Recipe: Red bean coconut juice sago

Home Cooking Recipe: Red bean coconut juice sago

Notes:

I always like to drink sago, QQ's taste is the most loved ~ but the simple material is sold outside the expensive, or do it yourself! ! !

Ingredients:

Steps:

  1. Home Cooking Recipe: The coconut juice can be poured into the container at the beginning, put into the refrigerator and iced, and other ingredients can be eaten directly after being cooked. If you don't drink cold, you can ignore it.

    The coconut juice can be poured into the container at the beginning, put into the refrigerator and iced, and other ingredients can be eaten directly after being cooked. If you don't drink cold, you can ignore it.

  2. Home Cooking Recipe: Wash the red bean paste first, then soak for a few hours in advance. I didn't have a bubble because I wanted to do it. I washed it directly and put it in a high-pressure rice cooker. It took about 30 minutes to get almost cooked. The function I used had a step-up and step-down process, which will last longer. The amount of water is about 2:1 with red beans, and Ningduo will not be less or worse. I added nearly 4:1 when I put it. After the red beans are cooked, put the red bean pot in the water to make it cool more quickly. It is convenient to add the sago to the coconut juice when it is finished. Use a large spoon with a hole to remove the red beans for use.

    Wash the red bean paste first, then soak for a few hours in advance. I didn't have a bubble because I wanted to do it. I washed it directly and put it in a high-pressure rice cooker. It took about 30 minutes to get almost cooked. The function I used had a step-up and step-down process, which will last longer. The amount of water is about 2:1 with red beans, and Ningduo will not be less or worse. I added nearly 4:1 when I put it. After the red beans are cooked, put the red bean pot in the water to make it cool more quickly. It is convenient to add the sago to the coconut juice when it is finished. Use a large spoon with a hole to remove the red beans for use.

  3. When you cook red beans, you can smash the sago! This is the highlight! Rinse the sago first, then put it into the water that has already been boiled. If you have a big fire, remember to stir it while cooking. Otherwise, stir it a few times or two. After cooking for about 10 minutes, turn off the heat and cover the lid for 30 minutes. Then pour the sago into the sieve and rinse it with cold water until it is completely cooled. See if others say that the colder the taste will be more q, I have not compared this. Put the cooled sago into a pot that has been replaced with water and boiled. Cook for another 5 minutes and cook until the sago has only a little white core in the middle. This step in the early cooking will take a little longer. Then turn off the fire, then cover the lid for about 15 minutes (this step is the key!), after opening the cover, you will find that the sago has no white spots at all. The sago is then filtered with a sieve and allowed to cool.

  4. First, pour the sago into the coconut juice, then add a spoonful of red beans to the sago dew, so that the red beans will not be so beautiful from the beginning, it is not convenient for the concave shape hahaha.

Tips:

1, sago is very difficult to cook, so you must use small sago or cook to cry. 2, sago is really hard to cook! ! ! When I was cooking for the second time, I still wondered how much whiteness was there... I didn’t expect it to become transparent after the lid was finished. That kind of surprise! I didn't see this step in other people's recipes, I don't know if I didn't cook it before, but the result is good! 3, red beans boiled a lot of soup, it will not be wasted, can be used as water to drink ~ 4, like sweet can be added in the red beans after adding some sugar or directly added to the coconut juice inside.


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