[Yangzhi manna] Hong Kong desserts in summer

[Yangzhi manna] Hong Kong desserts in summer

Introduction:

"Among the Hong Kong desserts, Yang Zhi Manna is my favorite. The sweetness of mango, the fragrance of coconut milk, the freshness of grapefruit and the waxy smoothness of sago are really delicious. I haven't tasted Hong Kong Style desserts in Germany for a long time. I will develop recipes in this respect from now on. It's just a warm day. It's refreshing to eat such a cool dessert in summer. "

Production steps:

Step 1: get the materials ready.

Step 2: peel off the flesh of grapefruit and set aside.

Step 3: put a little more water into the pot, boil the water, pour in the sago, cook until translucent, turn off the heat and simmer for 5 minutes until transparent. (keep stirring when cooking sago to prevent sticking)

Step 4: wash the cooked sago with flowing water to make it not stick together. Then soak it in cold water.

Step 5: pour coconut milk, sugar and milk into the pot, stir well and cook until slightly boiling, then turn off the heat and let it cool.

Step 6: take advantage of the gap of cooling coconut milk, peel the mango well, and then roll it into mango mud with a spoon. (if you have a blender at home, you can also put it in the blender. I don't have a blender around me, so I use this method. It's easy to operate. It's suitable for lazy people, because there's no need to wash the blender.)

Step 7: after the coconut milk cools, put the right amount of sago into the container, then add coconut milk and mango puree in turn, stir well, and sprinkle with grapefruit. Refrigerate for 30 minutes. (you can also pour coconut milk into mango puree, add sago, mix well, and then pour out in a cup.)

Materials required:

Mango: 500g

Coconut milk: 200g

Simmy: 30 grams

Milk: 100g

Grapefruit: moderate

White granulated sugar: 20g

Note: Tips: 1. Grapefruit grains can be replaced by grapefruit grains, because Germany only sees grapefruit, not grapefruit. 2. When making coconut milk, you can add some light cream at home, which will make it more fragrant. 3. Mango puree is also very good to be rolled out with a spoon, without a blender. But be sure to use ripe mango. 4. Keep stirring when cooking sago, so as to prevent sticking to the pot. 5. Make sure to wash the sago with cold water after cooking, otherwise it will stick together. Then soak it in water for later use.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: sweet