Mango Simirou
By VicentaLakin
Similo is one of my favorite sweets, but cooking the rice gives me a headache. After learning some of the tricks, it's much easier to cook the rice, which is to melt with a hot bubble or a cold water, and to cool the cold river when it's a little bit white, to cool it down, to boil it down, to put the lid on for 25 minutes, to make the white dots transparent
Recipe Recommendations
- mango one
- sago 100 grams
- coconut juice 250ml
- white granulated sugar 3 spoons
- sweetening
- cook
- three-quarters of an hour
- ordinary
Steps for Mango Simirou
1
Simi's got 20 minutes of boiling water
2
Mango cut
3
Add six times the amount of Simi water, boil it into Simi, boil it to the centre of Simi a little white, pull out cold rivers, more water
4
Put it back in the cup, add 2 spoons of sugar and Simi, boil it with the immersed coconut juice, melt the sugar, turn off the fire, and use the remaining temperature for 25 minutes
5
Good Simi becomes transparent
6
Add mango particles