One:. Coconut sago dew?

Ingredients: sago, coconut flour, a bag of fresh milk.

Coconut sago dew practice:?

1. Boil water in the pot, change to low heat, put the amoy (I amoy once) sago into the pot to cook. Cooking process to constantly stir, the beginning of some cloudy, no matter, continue to stir. Slowly slowly, you will find that the sago becomes transparent. When there is a small white spot in the heart of the sago, turn off the heat.

2. Cooked sago over cool water, this time the sago is like a grain of small pearls, very beautiful.

3. Add water to the pot to boil and change to low heat, pour a small bag of coconut flour, add a few grains of rock sugar, two spoons of sugar, pour a bag of fresh milk to continue to cook. Time to master yourself.

4. Pour the cooked coconut milk into the sago, let it cool, you can add watermelon. Put in the refrigerator chilled.

II. Coconut Sago Dew?

Preparation: sago (portions customized), a can of coconut milk, a can of Sanshua evaporated milk, sugar (customized), taro (customized), water.?

Practice:?

Peel the taro, steam it and cut it into small pieces. Spare.

Sago soak in water, hair until translucent can be.

Boiling water in the pot, into the sago, once again with a strong fire boil, if the water is too little to lead to the sago paste, do not worry, add a little boiling water and stir vigorously to the sago stirred on the line. But the ratio of water and sago at this time is best 2:1.

In the stirred sago pot add 1/2 can of coconut milk, 1/4 can of three flowers of evaporated milk, cut into small grains of taro, and then add water and sugar, at this time, water + coconut milk + three flowers of evaporated milk and the ratio of sago + taro is 5:1.5 and again boiled over medium heat. Then, the coconut sago dew is complete!

Three: silver chrysanthemum sago dew

Practice:

1. Boil water in a pot, change to a low fire, put the panned sago into the pot to cook. Stir continuously 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 fire.

2. Pass the cooked sago through cool water.?

3. Juice the carrots, and chrysanthemums, rock sugar together, boil into a bowl, add as sago, and wait for it to cool before drinking. Can also be put in the refrigerator.

IV: milk sago dew?

Ingredients: 300 ml of milk, 100 grams of sago, 40 grams of sugar

Milk Sago Dew practice: soak sago for 15 minutes, drain the water and spare. Add the sago to the appropriate amount of boiling water, cook until the sago is cooked through, then add sugar and milk, and bring to a boil.

Nutritional value: sago is made from starch extracted from the pith of the palm plant West Valley coconut, function of warming the middle and strengthening the spleen, can cure weak spleen and stomach, indigestion. Milk is rich in protein, calcium, nutritious. Milk Sago Dew taste delicious, is good children's food.?

V: fruit sago dew

Practice:

1, put the sago into the water to wash and soak clean.?

2, put a pot of water to boil, put the sago into the boiling water. (Note: to cook while stirring with a spoon, otherwise the sago will stick to the bottom of the pot)

3, cook until the sago is translucent, and then separate the sago from the hot water.?

4, and then cook a pot of boiling water, just cooked to translucent separated from the water of the sago and then put into the boiling water to cook.

5, until all transparent, the boiling water to go.?

6, cook a small pot of milk, put a little sugar. (Suggestion: use coconut milk instead of milk, coconut milk will be more flavorful, if you do not like coconut milk, milk can also be.)

7, put the milk in a small pot and put a little sugar in it.

7, pour the milk into the sago to cook together, do not have to cook too long.?

8, put the cooked sago milk into the refrigerator until frozen. ?

9, today's preparation is lychee (note: you can due to their favorite fruit into the frozen sago dew), put the peeled lychee into the sago dew, and finally finished.