Raw materials:

1, sago: 1 00g 2, almond dew:1listen 3, sugar: 5 tablespoons (increase or decrease according to personal taste).

4. Various seasonal fruits (such as mangoes) 5. Three-flower condensed milk: 2 tablespoons.

Exercise:

1. After the water boils, pour in sago, wait until it boils again, turn off the fire and soak for 20 minutes, then soak in cold water.

2. When the water boils again, pour in the soaked sago. When the sago is cooked until it is transparent, add the whole jar of almond dew and light milk, turn off the heat after boiling, let it cool and put it in the refrigerator for later use.

3. Wash, peel and dice all kinds of seasonal fruits.

4, sago is filled with almond dew, fished out and placed in a beautiful glass container, and a bowl of sago is ready.

2. Melon sago

Ingredients: syrup (honey), sago and honeydew melon.

Method:

1。 Boil 500 grams of water, add 750 grams of sugar, stir while adding, and get 638 ml of syrup (it is better to use honey directly, but it is more expensive), and let it cool.

2。 Add 5 times of cold water to sago, stew it for 30 minutes on medium fire, take it out after 20 minutes, rinse it with cold water, and add it to syrup or honey for preservation.

3。 Cut the honey dew into small grains (4 grains in size), add it into the prepared sago dew, and put it in the refrigerator for 1-2 hours.

Tip: 1. Change honey dew into coconut milk or coconut milk, and it becomes coconut milk sago.

2。 Melon should not be too big, otherwise it will sink to the bottom, more or less according to personal preferences. You can't leave it for too long, or the honeydew melon won't be crisp.

3。 Add less syrup or honey, and add it if it is not sweet. If it is too sweet, there is no way.