Yangzhi Manna is a Hong Kong-style dessert that is rich in vitamins and very beneficial to human health. The main ingredients of mango and pomelo are fruits with high vitamin content. In addition to being a good summer snack, it is also antibacterial and anti-inflammatory, quenches thirst and moisturizes dryness, prevents cardiovascular and cerebral vascular diseases, lowers blood sugar, and makes the skin moist and supple and many other effects. Whether children or pregnant women eat, are very favorable to health.

In addition to these two fruits, coconut milk, cream and sago are also added to this Yangzhi Ganache, which not only adds a rich flavor to the dessert, but also makes the texture more moist, smooth and Q-bouncy and interesting. The whole dessert gives a feeling of freshness and liveliness in a rich and smooth flavor, sweet but not greasy, delicious and summer heat relief. In the sweltering summer, a cup of it will definitely live up to its reputation as "manna".

It is a Hong Kong-style dessert mango puree 340 grams, 30 grams of sugar syrup (half the amount of boiled), boiled sago (drained) 100 grams, 50 grams of coconut milk, 25 grams of animal cream, 30 grams of sugar syrup (half the amount of boiled)

Yang Zhi Ganluo tutorials in graphic arts:

one, Cooking sago method:

1, pot add 2 cups of 500ml water to boil, then add the sago with medium-low heat to cook for 15 minutes, from time to time with a spatula to stir the bottom of the pot so as not to paste the pot.

2, 15 minutes after cooking, visible sago has become transparent color, but the center is still half white. Turn off the heat, add the lid and simmer for another 10 minutes or so until the sago becomes fully transparent color.

3, with a strainer out of the sago, rinse with cool water, and let cool naturally.

Cooking sago notes:

1, cooking sago must first boil the water, and then under the sago, if the cold water in the pot, it is cooked into a pot of paste, and the heart is not easy to cook through.

2, sago in the process of cooking will continue to absorb water expansion, so when you cook the Hou water to put some more, less water will soon be cooked dry, lumps.

3, I bought sago is considered medium size, cooking time slightly longer. If it is small sago cook 10-12 minutes. Cooked sago to immediately over cool water, do not long simmer in the pot, so that the sago will lose the Q cool taste.

4., cooked sago cooled and mixed with coconut milk, light cream and syrup refrigerated, so that the sago more flavorful, and sago is not easy to lump. In the eating time at any time convenient to take.

Second, the method of making puree:

1, sugar + water over low heat until the sugar is dissolved, remove from the fire and let cool into the syrup water.

2, take 100 grams of cooked sago, add 50 grams of coconut milk, 25 grams of light cream, 1/2 cooked syrup water (30 grams).

3. Mix the sago and the liquid with a spoon, do not let it clump, seal it in the refrigerator and set aside.

4 、Slice the mango sideways into thirds and scoop out the pulp with a spoon. Cut some of the mango into small pieces, and dissect out the grapefruit and set aside.

5, 340 grams of mango flesh + 1/2 of the syrup water into a blender and puree, put into a container sealed and refrigerated.

6, when you want to eat, take the mango puree in the bottom of the cup 2/3 full, and then fill 1/3 of the amount of sago coconut milk juice, on the surface of the sprinkle mango and grapefruit particles can be. Stir well with a spoon when serving.

Picture of the finished product:

Yangzhi Ganache Tips:

1, the best way to buy mangoes is to buy golden yellow, ripe mangoes are sweet enough, if the skin is yellowish mangoes will not be as strong mango flavor.

2, grapefruit meat is very tender, when dissecting the Hou should be careful to use a knife to open. Grapefruit is more acidic and expensive. If you can't get grapefruit, you can use regular honeydew or orange instead.

3, the syrup can be boiled more than once, to eat the time when you can always put. The amount of sugar to do cold drinks must be put enough, maybe you try to eat at room temperature feel too sweet, but after refrigeration out of the sweet.

Yangzhi Ganlu was first created in 1984 by Hong Kong's Lee Garden Restaurant. Because of the outstanding flavor and rich texture, since its inception has been very popular with people, and the production of many materials, healthy and delicious, but also called the dessert in the aristocrats.

So a heavy history and good reputation of Yangzhi Ganluo, DIY at home out of the words, but also a considerable sense of achievement Oh, like friends, quickly follow the graphic practice tutorials, hands a do it.