Materials: Lipu taro moderate, 40 grams of sago, 1 bottle of milk, rock sugar moderate
Practice: 1, taro peeled, cut into small pieces (the process is best to wear gloves or there is something set of hands, do not directly touch the taro, or the hand will be itchy);
2, the first to the boiling water, and then diced taro pot stirring for a minute, and then on the lid of the pot on a small fire to cook! 20 minutes, taro soft can turn off the fire to cool, if you want to eat dessert, then according to their own taste sugar on the line.
3, began to cook the sago, first put the pot into the amount of water to boil, water boiled and poured into the sago to medium heat to cook, during the spoon to stir to prevent sticking to the pot, about 10 minutes or so, cook to the middle of the sago have a little bit of a small white heart, is not completely transparent can be turned off the heat and simmer for 15 minutes or so until the sago has no white heart represents the success of the cooking it! (If there are still small white spots, then a little more cooking on it)
4, the cooked sago into cold water or ice water to rinse, wash off the sticky liquid, so that after the cold water sago crystal clear;
5, cool taro poured milk;
6, and then use a sieve spoon sago drained scooped into the cool taro dessert, mix well;
A very simple and delicious afternoon tea dessert is ready, summer into the refrigerator after eating better taste Oh, ice cold, cool and addictive!
Tips:
1, taro I like the soft texture, so buy the Lipu taro.
2, sago remember to fish up into the cool water or ice water and then soak and drain, which is the key to the sago Q elasticity of the sago, sago once eaten, remember to fish up and drain the water in the box.
3, milk can be replaced with coconut milk or coconut milk.