Smilan, I must praise it! Make arrangements quickly!
1. Purple sweet potato dumplings and sago dew
1. sago is ripe
2. Steamed purple potatoes and pressed into mud.
3. Pour in the milk and stir.
Pour in cooked sago.
5. Cassava powder, milk and sugar are poured into the pot.
6. Stir with low heat until it thickens.
7. Pour the potatoes into the bowl
8. Cook jiaozi and pour it into a bowl.
Second, cultivate wisdom and nectar.
1. sago is cooked in advance.
2. Peel the grapefruit and make it into grapefruit granules.
3. Cut the mango into pieces and dice the mango.
4. Mango pieces are crushed into mud
5. Mango diced+grapefruit+sago
Add coconut milk
Third, purple sweet potato sago dew, rich milk flavor ~ awesome ~ glutinous purple sweet potato sago QQ
1 After boiling, pour in sago.
2. Cook until the middle turns white and turn off the heat.
3. Cover the pot and simmer until the transparent white spots disappear.
Take out cold water for later use.
5. Peel and cut the purple potato and taro.
Add water and cook.
7. Pour out the water, add rock sugar and milk and cook for a while. Finally, add sago and mix well. Really super simple.
Four, taro coconut milk sago dew
1. Simmer sago in boiling water for 20 minutes and stew for 20 minutes.
2. Take it out and wash it after cooking.
3. Cook the taro in another pot until it floats, cook for another 3 minutes, then take it out and soak it in ice water to make it more elastic.
4. Coconut milk and milk 1.5: 1, then add a spoonful of condensed milk and mix well.
5. Add taro sago and peach jelly to the bowl.
6. Pour in coconut milk ~
Five, rice cake brown sugar sago dew
1. Ginger slices/brown sugar/red dates
Add water
3. Add sago after boiling.
4. Boil 15 minutes and stew for 20 minutes.
5. You can put some Chinese wolfberry.
6. Stir-fry some rice cakes.
Six, coconut tea frozen sago dew
1.500 ml jasmine tea +25 g white bean jelly, boil for 30 seconds and turn off the heat.
2. Cut the tea into small pieces after solidification.
3. Boil the water and pour in sago.
4. Cook for 15 minutes, leaving a little white stone, and turn off the fire until it is transparent.
Pass cold water
Pour into a bowl
7. Cut the frozen tea into pieces after refrigeration.
Pour into a bowl
9. Add coconut milk and mix well.
10.q is smooth.
Seven, sago milk jelly
1. sago, milk, bean jelly, Oreo crumbs
Cooking sago
Put it in the ice to make the base.
4.500ml milk+16g bean jelly. Turn on the fire.
5. Pour the boiled milk into the ice.
6. Refrigerate for 2 hours
7. Just after demoulding.
8. Sprinkle some Oreos and pour some milk in!
Eight, pumpkin coconut milk sago dew
1. Coconut juice, glutinous rice flour, sago and pumpkin
Step 2 prepare steamed pumpkin and glutinous rice flour
Knead into a smooth dough
4. Rub them into balls.
5. Heat and boil for later use
6. Open sago and cook for 20 minutes.
7. Turn off the fire 15 minutes.
Nine, taro mashed potatoes and sago dew
1. sago is boiled in boiling water for about 15 minutes, and white spots appear. Cover the fire and stew 15 minutes.
2. Take out sago and wash it with ice water.
Add 25g potato starch and 20g sugar to 3.250ml milk.
4.？ Stir and cook with low fire.
5.？ It solidified into a potato shape in about 5 minutes.
6.？ Cut taro and purple potato into small pieces and steam.
7.？ Add some sugar and milk and stir into taro paste.
8.？ Taro paste+sago+sweet potato is assembled and finally topped with milk/coconut juice.
9.？ Juhaochi
Ten, mango sago dew
1.？ There are so many ingredients: 30 grams of bean jelly, 250 grams of milk, sago dew and mango.
2.？ 250 grams of milk+30 grams of white bean jelly+right amount of zero-calorie sugar, stir well, boil over low heat, and put it in a basin to cool for 2 hours.
3.？ Cut the frozen milk into pieces for later use. Boiling sago in advance is like cold water for later use.
4.？ Frozen milk+sago+mango, add milk and mix well.
XI。 Roses, red dates and sago dew
1.？ The ingredients are milk, brown sugar, sago, longan, rose and red dates.
2.？ Boil rose, jujube and sago in water 10 minute.
3.？ Fish out roses
4.？ Pour sago, cook for 20 minutes, cover with stew 10 minute (stir properly when cooking to prevent the bottom from being burnt).
5.？ Pour in Lycium barbarum and milk, stir well and boil again.