Chilled Mango Sago Cream with Pomelo(yang zhi gan lu )

Chilled Mango Sago Cream with Pomelo

Introduction:

"Yangzhi manna, the signature dessert of almost all Hong Kong Style desserts," click through rate "is quite high. It's hard to think of its ingredients from the name alone, but its artistic conception can make people think about it. The first time I saw the name from the menu, I imagined such a picture: the dignified and graceful Guanyin Bodhisattva, holding a pure bottle in one hand, waving willow branches in the other hand, dripping sweet dew on the earth - suddenly the heat was gone, and a cool feeling came from the heart. At the top of the table, grapefruit and mango grains are red and yellow, floating in the thick pulp, and the grains of sago are crystal clear; at the entrance, the pulp is sweet and mellow, sago q is smooth, mango is sweet, and grapefruit is sour. The taste is not very sweet, but rich, cool and refreshing. When I wanted to make one by myself, to find the formula and method, I was surprised to find that it was so simple: 1. Simmer the sago first and then stew it, rinse it with water and ice, and then boil it. 2. Remove the core of mango meat, mix it with milk or light cream and coconut milk, and make the pulp. Just control the concentration of the pulp. 3. Leave some mangoes Dice and peel some grapefruit. Combined, it's a very popular, classic and cool Hong Kong Style dessert

Production steps:

Step 1: take water in the boiler, bring to a boil over high heat, add sago, turn to medium heat after boiling, cook for about 15 minutes, and keep stirring during this time to prevent sticking to the bottom of the boiler;

Step 2: cover the pot for 15 minutes, turn off the heat and simmer for 5 to 10 minutes until there are no white spots on the sago. If there are any white spots, open fire and simmer for a while;

Step 3: take out the sago and rinse the mucus with flowing water;

Step 4: soak in ice boiled water.

Step 5: put the milk, coconut milk and sugar into the skillet, heat over low heat until the sugar melts, turn off the heat and cool.

Step 6: peel off the outer skin of the grapefruit, then tear off the inner thin skin, peel out the flesh, and refrigerate.

Step 7: remove the core of mango and get the flesh. Method: put two pieces of thick flesh along the core with a horizontal knife, then put a flower knife on the flesh, push it up from one side of the peel, and the flesh will immediately disperse into flower shape, and then put the flesh into pieces;

Step 8: set aside some neat and beautiful diced mangoes and refrigerate them for decoration;

Step 9: put the rest of the pulp into the mixing tank of the cooking machine, and then add the cooled coconut milk sugar;

Step 10: beat evenly and smoothly;

Step 11: take out the sago, drain the water, and mix it with mango pulp. If you don't eat it for a while, it can be sealed and refrigerated.

Step 12: when eating, take the right amount of Mango Sago paste into the container, and then sprinkle with grapefruit and diced mango.

Materials required:

Mango: 3

Sago: 100g

Grapefruit: half

Coconut milk: 180g

Milk: 100g

Sugar: 50g

Note: 1. The flavor of this formula is relatively light. If you like a more mellow flavor, you can add 2 tablespoons of animal light cream. The light cream can be stirred with the pulp, or poured on the top when eating. My officials don't like too much milk, so I don't add it. 2. In fact, there is not much skill in cooking sago, that is, boiling water into the pot, first boiling and then stewing, until there is no white spot in the middle of the rice. When cooking, add water wider to avoid adding water when the water is not enough, which will affect the taste and taste. The washed sago should be soaked in ice water to prevent adhesion. The ice water must be chilled with boiling water, otherwise it may cause stomach trouble. 3. Coconut milk and milk can be directly mixed with mango without heating. For the sake of safety and hygiene, I heated it. Melting sugar while heating can also get better taste. 4. In some ways, you need to filter the beaten pulp, which may make the taste smoother. But I think the taste of mango is very good after being beaten into pulp. Filtering is a bit superfluous and unnecessary. 5. If you are in a hurry to eat, the process of cold storage can be omitted, but after cold storage, the taste is better.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Yang Zhi Gan Lu