Sago, or West Gu Mi, is an Indonesian specialty, and it is made of tapioca flour, wheat starch and corn flour.

Second, how to eat sago.

Make sago

(1) coconut milk sago

Ingredients: sago, coconut milk or coconut juice, sugar.

Practice:?

1. Boil 300ml of boiling water first (about 1 rice bowl and a half).

2. Put100g sago into boiling water, cover it and boil it, turn off the fire immediately after boiling, cover it and leave it for 20 minutes with waste heat.

3. Open the lid, it can be seen that the sago is translucent, but the heart is still white. At this time, pour off the excess water.

4. Melt a proper amount of sugar in half a bowl of boiling water, pour in translucent sago, open the lid and continue to cook until it is completely transparent.

This is what sago looks like after it is cooked. Remember to be patient and stir it from time to time when cooking sago. Don't cook it too badly, or it will become rotten.

6. After the sago is cooked, cook the coconut juice, mix the appropriate amount of coconut milk with boiling water, add sugar and boil. If it's ready-to-drink coconut milk, you don't need to cook it.

(2) Red bean milk sago dew

Ingredients: sago100g, honey red beans150g, 250ml milk, and appropriate amount of condensed milk.

Practice:

1. Wash sago, put it in boiling water and cook until there is a small white core in the middle, turn off the fire and stew for 5- 10 minute;

2. Put the cooked sago into a bowl filled with iced milk and put it in the refrigerator for half an hour;

3. Honey red beans can be bought as finished products, or they can be cooked by themselves. If they are cooked by themselves, the red beans should be soaked in advance, which can shorten the cooking time. Boil red beans until they crack, add brown sugar, boil until the soup thickens, cool, add condensed milk and stir evenly to increase milk flavor and sweetness.

4. Take out the refrigerated milk sago, put it in a container and pour it with honey red beans. (You can add a little condensed milk according to your own taste when eating.)

Tips:

1, when cooking sago, put it into the pot with boiling water. After boiling, stir it fully. At this time, sago will gradually become transparent and not easily stick to the bottom.

Sago is artificial rice with loose texture, so don't soak it in cold water before cooking. You can soak it in hot water for a while, so that the outer surface of sago is half cooked because the temperature is enough, so that sago can keep its original shape when cooking later.

Cooked sago had better be cooled in ice water immediately to keep the taste smooth.

2. When cooking honey red beans, brown sugar must be added last. If sugar is added too early, it will make red beans difficult to boil.

Third, the efficacy of small sago

Sago has the effects of strengthening spleen, tonifying lung and resolving phlegm, and has the effect of treating spleen and stomach weakness and indigestion; Sago also has the function of restoring natural and moist skin, so sago soup is very popular with people, especially women.