Mango milk Simirou
By VicentaLakin
Simi, also known as West Valley, West Kingdom, Samuface, Sandurmi. The most traditional is starch extracted from the wood membrane of coconut trees in the west valley, manufactured manually and in coastal areas such as Guangdong, also known as sandy rice and sandy rice. Simi is produced along the South Pacific Islands and is a wood membrane that collects palm-plant sauna, which is made of starch by a common starch method, which is tattered, sifted, repeated drifting, sedimentation and drying. When tanned to half-dry, it shakes into fine grains and then drys up, i.e. rice in the West Valley, the white-skinned by the name of the true Pearl Valley, the white and smooth, and is well nourished. Simi has spleen, pulmonary refilling, silicosis, spleen weakness and indigestion; it also restores the skin to its natural moisture, so that it is popular, especially with women. Good Simi standards: clean colour, smooth and smooth surfaces, hard and unbreakable, uncooked, transparent and resilient。
Recipe Recommendations
- Tainong mango one
- sago 70 grams
- pure milk 125ml
- water appropriate amount
- cold boiled water appropriate amount
- sweetening
- cook
- ten minutes
- simple
Steps for Mango milk Simirou

1
Get all the food ready。
2
When a proper amount of water is poured into the pot, the fire breaks and then it pours into Simi。
3
It's always mixed with spoons。
4
The fire will be shut down after 20 minutes of cooking with a little white core in the middle, plus a pan cap for five minutes。
5
While the rice is cooked, the mango digs the ball, while the rest of the mango edge is left to use。
6
And pour the mango horns and pure milk into the mix。
7
Smash it into mango milk juice and leave it to the fumes。
8
Cooked Simi to refill with cold water and remove the glue。
9
Put the rice in the container, pour it into the mixed mango milk juice, and put it in the mango ball and make it a bit。Mango milk Simirou Make Tips
1. It is best to use a non-stick pot when cooking sago pudding. Stir constantly throughout the process and use a little extra water, as the sago will become thick towards the end.
2. If you find it is not sweet enough, you can drizzle a little honey at the end.
3. Since the mangoes I bought are very sweet, I didn't need to use honey to enhance the flavor. You can decide based on your own preference.