Well, when I was working, there was a coconut papaya sago dew behind the working building! I eat a bowl almost every day! I am not working there now, but I always buy a bowl to eat every time I pass there! Until the day before yesterday to go to the market, decided to buy one to come back and cook!
It doesn't matter how much it is underwater! Boil the water, then put the sago into the boil, then turn to the small fire and stir while cooking. Cook a little white sugar and sugar in the middle. Cook until the sago becomes transparent and turn off the flame! If there is still a lot of water in it, just pour it out and keep it!
Add 200 ml of coconut milk and mix well! Add the right amount of ice! Let the sago cool, so that the sago will taste a little smoother!
In fact, this can not be used as the first step, I am casual, put the third! Well, the papaya ceremony begins! Papaya is cut in half, seeded, cut into six portions, and each piece is cut into small pieces and the papaya skin is lifted! It’s like this! This is what I picked up from the trash can to take pictures! ????
Ok! Put the papaya in the milk pot and add the right amount of water into it (in fact, the shabu-shabu can be) the water without the papaya! Open the fire and boil, turn to a small fire, cook the papaya water left low or little, about a spoonful, use chopsticks to insert the papaya block, insert it into the cooked to represent cooked! Can be turned off!
Can cool down and pour into the sago! You can also pour in hot! Go down with papaya water! Then stir! You can eat it!
My sago, papaya, and coconut milk are enough for a family of three! A small amount of self-regulating formula!