Recipe: Mango coconut milk sago

Home Cooking Recipe: Mango coconut milk sago

Notes:

Recently watching the ball is really cool, ah, at 7:30 in the evening, I have been watching the middle of the night, sleeping on the sofa for a few days, watching TV, watching the second game directly after 12 o'clock, the TV is set to 2:30. Turn on the phone, even the alarm clock is saved. Watching the World Cup drinking beer, this has become the tradition of the people of the world, but for the MM that is not good at the purple sauce, it is 12 o'clock from 7:30, and then from 2:30 to 5 o'clock, it is a standard. No drama, so recently there has been such a scene: "Oh, too~~ I entered, cheers!!" Occasionally a large cup of sago and her husband's beer bottle were caught together. Come to work after the door to come, a dessert bowl after dinner, nowadays to add a look at the World Cup, today to say that the happy home every summer must-have sago! Happiness has positioned him as a drink rather than a dessert. The main difference is that I like to adjust the concentration of sago dew to a lower level and make it more smooth. Some pros like to use a lot of sago, thick coconut milk, and then Add some jelly or even ice cream in, then use a spoon to eat as a dessert. How to eat depends on personal preference, in fact, the basic practice is almost the same. The key to making a delicious and smooth sago is to cook the sago and cook it with the wash.

Ingredients:

Steps:

  1. Home Cooking Recipe: Sago cooked → spare

    Sago cooked → spare

  2. Home Cooking Recipe: Mango meat 200g + milk amount → beat into velvet → spare

    Mango meat 200g + milk amount → beat into velvet → spare

  3. Home Cooking Recipe: Rock sugar 20g + water 200g boiled to sugar solution → cooling spare

    Rock sugar 20g + water 200g boiled to sugar solution → cooling spare

  4. Home Cooking Recipe: Cooked sago + milk 1 bag + coconut milk 1 can + mango velvet 200g + boil, stir evenly → after cooling, pour 3 sugar water, stir well

    Cooked sago + milk 1 bag + coconut milk 1 can + mango velvet 200g + boil, stir evenly → after cooling, pour 3 sugar water, stir well

Tips:

1. The lysine contained in milk reacts with fructose under heating conditions to form toxic fructosyl lysine, which is harmful to the human body. Therefore, fresh milk should not be sugared when boiled, so cook the sugar water in advance, wait for the coconut milk and sugar water to cool and then mix; 2. 20g of sugar is not too sweet to cook, it can be adjusted according to personal taste and the sweetness of mango used; 3. After refrigerating, the taste is great; 4. The sago dew made by this ratio is very thick. Happiness and husband like to dilute with cold water before eating. The taste will be better. It is so thick to save space when putting the refrigerator. It is probably a sauce purple drop before it is diluted. 5. After the coconut milk is opened, it is easy to deteriorate. If there is any coconut milk reduction, please remember to put it in the refrigerator and use it as soon as possible.


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