Sago Dew dessert practice:

Red beans soaked in advance for more than four hours, add water to cook soft, boiled red beans add rock sugar to cook until melted, sago water to open the pot, cook to the left a little bit of the white core, turn off the fire and cover the lid to simmer for 15 minutes, fish out of the cool water.

Red beans add sago, pour in milk and mix well to eat.

Mango Sago Dew practice:

In the pot put the right amount of water, high heat to boil.

After the water boils, the sago dew rinsed under water.

Sago rinse immediately poured into the pot to boil.

When cooking, keep stirring to avoid sticking to the pot.

Turn off the heat when there is a small white spot left in the center of the sago, cover the pot and let it simmer for 5-10 minutes.

Simmer until the rice is completely transparent.

Pass the cooked sago under cool water so that it tastes crisp and not sticky.

Cut the mango in half horizontally, remove the core, and then in the mango horizontal and vertical cut knife, do not cut the skin Oh, and then finger in the skin after a press, the mango meat on the "bloom".

Dice the mango and put it in a bowl.

Add the sago and mango to the bowl.

Continue to add the right amount of roasted sencha and honey red beans.

Finally pour in the chilled coconut milk, and if you like a sweeter flavor, add a little honey to taste.

The delicious sago dessert is finished.

Summer eating, chilled to eat more cool Oh.