Sweet Sago Cream with Coconut Milk

Sweet Sago Cream with Coconut Milk

Introduction:

Production steps:

Step 1: soak kidney beans for 2 hours, then boil them into 8% rotten, add appropriate amount of sugar and osmanthus, mix well.

Step 2: cook the sago into a transparent color (be patient when cooking the sago, and constantly stir it with a spoon after the water boils to prevent the sago from sticking to the bottom of the pot. After the water boils, you can turn off the heat and simmer the sago for a while. When there is a transparent color around and a white heart in the middle, turn off the fire for a while and it will become all transparent color.)

Step 3: clean all kinds of fruits

Step 4: cut pitaya, watermelon, mango and other fruits into your favorite shapes

Step 5: peel the purple sweet potato and put it into the steamer to steam, then cut it into small cubes

Step 6: add the right amount of sago, honey red beans and all kinds of fruits to coconut juice, and you can eat them~

Materials required:

Simmy: right amount

Honey red beans: right amount

Purple potato: 2

Coconut juice: 500ml

Cherry: moderate

Watermelon: right amount

Pitaya: moderate

Mango: right amount

Sugar: right amount

Osmanthus fragrans: moderate

Note: autumn, which then add the right amount of tremella soup, more cool and smooth lung~

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: milk flavor