Sago Dew, also known as sago rice, is an Indonesian specialty. Sago is either processed from tapioca, wheat starch, or bract flour, or made from starch extracted from the palm family of plants, and is a type of processed rice that is shaped like a pearl. Sago Dew is a dessert that is prevalent in the Chinese community, appearing in everything from snack bars to restaurants. It is popular because it is easy to make and delicious, and is commonly found in places such as Taiwan, Hong Kong, China, Mainland China, and Vietnam. With the evolution of sago dessert, from the original coconut milk sago dessert and taro sago dessert, gradually appeared cantaloupe, orange, red dates and other novel flavors.

Chinese Name

Sago Dew

Effects

Strengthening the spleen, tonifying the lungs, and dissolving phlegm

Varieties

Yin Ju Sago Dew, Milk Sago Dew

Classification

Purple rice sago dessert, Milk sago dessert

Main Ingredients

Capioca, Wheat starch, Bracteate flour, Sago

Prevalent areas

Chinese community

Method of production

Dessert with sago, simple ingredients, suitable for summer, can be combined with a lot of things, but also very easy to operate, the finished product after the visual effect is very good.

1, sago over water, it is recommended not to soak, the quality of sago is different, some sago after soaking melted.

2, boil a pot of water, the amount of water must not be over the sago, preferably 2 or 3 times the amount of sago. For the amount of sago, 2-3 teaspoons is enough for one person.

Sago Dew

3, put the sago into the boiling water should be constantly stirring, otherwise it will be paste bottom. Stirring for about 15 minutes from the pot, then you will find that the water is very sticky and sago are stuck together, it does not matter, into the cool water sago on the loose, and will sink to the bottom of the water over.

4, and then a pot of boiling water, the sago into, stirring, cooking for about 15 minutes, when most of the sago began to become transparent, start the pot rinse cool water, and then repeat the boiling water to cook sago. This way the cooked sago will not be mushy, never try to cook sago transparent in one pot.

5, cook the third time, do not have to cook 15 minutes, when the sago is almost completely transparent, there is a small part of the white core, you can start the pot, the water over the cover cover smothered for a few minutes, it can be all transparent, my advice is not to cook in the pot to all transparent, otherwise the sago will not be Q.

6, pour coconut milk or milk into the pot, according to taste can be put into a little sugar, pour into the sago small cooking for a while you can get out of the pot, refrigerated. Coconut milk sago dew is ready.

7, according to the need to put lychee, watermelon, kiwi and other fruits, pay attention to the color matching, delicious and sell the appearance of the assorted sago on the good.

Eating method

Gingko Sago Dew [1]

1. Boil water in a pot, change to low heat, put the panned sago into the pot to cook. Keep stirring during the cooking process until the sago becomes transparent. When there is still a small white spot in the heart of the sago, turn off the heat.

2. Pass the cooked sago through cool water.

3. Juice the carrots and cook them with chrysanthemums and rock sugar. When it boils, add it to a bowl, add the sago and wait for it to cool. You can also put it in the refrigerator.