Mango, purple potato, dried sago and coffee sauce(mang guo zi shu gan xi mi ka fei lu )

Mango, purple potato, dried sago and coffee sauce

Introduction:

"Usually everyone makes Simi Lu with coconut juice. I'll change my taste this time. It's the same with coffee."

Production steps:

Step 1: first, a large collection of materials

Step 2: soak the sago about 3 hours in advance so that it can be cooked well

Step 3: soak the sago about 3 hours in advance, so that it can be cooked well, and put the cold boiled water into the refrigerator in advance for standby.

Step 4: dice the dried purple potato

Step 5: make the coffee well, put the purple potato in the water to dry, put the dough aside and let it cool.

Step 6: put the simmer soaked in advance into the pot for boiling. After boiling, use a low heat. In the middle, stir in time to prevent sticking to the pot. When the simmer is boiled to a small point in the middle, turn off the heat. After ten minutes, the simmer will become completely transparent.

Step 7: take out the transparent sago and put it into the ice boiling water prepared in advance.

Step 8: soak the sago in cold water and dice the mango

Step 9: mix and stir all the ingredients before, refrigerate for 30 minutes to 1 hour or so, so that the taste is better, and you can eat immediately without refrigeration.

Step 10: results

Step 11: results

Materials required:

Simmy: right amount

Mango: 1

Dried purple potato: right amount

Coffee: 1 Pack

Note: if you still like coconut juice, you can change coffee into coconut juice.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Fruity

Chinese PinYin : Mang Guo Zi Shu Gan Xi Mi Ka Fei Lu