Simirou dessert
By VicentaLakin
in the cold winter, a bowl of 1.20 g of red beans is taken up with the family and then boiled in a high-pressure pan for 40 minutes. the red beans are boiled, or they are hard. warm sweets, very enjoyable。
Recipe Recommendations
- sago appropriate amount
- red bean appropriate amount
- lotus seed appropriate amount
- red taro appropriate amount
- If you like fruit, you can add mangoes, watermelons, etc. appropriate amount
- Rock sugar or white sand sugar appropriate amount
- Coconut milk or pure milk appropriate amount
- sweetening
- cook
- an hour
- simple
Steps for Simirou dessert
1
Red beans, 20 grams of water a day early, will be easier to boil the next day, will be boiled in a high-pressure pan for 40 minutes, will be boiled, and will be eaten without hard feelings。
2
A day earlier, water bubbles were served and 20 minutes were boiled in a high-pressure pot the following day, with direct steaming of taro, which is also 20 minutes。
3
The red tart head, the big one, will be thinner, cut into small squares, boil it in a high-pressure pan for 20 minutes, and it'll be ready。
4
Simi will release it as it pleases, or it will break, or it will burn open, and it will not break, and then it will have to mix, and transparency will be ripe, and the water will be released。
5
Coconut juice or milk, ice sugar, and a little heating of all the finished products in the pot, so that the ice sugar can easily melt, and it's hot to eat in winter. It's based on a population。
6
In summer you can freeze in the fridge. Taste better。Simirou dessert Make Tips
1. Soak 20g of red beans one day in advance, then cook in a pressure cooker for 40 minutes. The red beans should be cooked until soft, otherwise they will be hard.
2. Soak lotus seeds as desired one day in advance, then cook in a pressure cooker for 20 minutes.
3. Take one large red taro, cut into small square cubes, and add according to personal preference. Steam in a pressure cooker for 20 minutes. Put water in the bottom to cook the lotus seeds directly.
4. Add sago as desired, but be sure to stir constantly. The sago is ready when it becomes transparent and crystal-like. However, you must wait for the water to boil before adding the sago, otherwise it will break apart. Once the sago is cooked, rinse it with cool boiled water.
5.
6.
7. The ingredients are ready. Use coconut milk or milk with rock sugar, put all the finished ingredients in a pot to heat slightly, and it is done. It tastes better if refrigerated in winter.