Composition:

Sago and taro 100g each (about two halves), water 1 0,2250ml, fresh milk and coconut juice 150ml, and rock sugar 125g.

Operation:

(1) Wash sago, peel taro and dice.

(2) Put the crystal sugar into clear water, put it into a deep cup, cover it, and cook for 5 minutes on high fire.

(3) Add sago and taro and cook for 20 minutes on medium heat.

(4) Take out, mix in fresh milk and coconut milk, and serve. After cooling, put it in the refrigerator for freezing.

Cooking method of sago

1. Boil the water in the pot, then add sago and cook for about 15 minutes.

2. Pay attention to stirring when cooking to prevent sticking together.

3. After 15 minutes, turn off the fire and keep stewing for about 20 minutes. At this time, the sago is completely transparent.

4. After the sago is taken out and washed, put the coconut juice, a little rock sugar and sago into the pot and cook together, and the sago dew will be ready soon.

DIY simple homemade fruit sago dew

1. Wash sago with clean water.

2. Boil a pot of water and put sago in boiling water. Note: stir with a spoon when cooking, or sago will stick to the bottom of the pot.

3. Cook sago until it is translucent, and then separate sago from hot water.

4. Cook another pot of boiling water, and put the freshly cooked sago into the boiling water until it is translucent and separated from water.

5. Cook until it is completely transparent and put all the boiling water in.

6. Boil a small can of milk with a little sugar. (Suggestion: Use coconut milk instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. )

7. Pour the milk into Simiri and cook it together. It won't take long.

8. Put the cooked sago milk in the refrigerator until it freezes.

9. Put the fruit in the sago, and it's finished at last. (Note: You can put your favorite fruit in frozen sago dew),

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Ingredients: sago (sold in Al-Hara, called cassava, or sago seeds). But sago seeds are smaller. I use cassava flour)

Method: After the water is boiled, add sago, stir and boil (because sago will stick after heating, so keep stirring), and keep the water boiling. Boil it for about 40-60 minutes, and you will find that the sago becomes soft (some are like rice in a cup of tea), and milk (as much as you can drink) and sugar (as sweet as you want) are added. . . It's over, fragrant sago dew ~ ~ ~

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Preparation method of coconut milk sago syrup

Time: July, 2005-17 23: 20: 18 Source: Maopu Forum Author: unknown

The production of coconut milk sago (sugar water) can be simply prepared as follows:

1, some sago

2, a box of bright extra-strong milk (a small box will do)

3, a small amount of sweet corn kernels

4. Coconut juice box (1L)

First, put coconut milk and extra concentrated milk in the refrigerator for freezing. Take a bowl of sago, 50g of rock sugar and three bowls of water, pour half a bowl of water into sago, and boil the remaining two bowls of water and sugar. Add sago and cook until transparent. Pour it into a big bowl and let it cool outside.

Boil sweet corn kernels with water, let them cool, pour corn kernels and frozen bright extra-strong milk into a large bowl filled with sago, stir with chopsticks, let them cool thoroughly, and put them in the refrigerator.

When eating, according to personal preference, just take sago and pour coconut milk.

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Making sago:

Boil a pot of boiling water

When the water boils, add sago.

Boil the water and leave it in a stew pot for one night.

ps:

Sago is ordinary sago (the size of mung beans).

How can it be so fat after it is made?

The reason is simple, the water is wide.

Mom boiled water in a stainless steel bucket in a smoldering pot (nearly a bucket of water), and sago was put in a small bowl (I think I was tinkering around the edges, so it was a matter of success or failure, so I threw caution to the wind).

Actually, this is the first attempt. It is not easy to master boring time. The longer the better. So mom didn't dare to open the pot herself, and she didn't know it.

(I tried to use online jms, boil the pot for half an hour, then cook it again, add some water ... but it was always unsatisfactory. It's probably the time and the heat. The saucepan can keep the residual temperature for a long time, but I can still make sago without thinking of anything. New discovery)

Handling:

Pour the cold boiled water into the bucket and wash the sago away.

Boil a pot of boiling water and add a proper amount of sago.

Add condensed milk, coconut milk and appropriate amount of sugar.

Just boil it.

Ps: Soaked sago sticks together, and it will break a lot when scooped out. After adding cold water, Tao Tao will disperse automatically.

Half a can of condensed milk is used, and so is coconut milk.

Coconut milk is bought in the supermarket and made in Thailand. It's about 8 yuan. It is white with a dog on it. I thought it was broken. I tasted it, but it didn't smell, and it was far from used up. However, it turns out that it is really perishable. After opening it, it will turn sour and go bad in the refrigerator for a week.

Speaking of which, I have an interesting discovery to share with jms.

Through the above steps, sago dew is soft and there is no Q sold outside.

I was confused at first, too

Because I cooked too much, there was half a pot left for dinner.

In the afternoon, I couldn't help stealing my mouth.

I am dizzy with happiness.

It's no different from eating out. It's just a q turn

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Homemade fruit sago dew

1. Wash sago with clean water.

2. Boil a pot of water and put sago in boiling water. Note: stir with a spoon when cooking, or sago will stick to the bottom of the pot.

3. Cook sago until it is translucent, and then separate sago from hot water.

4. Cook another pot of boiling water, and put the freshly cooked sago into the boiling water until it is translucent and separated from water.

5. Cook until it is completely transparent and put all the boiling water in.

6. Boil a small can of milk with a little sugar. (Suggestion: Use coconut milk instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. )

7. Pour the milk into Simiri and cook it together. It won't take long.

8. Put the cooked sago milk in the refrigerator until it freezes.

9. Prepare litchi today (note: you can put your favorite fruit in the frozen sago dew), put the peeled litchi in the sago dew, and finally it is finished.