A, Yang Zhi Ganluo
Main ingredients: 100 grams of sago, mango, red grapefruit half Milk 200 grams of coconut milk 200 grams of sugar
Production process:
1, prepare the materials
2, sago beforehand, without soaking, directly into the pot, add water, boil on high heat and turn to a small fire to cook for 10 minutes
3, Cover the lid to soak for 15 minutes, open the lid can be seen there are still white spots
4, with water to rinse off the cooking out of the sticky liquid, put the filtered sago into the pot to add water to the second boil, turn the heat down to cook for 10 minutes, and then cover the lid to simmer for 15 minutes. Stir the sago with chopsticks constantly to avoid mush. Stewed sago and then rinsed with water can be, so that the sago cooked out of the Q bullet, no white spots
5, mango peeled and cut into chunks, divided into two parts to use
6, a mango into a blender
7, blended into mango puree
8, coconut milk and milk poured into a pot
9, according to personal preferences, add the right amount of sugar to taste!
10, half of the red grapefruit peeled out the pulp, mango cut into small dices spare
11, all the ingredients into the refrigerator, eat before the bowl, add mango puree and sago
12, pour into the boiled milk and mix well, with another mango diced decorative, add an appropriate amount of red grapefruit pulp, drizzled with an appropriate amount of light cream can be eaten
Two, Hong Kong-style Dessert Yangzhi Ganluo
Main ingredients: mango 3 (about 1000g) sago 100g grapefruit half coconut milk 180g milk 100g sugar 50g
production process:
1, cooking pot sitting in the water, high heat to a boil, add the sago, boil to medium heat, cook for about 15 minutes, stirring constantly during the period, to prevent sticking to the bottom of the pot;
2, 15 minutes later, cover the pot, turn off the heat and simmer for 5 to 10 minutes, until the sago is basically no white spots, if there are still white spots, you can turn on the heat and cook for a while, simmer for a while;
3, fish out the sago, with running water to rinse off the mucus;
4, soak into the ice water standby.
5, the milk, coconut milk and sugar into the cooking pot, low heat until the sugar melted, turn off the heat and cool standby.
6, the grapefruit peeled off the outer skin, and then tear off the inner layer of thin skin, peel out the pulp, refrigerated spare.
7, mango to take the pulp, method: horizontal knife along the core sliced down two pieces of thick meat, in the flesh of the knife, from the skin side up a push, the flesh of the diced immediately into a flower-like spread, and then sliced down the diced pulp can be;
8, leaving some neat and beautiful mango diced, refrigerated for decoration;
9, the rest of the whole pulp into the blending cylinder of the cooker, and then add the cooled Coconut Milk Milk Sugar Liquid;
10, whisked until smooth;
11, the sago out, drained, and mixed with mango pulp, if not eaten for a while, can be sealed and refrigerated.
12, eat, take the appropriate amount of mango sago pulp into the container, and then sprinkle with grapefruit grains and diced mango, you can