How to make sago

Composition:

Sago and taro each 1 00g (about two halves), water10,250ml, fresh milk and coconut juice150ml, and rock sugar125g.

Operation:

(1) Wash sago, peel taro and dice.

(2) Put the crystal sugar into clear water, put it into a deep cup, cover it, and cook for 5 minutes on high fire.

(3) Add sago and taro and cook for 20 minutes on medium heat.

(4) Take out, mix in fresh milk and coconut juice, and serve. After cooling, put it in the refrigerator for freezing.

Cooking method of sago

1. Boil the water in the pot, then add sago and cook for about 15 minutes.

2. Pay attention to stirring when cooking to prevent sticking together.

3. After 15 minutes, turn off the fire, do not open the lid, and continue to stew for about 20 minutes. At this time, the sago will be completely transparent.

4. After the sago is taken out and washed, put the coconut juice, a little rock sugar and sago into the pot and cook together, and the sago dew will be ready soon.

DIY simple homemade fruit sago dew

1. Wash sago with clean water.

2. Boil a pot of water and put sago in boiling water. Note: stir with a spoon when cooking, or sago will stick to the bottom of the pot.

3. Cook sago until it is translucent, and then separate sago from hot water.

4. Cook another pot of boiling water, and put the freshly cooked sago into boiling water until it is translucent and separated from water.

5. Cook until it is completely transparent, and put all the boiling water in.

6. Boil a small can of milk with a little sugar. (Suggestion: Use coconut juice instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. )

7. Pour the milk into Simiri and cook it together. It won't take long.

8. Freeze the cooked sago milk in the refrigerator.

9. Put the fruit in the sago dew, and finally it is finished. (Note: You can put your favorite fruits in frozen sago dew),

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Ingredients: sago (sold in Al-Hara, called cassava flour, or sago seeds). But sago seeds are smaller. I use cassava flour)

Method: After the water is boiled, add sago, stir and boil (the sago will stick after heating, so keep stirring), and keep the water boiling. After cooking for about 40-60 minutes, you will find that sago has softened (some are like rice in bubble tea), and then add milk (as much as you can drink) and sugar (as much as you like). . . It's over, fragrant sago dew ~ ~ ~

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Preparation method of coconut milk sago syrup

Time: July 2005-17 23: 20: 18 Source: mop Forum Author: unknown

The production of coconut milk sago (sugar water) can be simply prepared as follows:

1, some sago

2, a box of extra-strong milk (a small box will do)

3, a small amount of sweet corn kernels

4. Coconut juice box (1L)

First, put coconut milk and extra strong milk in the refrigerator for freezing. Take a bowl of sago, 50g of rock sugar and three bowls of water, pour half a bowl of water into sago, and boil the remaining two bowls of water and sugar. Add sago and cook until transparent. Pour it into a large bowl and let it cool outside.

Boil sweet corn kernels with water, let them cool, pour corn kernels and frozen bright extra-strong milk into a large bowl filled with sago, stir with chopsticks, let them cool thoroughly, and then put them in the refrigerator.

When eating, take sago and pour it into coconut milk according to your personal preference.

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Making sago:

Boil a pot of boiling water

When the water boils, add sago.

Boil the water and stew it in a smoldering pot for one night.

ps:

Sago is ordinary sago (the size of mung beans).

How can you be so fat after doing it?

The reason is simple, the water is wide.

Mom boiled water in a stainless steel bucket in a smoldering pot (nearly a bucket of water), and Simi put in a small bowl (I think I'm tinkering around the edges, so it's a matter of success or failure, so throw caution to the wind).

Actually, this is the first attempt. It is not easy to master boring time. The longer the better. That's why mom didn't dare to cook by herself, and she didn't know it.

I tried to use online jms, boil the pot for half an hour, then boil it and add some water ... but it was always unsatisfactory. It is estimated that this is time and heat. The simmer pot can keep the residual temperature for a long time, but if I can't think of anything, I can still make sago. New discovery)

Handling:

Pour the cold boiled water into the bucket and wash the sago away.

Boil a pot of boiling water and add a proper amount of sago.

Add condensed milk, coconut milk and appropriate amount of sugar.

Just boil it.

Ps: Soaked sago sticks together, and it will break a lot when scooped out. After adding cold water, Tao Tao will disperse automatically.

I used half a can of condensed milk, and so did coconut milk.

Coconut milk is bought in the supermarket and made in Thailand. About 8 yuan. It is white with a dog on it. I thought it was broken. After tasting it, it has no smell, and it is far from the end of use. However, it turns out that it is really perishable. After opening it, it will turn sour and go bad in the refrigerator for a week.

Speaking of which, I have an interesting discovery to share with jms.

Through the above steps, the sago dew sold outside is soft and Q-free.

I was confused at first, too

Because I cooked too much, I left half a pot for dinner.

In the afternoon, I couldn't help stealing my mouth.

I'm dizzy with happiness.

It's no different from eating out. It's just a q turn

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Homemade fruit sago dew

1. Wash sago with clean water.

2. Boil a pot of water and put sago in boiling water. Note: stir with a spoon when cooking, or sago will stick to the bottom of the pot.

3. Cook sago until it is translucent, and then separate sago from hot water.

4. Cook another pot of boiling water, and put the freshly cooked sago into boiling water until it is translucent and separated from water.

5. Cook until it is completely transparent, and put all the boiling water in.

6. Boil a small can of milk with a little sugar. (Suggestion: Use coconut juice instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. )

7. Pour the milk into Simiri and cook it together. It won't take long.

8. Freeze the cooked sago milk in the refrigerator.

9. Litchi is prepared today (note: you can put your favorite fruit in frozen sago dew), put the peeled litchi in sago dew, and finally it is finished.