Recipe: Bubble

Home Cooking Recipe: Bubble


It is said that there is a friend from Yunnan who often eats delicious food from all over Yunnan. We have recently been deeply impressed by this dessert. Say a few days ago, I translated some of Neruda’s Neruda poems and made a bubble today~ Google took a look, this dessert was introduced by Myanmar, the name is said to be transliterated Chinese. I have checked a lot of practices and they all have differences. Refer to a lot of recipes, and then adjust to this by taste and convenience.



  1. First cook the sago, cook until the sago has a little white heart, turn off the fire, leave it in the pot until it is completely transparent. The round can be cooked together. Then remove the sago and scallions, and let the cold water bring a smooth taste.

  2. Coconut milk with white sugar and a little salt to taste. The purpose of adding salt is to greasy and taste. Then put it in the refrigerator.

  3. Cut the bread into small pieces and bake in the oven/pan/toaster until golden crisp.

  4. Put the sago and the round in the cup, add the flavored frozen coconut milk, add the condensed milk and mix well.

  5. Add the toasted bread slices, sprinkle with shredded coconut, and finish the work.

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