Coconut sago - the most popular dessert(ye zhi xi mi lu zui jia chang de tian pin )

Coconut sago - the most popular dessert

Introduction:

"Sago, also known as sago rice, is a specialty of Southeast Asia. It is made of starch extracted from palm plants and is a kind of processed rice. It warms and invigorates the spleen, and has a certain auxiliary therapeutic effect on spleen and stomach weakness and dyspepsia. And it also has the effect of restoring natural moisturizing skin, so from the moment it entered Guangdong, enthusiastic Cantonese have regarded it as a member of their own family, no matter the street stalls or star hotels, desserts always need it. Today, I'd like to share with you one of the most homely desserts - coconut sago. The fragrant coconut juice and the crystal clear sago are not only good-looking but also delicious. "

Production steps:

Step 1: get all the materials ready.

Step 2: after the pot is washed, add appropriate amount of water and bring to a boil over high heat.

Step 3: pour in the sago and stir.

Step 4: boil over medium low heat and turn off. Cover and simmer for about 10 minutes.

Step 5: take it out and rinse through with cold water.

Step 6: put it into the pot again, cook it slowly over low heat, stir it from time to time, and pour it out when the sago still has a little white spot.

Step 7: Rinse continuously with cold water, then drain the water, so that the crystal clear sago is cooked.

Step 8: wash the pan, add rock sugar, add some water, boil the water, pour in the cooked sago, and then add milk.

Step 9: then pour in the coconut juice.

Step 10: add the starch and stir while pouring.

Step 11: cook over medium low heat until slightly open.

Step 12: what a pure color.

Step 13: every grain is so crystal clear.

Step 14: just like pearls, they are very attractive.

Step 15: feel free to taste.

Materials required:

Simmy: 100g

Coconut milk: 200g

Milk: 150g

Rock sugar: 30g

Note: 1, sago contains starch, so cooking sago water must be more, and in the process of cooking to constantly stir, in order to prevent sticky bottom. If there is less water, you can add more water after boiling. 2. In the process of cooking sago, do not use high fire, but use medium and small fire to cook slowly, so that the cooked sago will be crystal clear and charming. 3. If the cooked sago is not eaten immediately, step 9 can be omitted. Add it when you eat it, because after soaking for a long time, sago will suck up coconut juice. 4. In fact, cooking sago is very simple, but I don't understand why I nag it as if it's very complicated. Don't be confused by my nagging. Just remember that there's a lot of water, a small fire and cold water.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Ye Zhi Xi Mi Lu Zui Jia Chang De Tian Pin