What is the material of sago?

Sago dew is sago, banana, jelly and mango.

Sago dew, or sago, was originally made of starch extracted from the pith of Xigu coconut tree, which was processed by hand, improved and added with bananas, jellies and mangoes.

Simi, also known as Sha Gu Mi and Shamihu, is large and small. Usually when we say sago, we mean the smaller kind. The sago is actually the "pearl" in making tea.

The taste of sago is soft and smooth, and the slight chewiness is even more pleasing to the eye. I don't know how much fun it has added to dessert, which is also a major feature of sago.

Fruit sago is a dessert name and a specialty of Indonesia. It tastes sweet and delicious, has excellent color and simple preparation method. The raw materials are sago, milk (or coconut milk) and fruit (strawberry, watermelon, apple or your favorite fruit).

Similar exercises:

1, sago is over the water, and it is recommended not to soak it. At present, the quality of sago varies, and some sago melts after soaking.

2. To boil a pot of water, the amount of water must not exceed sago, preferably 2 or 3 times that of sago. For sago, 2-3 teaspoons is enough for one person.

3. After sago is put into boiling water, keep stirring, otherwise it will paste the bottom. Stir for about 15 minutes and take out. At this time, you will find that the water is very thick and sago sticks together. It doesn't matter. If you put it in cold water, sago will spread out, sink to the bottom and drain the water.

4. Cook another pot of boiling water, pour in sago, stir fry and cook for about 15 minutes. At this time, most of the sago began to become transparent. Take the pot to cool the water, and then boil the sago with boiling water. So that sago won't burn, and don't try to cook sago in a transparent pot.

5. When cooking for the third time, do not cook for 15 minutes. When the sago is almost completely transparent, and a small part of it still has a white core, it can be cooked. Cover the water for a few minutes and it will be completely transparent. My suggestion is to wait until it is completely transparent, otherwise the sago will not be Q.

6. Pour coconut milk or milk into the pot, put a little sugar according to the taste, pour sago and cook for a while, then go out and refrigerate. Coconut milk sago is ready.

7. Fruits such as litchi, watermelon and kiwi can be put in as needed.