The rich coconut and milky flavors are full of tropical flavors. After the refrigerator is refrigerated in the summer, come to a small bowl. The cool and refreshing heat can be freely played on the basis of coconut sago, adding various fruits, bean paste and honey. Beans, burned grass, round rice, glutinous rice, etc., to make your favorite taste.
Take 300g of milk, add 30g of white sugar and heat it with low heat. Stir until the milk is slightly boiled while heating. The sugar is completely melted.
Shake 200g of coconut milk, add in sweet milk, stir until evenly mixed, room temperature or refrigerated
Put enough water in the pot to boil, put 100g of small sago in the pot and cook over high heat for 15 minutes. Stir from time to time to prevent sticking. When cooking, there is a small white spot in the middle of the translucent small sago.
Immediately after closing the fire, cover the lid, simmer for about 5 minutes, until the small sago is completely transparent (the time of cooking and cooking is fine-tuned according to the actual situation, subject to the picture status)
The small sago is repeatedly rinsed with cold water in a sieve screen to wash away the viscous material. Finally, rinse again with drinking cold water, and the small sago is processed.
Take the second step of the mixed coconut milk out of the refrigerator and add the small sago, which is the basic flavor of the original coconut sago!
Put some mango pulp, which is mango coconut sago
This summer, the hot summer heat is not afraid. After the refrigerator is taken out, it will be served in a bowl.
You can freely play on the basis of coconut sago, add a variety of fruits, bean paste, honey beans, burned grass, round rice, glutinous rice, etc., to make your favorite taste.
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Small sago does not need to be cleaned before use. Be sure to stir it from time to time when boiling sago in boiling water to prevent sticky mangoes from being cooked. The mango puree will be more delicate and delicious.