Black rice is a special kind of rice, its appearance of black, delicate texture, slightly flatter than ordinary round-grained rice. Black rice contains manganese, zinc, copper and other inorganic salts are 1-3 times higher than rice, but also contains rice lack of vitamin C, chlorophyll, anthocyanin, carotene, etc., so black rice is more nutritious than ordinary rice. We can make black rice taro sago dew, the steps are as follows:

One, black rice juice practice

Raw materials: black rice, sugar, water, condensed milk

Production Methods:

1. Black rice soaked in water for 1 hour, the first black rice rinsed gently with water for 1 to 2 times, do not have to be too hard, or else it will be too much loss of nutrients in the black rice. Then put higher than half of the black rice soaked in water for 1 hour.

2. Cook the black rice, the ratio of rice to water is 1:3, add the water used to soak the black rice together, then add 5-6 pieces of rock sugar, a teaspoon of brown sugar, inflate and turn off the heat, timed for 20 minutes.

3. Cooked black rice with soup water together with a spoon into the smoothie machine, add to 600ml scale (pure black rice to 500ML), add water to 1250ML scale, add 200ML (1:1 concentration) sugar water, a teaspoon of condensed milk, turn on the machine, stirring, the time of 2 minutes, and then open the lid again, add water to 2000ML, grinding the second time, 5 seconds can be.

Two, sago dew production method

Raw materials: sago, water

Production method:

1. Put sago into the water to wash, and then put a pot of water to boil, put sago into the boiling water. (Note: Stir with a spoon while boiling, otherwise the sago will stick to the bottom of the pot)

2. Boil until the sago is translucent, then remove it from the hot water and rinse it with cool water to room temperature. Bring another pot of boiling water to a boil, and put the rice that was cooked until translucent and separated from the water back into the boiling water to cook. Keep cooking until it is completely transparent, then pour out all the boiling water.

3. Rinse the sago in cool water to remove the sticky substance on the surface. This way the sago can be stored for some time without sticking together. Keep the cooked sago well in the refrigerator.

Three, black rice taro sago dew:

Cooked sago with a spoon into a cup, steamed taro cut into small pieces and poured into the black rice juice cooked before, can be made of black rice taro sago dew, and then add a little mango pieces will be more delicious.