Mango, coconut milk, milk accessories, sago and honey.
1. Add water to the pot and bring to a boil. Pour sago into the pot, turn to low heat, cover the pot and cook.
2. When the sago is ripe, cut the mango along the stone, draw a cross on the pulp with a knife, turn the peel over, and gently cut the pulp along the peel with a knife.
About 3.30 minutes, watch the sago cook until it is transparent. When there is only a little white spot left in the middle, turn off the fire, cover and stew for 5 minutes. When the sago is completely transparent, sieve it with a net and boil it in cold water.
4. Add milk and coconut milk and mix well. Soak sago in milk for 20 minutes, then add mango and a little honey.
It will taste better if it is refrigerated in the refrigerator.
1. Add a bowl and a half to two bowls of water to the pot, and add sugar after boiling. Add sago while stirring. Remember that putting the whole bowl into boiling water will stick a ball. Turn the fire to low heat and cook until sago becomes transparent. Add coconut powder and light milk, boil and eat.
2. If you want to add fruit, spread the sago dew cold, put it in the refrigerator for one hour, take it out, add mango, cantaloupe or strawberry, and add light milk if you like the taste of milk.
Add sago into boiling water, simmer for 10 minute, then cover the pot and stew for 15 minute. Until sago is transparent. Remember to stir constantly during cooking to avoid burning the bottom.
3. Cut the mango into small squares.
4. Put sago in cold boiled water, then add iced coconut and yogurt and chopped mango meat. Cover with plastic wrap and freeze for 20 minutes.
1. Put a lot of water into the pot and heat it until it boils.
2. Pour sago into boiling water and stir around the bottom of the pot with a spoon.
3. When heating, keep water boiling and keep convection.
4. After about 20 minutes, scoop some with a spoon. If the surroundings have become translucent, soak them in ice water.
After cooling, the white core becomes transparent, which means that it is cooked, drained, poured into ice water again and put in the refrigerator for refrigeration. If the core is still white, return to the pot and cook. Drain sago, pour it into ice water and put it in refrigerator.
6. Add white sugar to the milk and heat until the sugar dissolves. After cooling from the fire, put it in the refrigerator.
7. Take out sago after cold storage and drain.
8. Scoop the refrigerated milk into a container, and put the dried sago and diced mango into the milk to eat.
There are many ways to make 1. sago, but to make sago with a sense of Q, the process of ice water brewing can't be omitted.
2. Cooked sago should be refrigerated in the refrigerator, otherwise it will stick together and melt after a long time.
The fruit here can be changed into any fruit you like, and the milk can also be changed into the same amount of coconut milk. Put the amount of sugar according to your own taste.