Sweet Sago Cream with Coconut Milk

Sweet Sago Cream with Coconut Milk

Introduction:

"In fact, sago is not rice. The main component of sago is starch. Some of them are made of cassava powder, wheat starch and corn husk powder. The most traditional one is made of starch extracted from palm plants. Sago has the functions of invigorating the spleen, tonifying the lung, resolving phlegm, treating weakness of the spleen and stomach and dyspepsia; sago also has the function of restoring natural moisture to the skin, so sago soup is very popular among people, especially women. "

Production steps:

Step 1: prepare the sago and coconut juice.

Step 2: wash sago with boiling water.

Step 3: put proper amount of water in the pot and bring to a boil. Add sago and bring to a boil again.

Step 4: turn off the heat after boiling and simmer for 10 minutes.

Step 5: pour out the original water, boil another pot of boiling water, add sago, repeat three times until the sago has no white heart.

Step 6: after the sago is cooked, remove it to cool and drain.

Step 7: put the cooked sago into the cup and add in the coconut juice.

Step 8: add seasonal fruit according to your preference.

Materials required:

Sago: 100g

Coconut juice: 200ml

Seasonal fruit: moderate

Precautions: 1. Be patient when cooking sago, and stir from time to time. Don't leave a white heart, but don't overcook it. 2. Because the main ingredient of sago is starch, it must be boiled under water, or it will become paste.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: other