Practice: Put the cooked sago dew into the ice to make the base, cook it with 500ml milk+16g white bean jelly, turn on the fire, pour the cooked milk into the ice, put it in the refrigerator for 2 hours, and it will be ok after demoulding! Finally, sprinkle some Oreo crumbs and pour in some milk!
Purple sweet potato dumplings and sago dew?
Practice: the sago is cooked, the purple potato is steamed, pressed into mud, stirred with milk, the cooked sago, cassava flour, milk and sugar are poured into the pot, stirred with low fire until it becomes thick, sesame potatoes are poured into the bowl, and the glutinous rice balls are cooked and poured into the bowl.
Yangzhi Ganlu?
Practice: the sago is cooked in advance, the grapefruit is peeled into grapefruit granules, the mango is cut into mango pieces and diced mango, the mango pieces are pressed into mud, the diced mango+grapefruit granules+sago, and coconut juice is added.
Mango sago?
Practice: 250 grams of milk+30 grams of white bean jelly+appropriate amount of zero-calorie sugar are stirred evenly, boiled over low heat, put in a basin and cooled for 2 hours, and frozen milk is cut into pieces for later use. The sago is cooked in advance and soaked in cold water for later use. Frozen milk+sago dew+mango pieces and milk are mixed and stirred evenly.
Rose, red dates and sago dew?
Practice: Boil red dates, brown sugar, longan, roses and water for 10 minute, cover with stew for 10 minute (stir properly when cooking to prevent the bottom of the pot from pasting), pour in medlar and milk, stir evenly, and then cook.
Taro, mashed potatoes and sago dew?
Practice: Put sago in boiling water, cook for about 15 minutes, turn off the fire, cover with stew for 15 minutes, take out sago and wash it with ice water for later use, add 25g cassava starch and 20g white sugar to 250ml pure milk, stir, cook with low fire, and solidify into potato shape for about 5 minutes. Cut taro and purple potato into small pieces and steam, add some sugar and milk and stir to make taro paste. !