15 simple dessert recipes, how can you make your favorite dessert at home? 1. Fruit sago ingredients: sago, milk (or coconut milk), fruit (strawberry, watermelon, apple or your favorite fruit).

Method 1. Wash the sago in clean water, then boil a pot of water and put the sago into the boiling water.

(Note: Use a spoon to stir while cooking, otherwise the sago will stick to the bottom of the pot) 2. Cook until the sago is translucent, then separate the sago from the hot water, boil another pot of boiling water, and cook until the sago is translucent.

Separate the sago and put it into boiling water to cook.

Cook until all is transparent and pour away all the boiling water.

3. Boil a small pot of milk and add a little sugar.

(Suggestion: Use coconut milk instead of milk. The coconut milk will be more fragrant. If you don’t like coconut milk, milk will also work.) 4. Pour the milk into the sago and cook together. You don’t need to cook it for too long.

Place the cooked sago milk in the refrigerator until frozen.

After the sago is cooked, pour it in cold water. This will make it dry.

5. Finally, dice your favorite fruit and put it into the frozen sago.

2. Ginger milk ingredients: ginger, milk.

Method: 1. Wash the ginger and remove the skin. You can use a juicer to squeeze out the ginger juice and set aside. 2. Heat the milk, add sugar, and adjust to the sweetness you like. When it is hot, turn off the heat. 3. Heat the milk.

The milk is cooled to 70-80 degrees; 4. Now the ginger juice is poured into the milk. There are a few things to note: you cannot pour the ginger juice into the milk. You must pour the milk into the ginger juice. In fact, it cannot be said to be pouring, it should be

Pour it into the ginger juice in one go, not intermittently. If you want to, rush it in all at once, otherwise it will not condense.

It's best to be more forceful when punching.

This is the so-called ginger hitting the milk; 5. After pouring the ginger juice into the milk, don't move and wait quietly for the milk to coagulate. If the ginger juice is good, it will coagulate within 5 minutes.

Generally, after waiting for 5-15 minutes, the milk will solidify and seem to be a little thinner than pudding; 6. When it is completed, you can taste it.

3. Ingredients for lotus seed and lily red bean paste: 500g red beans, 30g white lotus seeds, 10g white lotus seeds, appropriate amount of tangerine peel, about 500g rock sugar. Method: 1. Wash the red beans, white lotus seeds and white lotus seeds and soak them in water for two hours. 2. Boil water and put

Put the red beans (and bean soaking water), tangerine peel, lotus seeds, and lily into the pot 3. Boil the water and simmer over medium-low heat for two hours, and finally simmer over high heat for about half an hour. 4. Simmer until the red beans are sandy and there is still an appropriate amount of water.

, you can add sugar to taste, the sweetness is according to your preference. Sesame paste ingredients: 200 grams of black sesame seeds, 1 tablespoon of white rice, appropriate amount of rock sugar, 8 bowls of water.

Method: 1. Wash the black sesame seeds and rice and soak them for 2 hours.

2. Put the black sesame seeds, rice and 4 bowls of water into a blender and blend for 5 minutes until the sesame seeds and rice are completely mushy.

3. Pour the sesame rice paste into the fish bag cloth and separate the residue to make the sesame paste smoother.

(If using tea, it needs to be separated for more than 2 hours) 4. Put 4 bowls of water and rock sugar into the pot, boil and dissolve, then add sesame rice milk, cook over low heat while stirring, until it becomes a paste.

Moisturizing encyclopedia: To cook sesame paste with a mushy texture, you must add rice milk; if you want the sesame paste to be more fragrant, you should add a little white sesame seeds and cook it together.

5. Ingredients for poplar nectar: ??about 50 grams of sago, 2 mangoes, 1 grapefruit, 1 papaya, 1 can of coconut milk (coconut juice can also be used), 1 can of Sanhua evaporated milk, a little rock sugar (granulated sugar can also be used)

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Method: 1. Put sago into boiling water, cook over high heat for 1 minute, then cover and simmer until transparent (about 25 minutes, this saves fire than boiling all the time), use a sieve to hold it, rinse with cold water, drain and set aside

, Tip: If the sago is not transparent at this time, you can still cook it in step 4.

2. Scoop up the flesh of a mango and beat it into a pulp with a blender. Tip: Cut it into small pieces so that the blender can beat it easily.

Cut the other piece of meat into 1cm squares and set aside.

3. It is best to buy grapefruit with imported red meat, which has a beautiful color and strong fragrance; peel the meat and gently knead it and set aside.

4. Put rock sugar into water and boil to dissolve (the amount of water is about 1:1 with sago), pour in sago and boil for about 2 minutes (if the sago is not transparent in step 1, cook a little longer here).

Immerse the entire pot in cold water to speed up cooling.

5. When the sago drops below 40 degrees, add Sanhua evaporated milk first, and the amount should be based on the color of the soup turning milky; then add coconut milk, the amount should be based on the aroma of coconut.

6. Then add mango juice, stir well and taste it; if you think it is not sweet enough, add caster sugar to adjust it.

7. Finally add the grapefruit pulp and mango pulp, place in the refrigerator and freeze before serving.