Flavoring: Condensed Milk (appropriate)
Methods:
1. (Soup dough I was the day before to get good and put in the refrigerator)
2. pot of boiling water (slightly more), the water boiled into the sago dew, stirring.
3. Cover the lid and cook until the management center of the sago as shown in the picture left a little creamy, remove from heat.
4. Covered with a lid and smothered for 20 minutes or so, the sago will become more and more as shown in the picture thoroughly cooked and transparent, at this moment with a slotted spoon to strain out the sago, immediately after a little cold water, and then with cool water again. (This is to make sure that the sago dew is stronger and more Q, if you have been soaking in the pot, the boiling water will make the sago dew more and more soft off, so not so Q)
5. In the case of smothering the sago dew, the dumplings to cook well.
6. Buttermilk into a bowl, add the appropriate condensed milk and mix, then add the cooked dumplings, and sago, you can serve