Practice: sago into a pot of boiling water, cook over high heat for 3 minutes, soak for 6 hours, pour into a basket, rinse again, the pot re-pour water, put sago, cook over high heat for 10 minutes. Peel and wash the sweet potatoes, cut into small pieces, add to the pot of boiling water and steam over high heat for 10 minutes, drizzle with honey for extra sweetness. In a dessert bowl, add sago, pour in pure milk, add sweet potato and mix.

Two, honey beans cold noodles

practice: red beans soaked one night in advance, clean, put into a casserole, pour water, medium heat and cook for 50 minutes, fish out and drain off the broth on a plate, sprinkle sugar, marinate for a few hours, honey red beans are ready. bowl of 50 grams of white cold powder, add half a bowl of cold white water and mix well, pour 1000 grams of water into the pot to boil, add the white cold powder paste, turn to medium-low heat and cook for 3 minutes, pour into the dish, natural cooling, wrapped in plastic wrap, put into the refrigerator to chill for 1 hour, take out, cut into small pieces, put into a bowl, pour into the milk, add the honey red beans and raisins and mix can be.

Three, creamy Yada seeds

Practice: Pour 160 grams of water into the pot, add 40 grams of sugar, boil over high heat, and then pour a few times into 200 grams of tapioca starch and mix well, and then wear gloves to knead the dough until smooth, divided into several, respectively, rolled into a thin strip, and then cut into small particles with a spatula, and sprinkle a little bit of tapioca to prevent sticking. Pour water into the pot to boil, put the good Yada seeds into the pot, high heat boil and then turn to medium heat and cook for 20 minutes, remove from the cool, drain off the water into a bowl, pour pure milk, add raisins and mix can be.

four, creamy turtle jelly

practice: 20 grams of turtle jelly powder in a bowl, add 100 grams of cold white water and mix well, pour 400 grams of water into the pot to boil, turn the heat down, pour turtle jelly paste, stirring constantly, cook until boiling, pour into the dish, naturally cooled, wrapped in plastic wrap, put in the refrigerator for 1 hour, take out, cut into small pieces, put into a bowl, add honey and condensed milk! Mix well, then pour pure milk and mix can be.

Five, mango sago dew

practice: sago into a pot of boiling water, cook over high heat for 3 minutes, soak for 6 hours, pour into the basket, rinse again, the pot re-pour water, put sago, cook over high heat for 10 minutes. Peel and core the mango, cut into small pieces, part of it into a cooking cup, add milk and condensed milk, beat into a mango milkshake, dessert bowl, add sago, pour mango milkshake, and then add mango grains to mix can be.

Six, purple potatoes taro round

practice: purple potatoes peeled and washed sliced, put into the steamer, steam over high heat for 15 minutes, put into the cooking machine, add a small amount of sugar and milk, into a delicate purple potatoes puree, poured into the dish, several times to add tapioca starch mix, kneaded into a smooth dough, purple potatoes puree and tapioca starch ratio is about 2:1, the dough is too dry, you can add some water, too sticky! If the dough is too dry, you can add some water, if it is too sticky, you can add more tapioca starch. Divide the dough into several parts, roll them into thin strips, and cut them into small pieces with a spatula, sprinkle a little bit of tapioca starch to prevent sticking. Pour water into the pot to boil, put the good taro rounds into the pot, high heat and cook until all the taro rounds float, and then cook for two or three minutes, fish out of the cool, drain off the water into a bowl, pour pure milk, add raisins and mix it.