrigerator chilled.

II. Coconut Sago Dew

Preparation: sago (portions customized), a can of coconut milk, a can of Sanshua evaporated milk, sugar (customized), taro (customized), water.

Practice of coconut sago dew:

Step 1. Taro peeled, steamed, cut into small pieces. Spare.

Step 2. Sago soak, hair until translucent can be.

Step 3. Boil water in the pot, put the sago, once again with a strong fire to boil, if the water is too little to lead to the sago paste, don't worry, add a little boiling water and stir hard to stir the sago on the line. But the ratio of water and sago at this time is best 2:1.

Step 4. In the stirred sago pot with 1/2 can of coconut milk, 1/4 can of three flowers of milk, cut into small pieces of taro, and then add water and sugar, at this time, the ratio of water + coconut milk + three flowers of milk and sago + taro is 5:1.5 once again with medium heat to boil. Then, the coconut sago dew is complete!

Three: silver chrysanthemum sago dessert practice

1. Boil water in a pot, change to a low flame, put the panned sago into the pot to cook. Cooking process should be constantly stirring, until the sago becomes transparent. When there is still a small white spot in the heart of the sago, turn off the heat.

2. Pass the cooked sago through cool water.

3. Juice the carrots, and chrysanthemums, rock sugar together, boil into a bowl, add as sago, and wait for it to cool before drinking. You can also put it in the refrigerator.