Authentic 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.

Simi's practices are for reference only, I hope I like them.

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.)

Sweet potato sago dew

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.