It depends on personal taste. Generally, the ratio of sago and coconut milk is 2:3.
How to make coconut milk sago
1. Steps:
1. Boil water in a pot, reduce the heat to low, and put the sago directly into the pot Cook medium. Stir constantly during the cooking process. If it is a little cloudy at the beginning, ignore it and continue stirring. Slowly, I found that Simi became transparent. When Simi still has a little white spot in her heart, turn off the heat.
2. Pour the cooked sago into cold water. At this time, the sago will look like small pearls, very beautiful.
3. Pour the coconut milk into the sago, let it cool, and then add mango. Chill in the refrigerator.
2. Tips:
1. Don’t cook sago too hastily. Be sure to cook over medium-low heat while stirring to prevent sticking to the pan;
2. In order to avoid sticking to each other, the cooked sago should be soaked in cold water, and then taken out and drained when ready for use;
3. Small sago absorbs water very much, so a lot of water should be added when cooking to avoid being sucked dry. After cooking, take it out and put it into the coconut milk. The sago will continue to absorb water, the coconut milk will be absorbed, and it will taste sweet;
4. The freshly cooked sago should be eaten immediately after being refrigerated. , it will become less elastic due to excessive water absorption overnight. It is best to cook as much as you like.