Ingredients

Sago, xylitol-containing milk, pomegranate granules

Practice

1. Boil water in a pot, put the amalgamated sago into the pot and cook it on a low heat until there is still a small white spot in the sago, then turn off the heat.

2. Put the boiled sago over cool water, pour in a bag of fresh milk, and cook together until the milk boils.

3. Put in the pomegranate grains, chilled and served.

Note:

1 Sago should be stirred constantly during the cooking process, otherwise it is easy to stick to the pot.

2 If you don't have milk, use coconut milk instead.

Milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate for the absorption of calcium. There are at least 100 different types of milk, including water, fat, phospholipids, protein, lactose, and inorganic salts.

Sago has the nutritional effect of strengthening the spleen, tonifying the lungs and resolving phlegm, and has the effect of curing weak spleen and stomach and indigestion; sago also has the function of restoring the skin's natural moisturizing properties, which is suitable for people who are weak and weak, recovering from post-partum illnesses, suffering from indigestion, and suffering from fatigue and weakness; and it is suitable for people who suffer from lung qi deficiency, pulmonary tuberculosis, and lung impotence and coughing.

Note: Diabetics should not eat.