Coconut juice taro Sago(ye zhi yu tou xi mi lu )

Coconut juice taro Sago

Introduction:

Production steps:

Step 1: peel the taro and cut it into small cubes; rinse the sago with water, don't rub it with force ~ boil the water in the pot;

Step 2: pour in the taro and cook for 5 minutes. (add the rest of the time, it's sure to be cooked, don't worry)

Step 3: pour in the sago and cook for 10 minutes! Just boil it for 10 minutes, then simmer it in the back.)

Step 4: add rock sugar

Step 5: pour in coconut milk;

Step 6: finally boil, turn off the heat and simmer for an hour! Then

Materials required:

Simmy: right amount

Taro: moderate

Coconut milk: right amount

Rock sugar: right amount

Water: moderate

Precautions: * Don't cut taro too big, small cubes are easy to eat and easy to cook, but don't cut it too small, it's not good to cook it into a paste (I'm so tangled) * just wash the sago in the sieve spoon with water, don't rub it hard, it's easy to break into powder; * rock sugar is better than white sugar, sweetness and taste are more pure; * if there is no coconut milk, the coconut milk bought from the supermarket is OK . I've cooked it, and the taste is OK; * I'm sorry, I can't tell the amount of the above ingredients, just by my own hand; * the only reminder is, don't put too much sago, just like white rice grains, you can cook porridge in a handful^^

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Ye Zhi Yu Tou Xi Mi Lu