Sweet potato and coconut juice Sago

Sweet potato and coconut juice Sago

Introduction:

"Simi Lu desserts can be put into the refrigerator in summer and then eaten. It's cool and enjoyable."

Production steps:

Step 1: Ingredients: sago, rock sugar, boxed coconut juice, and diced taro.

Step 2: pour water into the pan, put in the taro, open fire and cook the taro thoroughly. (if you like those with good taste, you can cook the taro into 7-8, just mature it, scoop up a few pieces with a spoon, and knead them with your hand to feel soft.)

Step 3: pick up the cooked taro and put it in a bowl for use.

Step 4: put water in the pot. After the water boils, sprinkle in the sago. When you see that the sago is cooked as shown in Figure 4 above, you can use a sieve to filter the hot water, and then rinse it directly in the tap water. (the purpose is to remove the paste from the freshly cooked sago so that it doesn't stick into a ball, and at the same time, it can make the sago taste elastic, which is the feeling of Q.)

Step 5: put water into the pot, put in rock sugar, wait for the sugar to dissolve, pour in taro and washed sago, stir with a spoon to disperse the sago, wait for the sugar to boil again, and then stop.

Step 6: when the sugar water becomes warm, you can add coconut juice, stir well, and a bowl of sweet potato flavored sago is ready.

Materials required:

Simmy: right amount

Rock sugar: right amount

Boxed coconut juice: right amount

Cut taro: right amount

Note: Tips: 1, taro can be cooked into grains, can also be made into taro sand, that is, the cooked taro grains are pressed into sand shape with a spoon, when eating sago dew, the taste is the taste of taro. 2. This kind of similu dessert can be eaten in the refrigerator in summer. It's cool and enjoyable.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: sweet