Six ways to make sago before meals. It is refreshing and appetizing. It is an attractive dessert for New Year’s Eve dinner. It is worth collecting. Prepare ingredients and seasonings for papaya milk and sago. One papaya/30 grams of sugar/500 ml of milk/50 grams of sago. Step 1:
Boil water in a pot. The water must be boiling before putting the sago into the pot, otherwise the sago will easily fall apart and lose its shape. Cook until the sago is completely transparent, or a little white center can still be seen, then simmer until it is transparent.
Then take it out and rinse it with water to wash away the mucus, so that the sago will be more elastic.
Step 2: Peel and remove the seeds from the papaya, wash and cut into small cubes. Add milk and sugar to the pot and bring to a boil. Add the papaya and cook for one minute. Finally, add the cooked sago and mix well to enjoy. Come in winter.
A big bowl of hot papaya milk sago is so happy!
Prepare ingredients and seasonings for pearl meatballs and sago, 100 grams of glutinous rice flour/60 grams of sago/500 ml of coconut milk/35 grams of sugar/a little fruit. Step 1: Boil water in a pot, put the sago into the pot and cook.
If it becomes sticky, add cold water and cook again. Cook the sago until completely transparent, drain and set aside in a bowl.
Step 2: While cooking sago, you can roll into small pearl balls. Add appropriate amount of water to the glutinous rice flour, knead the glutinous rice flour into smooth dough first, and then roll the smooth dough into small pearl balls.
Step 3: Use a ball scooper to dig out the watermelon meatball balls and set aside. Boil water in a pot and cook the pearl meatballs until they float. Take out the cooked pearl meatballs and put them in ice water so that they will not stick to each other.
Together, take the milk pot and put the coconut milk into the pot, add the sugar and boil, prepare a large bowl, put the pearl balls and sago, pour the coconut milk, and finally garnish with fruits.
Prepare ingredients and seasonings for Coconut Pumpkin Sago Dew, 50 grams of sago/one small pumpkin/400 ml of coconut milk/appropriate amount of sugar/food processor Step 1: Stew the sago until it is completely transparent, drain it, put it in a bowl and chill it in the refrigerator for a better taste
Q bomb, pour the pumpkin puree into the pot and cook for 10 minutes. Step 2: Add sugar during the cooking process. Adjust the sweetness according to personal needs until the sugar is completely melted. Step 3: Prepare the two nutritious ingredients.
Finally, mix the sago and pumpkin puree together and enjoy.
The strong coconut fragrance is so delicious that I can't stop haha. Prepare the ingredients and seasonings: 350g of mango/100g of vanilla ice cream/100g of sago/1 grapefruit/1 summer orange/200ml of coconut milk.
Step: Add 2000 ml of water to the pot and bring to a boil. Put the sago into the pot and cook until transparent. Drain the sago into the ice water and soak it until cool. Drain it and set aside.
Step 2: Peel the grapefruit and summer orange into small pieces so that they don’t taste so sour. Cut the mango in half, then cut it into small pieces and put it into a food processor to puree, leaving one third of it cut.
Cut into small cubes for garnishing.
Step 3: Use a food processor to puree the mango, pour out the prepared mango puree, add ice cream and coconut milk and mix well, then add some grapefruit and summer orange and mix well, add sago and mix well again.
Finally, garnish with diced mango, grapefruit and summer orange flesh, and the simple and delicious poplar nectar is completed.
Prepare ingredients and seasonings for aloe vera and sago dew. American aloe vera, appropriate amount of sago, dice mango and aloe vera for later use. Step 1: Peel the aloe vera, wash off the aloe vera mucus with water, add water to the pot and bring the aloe vera to a boil over high heat.
Cook for 5 minutes, not more than 5 minutes, otherwise the aloe vera will boil.
Step 2: Boil the aloe vera and put it in ice water. After the sago is cooked, let it cool and put it in the refrigerator. Put half of the diced mango in the food processor, add milk or coconut milk and beat into mango puree. Leave the remaining half of the diced mango for garnishing.
, beat the mango puree and pour it out, add the cooked sago and aloe vera and stir evenly. Garnish the cup with diced mango and aloe vera and add a small mint leaf and it is ready to serve.
Prepare ingredients and seasoning for mango sago, 300g sago, 1 bottle of coconut juice, 2 to 3 mangoes.
Step 1: Wait for the water to boil completely, put the sago in and cook until the sago is transparent, about 15 minutes, take it out, let it cool and refrigerate it for later use.
Step 2: Cut half of the mango into strips and half into dices. You can process some watermelon dices. Put the coconut milk and mango strips into a food processor and squeeze into mango and coconut juice. Mix the chilled sago and mango and coconut juice.
Stir evenly, add diced mango and other fruits to garnish and serve.
Chrysanthemum Story Sago, also called sago rice, is a specialty of Indonesia. Some sago is made from tapioca flour, wheat starch, and corn flour, and some is made from starch extracted from palm plants. It is a processed rice shaped like a pearl.
Sago comes in both large and small sizes. The one we often see on the market is slightly smaller, which is what we use for desserts.
There is also a big one, which is used to make the pearls in bubble milk tea, which is sago.
From the preparation of these desserts, we can see that cooking sago is a task that tests skills. As for what kind of fruit to make and what kind of dessert, it depends on personal preference. Pair it with coconut milk or milk, and it is delicious.
, hope you like it.
Food is worth sharing and life needs to be recorded. Juzi Food Diary will go with you.