Method: Boil the water and add the sago, stirring while cooking (because the sago will be sticky when heated, so you have to keep stirring), and keep the water boiling all the time. Cook for about 40-60 minutes, you will find that the sago becomes soft, (some like pearl milk tea inside the rice original), add milk (can drink as much as add as much), sugar (like how sweet to get more sweet). Done, and fragrant and thick sago dew ~ ~ ~ ~
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Coconut sago dew sugar water production method
Coconut sago dew (sugar water) production, simple can be prepared for a number of things:
1, a number of small sago
2, Bright Espresso Milk box (small box of on the line)
3, sweet A small amount of corn kernels
4, Coconut Brand Coconut Juice box (1L)
First, put both the coconut juice and concentrated milk in the refrigerator, frozen. Take a bowl of sago, 50 grams of rock sugar, three bowls of water, half a bowl of water poured into the sago, the remaining two and a half bowls of water + sugar, boil, add the sago, cook until transparent. Pour into a large bowl and leave outside to cool.
With water, cook the sweet corn kernels, let it cool, pour the corn kernels and the frozen Bright Extra Strong Milk into the large bowl with the sago and stir with chopsticks, leave it to cool and put it in the refrigerator.
Serve the sago and coconut milk according to your preference.
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To make sago:
Cook a pot of boiling water
After the water boils, put in the sago
Water boils and puts into the smothering pot for a night
ps:
Sago is ordinary small sago (the size of a green bean)
Make it into a how?
The reason is very simple, the water put wide
Mother herself with the smothering pot inside the stainless steel bucket of boiling water (nearly a bucket of water), sago put nearly a small bowl (smacked me small fight, success or failure in the redundant, out of the box)
This is actually the first time to try, smothering time is not very good at mastering the longer the better! This is why mom did not dare to open the pot to see, she also did not count ah
(originally tried to use the online jms approach, open the pot bored half an hour, and then boiled, point of water ...... can always be poorly, it is estimated to be the reason for the time and the heat, the boredom of the pot can be maintained for a long time of the residual temperature, do not want to do can do sago!
Processing:
Pour cool water into a small bucket, the sago amorphous
Cook a pot of boiling water, put the right amount of sago
Add condensed milk, coconut milk, the right amount of sugar
Boiled on it
ps: Sufficiently saturated sago are stuck together, hard to scoop out the broken a lot of adding cool water, the sago is automatically dispersed
Ps: Sufficiently saturated sago are sticking together, hard to scoop out the broken a lot of adding cool water. The first thing I did was to use up half a can of condensed milk, and half a can of coconut milk
Coconut milk is bought from the supermarket in Thailand, about 8 or so, white with foam on top, thought it was bad, tasted it, no odor, and it's not too early for the final deadline, but it turns out that this stuff is really easy to break down, and it's acidic and rancid for a week in the refrigerator after it's opened
The first thing I did was to use up half a can of condensed milk, and half a can of coconut milk, and I'm not sure how much I'm going to need it, but I'm not sure how much I'm going to need it. Speaking of which, there is an interesting discovery to share with jms
Through the above steps, the sago soup is not sold outside the Q, but soft
At first, I was also very puzzled
Because of more than one, the leftover half of the pot is ready to eat the evening meal
Waiting until the afternoon, I couldn't help but sneak in the mouth
Simply to be happy to fall
The sago soup has the same characteristics as the one sold outside, but the sago soup is not sold outside the market, but the sago soup has the same characteristics as the one sold outside the market.