? The raw materials to be prepared are sago, milk, coconut milk (or coconut powder), white sugar and a little red rice flour. 250g sago is ground into powder or granules and divided into two parts for later use.
125g, add coconut milk+milk, 50g coconut milk, 60g milk and 50g water. If there is no coconut milk, you can mix coconut powder with milk. If you don't want to add water, you can use milk or whole coconut milk instead of water. Look at personal preferences and tastes. Add 50 grams of sugar and the finished product is slightly sweet. I hope my favorite candy is a little sweet. If you are not sure whether it is too sweet or too weak, you can mix it evenly and take a little western rice flour to taste and judge the sweetness.
? In another part, I added a little red rice flour in order to increase the color and level difference of the finished product. A little pink is enough. In order to enrich the flavor, I also added a spoonful of homemade rose sauce, which is preserved with sugar, so I only added 15g sugar. 170g of water was used.
? Simi is hard in texture. If you use a wall breaker or blender for five to ten minutes, it can't be completely turned into powder, but there are still some particles. Even after being mixed with water, it cannot be completely melted. The specific amount of water added should be adjusted according to my amount of water added and the water absorption of sago, so as to be able to stir out thick silk. Too thin will be soft and rotten, too dry will taste hard. You can gradually add water to make sago absorb enough water, and then increase or decrease it moderately.
? Prepare a small mold. I only have some molds for baking fruit lamps. It's best to buy a small ceramic bowl with a cake. Brush a little oil in a small cup or bowl (for good demoulding after steaming) and spoon in delicious sago. If you like cooking with stuffing, first put a spoonful of sago, add the stuffing, and finally cover it with a layer of sago. Or you can mix corn kernels and red beans. Refer to the ingredients of charity cakes sold outside and add your favorite materials. It became a sago cake. I steamed 12- 15 minutes in a pressure cooker. Pure sago can be completely transparent, mixed and cooked.
? This amount of sago, my small mold made about 20~22 finished products. Simiri coconut milk will have a strong fragrance only after it is thoroughly cooled, but the taste is not obvious when it is hot. When steamed with milk, it is not as milky as expected, but it is transparent and slightly white. On the contrary, with the addition of red rice flour, the steamed color is darker than before. It tastes with a faint scent of roses. Made some pure coconut milk, made some pure Redmi, and made some mixed colors. After thorough cooling, the finished product will bite. QQ is soft and waxy. It is elastic, very tough and delicious.