Can sago be made from cassava starch by itself? In life, I believe many friends have eaten sago, and many people who love desserts have eaten sago. The taste is soft and waxy, and sago is rich in nutrition. It is mainly made of starch. Here I have sorted out whether sago can be made from cassava starch alone.

Can sago be made from cassava starch? 1 How to make sago from cassava flour?

Sago is a kind of starch, and there are many kinds of starches, such as cassava starch, sweet potato starch, potato starch and mung bean starch. These starches can be professionally processed and made into sago, but don't try them at home.

It is easy to buy ready-made starch. Boil a pot of water and add sago. When the sago rolls again, the fire turns to medium fire, cover it and start cooking 15 minutes. A small amount of cold water can be added in the middle to make sago more transparent.

If the sago still has white spots after turning off the fire, you can cover the pot and let the sago stew for 5 minutes. Simi will have a natural water absorption process, and the white spots inside will disappear by themselves. You can put sago in your favorite beverage juice in summer, which is very delicious.

Can sago be cooked with cassava starch? 2 1. How to make sago?

1, put sago after the water is boiled, stir after taking out of the pot, and don't stick to the bottom of the pot.

2. Cook sago until translucent, about 3 minutes. Simi has a transparent appearance and a white heart in the middle. Then add a cup of cold water, cover the pot and stew for 20 minutes.

3. Then drain it and rinse it with cold water, then put it in a pot and cook it until it is completely transparent. Drain the water, put it in a bowl, and add a little cold water, which is basically the same as sago, so that sago will not stick easily, and finally the water will be absorbed, and sago will rise more completely and fully.

2. How to make sago delicious?

(1) mango sago

Exercise:

1, add water to the pot to boil, pour sago into the pot, turn to low heat, cover the pot and cook (add enough water, stir from time to time when cooking to avoid pasting the bottom).

2. When sago is ripe, we will deal with mango; Cut the mango along the stone, cut the pulp with a knife, turn the peel over, and gently cut the pulp along the peel with a knife.

3. After about 25 minutes, watch the sago cook until it is transparent. When there is only a little white spot left in the middle, turn off the fire, cover and stew for 5 minutes. When sago is completely transparent, pick it up with a mesh screen and let it pass through cold water. Is it a crystal clear QQ feeling?

4. Pour into milk and coconut milk and mix well; Soak sago in milk 15 minutes, then add mango and a little honey.

5. If it is slightly refrigerated in the refrigerator, it will taste better; The rich mango flavor, the clear fragrance of coconut milk, the smoothness of milk and the Q strength of sago are all worth a try this summer.

(2) Papaya sago dew

Ingredients: papaya, sago, milk (just one or two cups of milk), tremella, rock sugar.

Exercise:

1. Peel papaya, cut it in half, and dig out the seeds. It is best to dig out the white film between the seeds and the pulp. It is said that it will be bitter not to dig it out.

2. Cut the seedless papaya into small pieces, soak the tremella in water, remove the roots and tear it open.

3, put water in the pot, add papaya, two or three portions of water have not been papaya, add rock sugar.

4. Bring boiling water to a high fire, turn to medium heat and cook slowly 10 minute, add tremella, and add a proper amount of sago (cook while stirring sago to prevent sticking to the pot).

5. Continue to cook over medium heat for about five minutes until sago becomes translucent.

6. Finally, pour in the milk and boil it.

(3) Kiwi and sago soup

Ingredients: sago, kiwi fruit, medlar and rock sugar.

Exercise:

1, sago is soaked in warm water for 30 minutes in advance; Soak Lycium barbarum in clear water 10 minute and then pick it up for use.

2. Peel the kiwi fruit and cut it into small pieces for later use.

3. Boil the boiling water first, and then put the sago directly in. After the fire boils, turn to low heat for 8 minutes. In this way, when the sago is cooked until the appearance is transparent, the small white core inside can be used to put kiwifruit and medlar.

4. Add rock sugar, kiwi fruit and medlar and cook until the rock sugar melts.

(4) sago in coconut milk

Ingredients: sago, coconut milk, rock sugar, fruit.

Exercise:

1. Bring the water to a boil, pour in sago, then bring it to a boil, and continue to simmer.

2. Stir constantly during cooking.

3. Cook until there is a white spot in the middle of sago, turn off the heat and drain with a flour sieve.

4. Prepare a plate of cold water and pour sago until it cools.

5. Repeat these two processes until Simi is completely transparent; Turn off the fire and drain the water, and then cool it again for use.

6, coconut milk with rock sugar to boil, turn off the fire and naturally cool for use.

7. Prepare a sealed window, pour in coconut milk, then pour in drained sago, and put it in the refrigerator for one hour.

8. The sago soaked after cold storage is full and can be enjoyed directly or mixed with fruit.

Tip: After the fire boils, always use medium and small fire. If there is no coconut milk, you can use milk or coconut juice instead, without boiling or adding sugar. Add the cooked sago.

3. The efficacy of sago

1, invigorating spleen and tonifying deficiency

Sago is warm and sweet, contains a lot of starch, has a certain warming effect, can strengthen the spleen, tonify the lung, eliminate phlegm, has the effect of treating spleen and stomach weakness and indigestion, and is suitable for people with weak health.

Step 2 replenish energy

The content of carbohydrates in sago is 88%, mainly starch, which belongs to high-energy food. After eating, it can decompose a lot of glucose, and glucose reacts with oxygen to release a lot of energy, which can supply human needs, muscle movement and other organ activities, and ensure people's normal life.

3. Enhance immunity

Sago contains a certain amount of plant protein, which can be decomposed into amino acids after eating, providing forgiveness and energy for human body's own protein synthesis, enhancing human body's disease resistance and preventing diseases.

Step 4 nourish the skin

Sago contains B vitamins that nourish the skin. Eating sago can supplement a certain amount of vitamin B, enhance cell activity, relieve skin cell aging, prevent chapped skin and moisturize hair.

Can sago be made from cassava starch by itself? 3 1, the efficacy of sago

Corn has the function of treating spleen and stomach weakness and indigestion; It has the effect of invigorating spleen, benefiting lung and resolving phlegm, and sago also has the effect of restoring skin to be naturally moist.

2. The nutritional value of sago.

Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a little fat and a little vitamin B. ..

3. Introduction of Simi

Sago, also known as West Gu Mi, is traditionally hand-processed from starch extracted from the pith of Xigu coconut trees. West Gu Mi is produced in the area of Nanyang Islands, and it is taken from the pith of the palm plant Elderberry.

Starch prepared by ordinary starch production method goes through the processes of crushing, sieving, filtering, repeated rinsing, precipitation and drying. When the starch is semi-dry, it is shaken into fine particles and then dried in the sun, that is, West Gu Mi. This white starch is called Zhu Zhen Xigu. It is white, smooth, waxy and nutritious.

There are three kinds of sago, sago and sago, which are often used to make porridge, soup and snacks. The main component of sago is starch, which has the effect of warming the middle warmer and strengthening the spleen, and can treat spleen and stomach weakness and indigestion. Simi also has the function of restoring natural and moist skin. So sago soup is very popular with people, especially ladies.

Simi heat scale

Calories: 358 calories

The purchase of sago

The first is to look at the texture of sago. Good quality sago is pure white, without any noise, and each grain is round and full. Poor quality sago is dull in color, uneven in particle size and not full enough.

Secondly, twist it gently with your hand. Sago with good texture is hard and slippery when twisted, and it is not easy to break; And the poor quality sago will break when rubbed.

Finally, look at the taste. The sago with good texture has good transparency after cooking and will not paste into a ball. It tastes terrible and full of q. The sago with poor texture is opaque after cooking, with impurities, easy to paste into a ball, and some will have an odor.

Preservation of sago

Put sago in a dry and ventilated place or put sago in a fresh-keeping bag and put it in the refrigerator.