sago in coconut juice
By ElijahJacobs
Sago dew, also known as sago rice, is an Indonesian specialty. Some sago are processed from tapioca flour, wheat starch, corn flour, and some are made from starch extracted from palm plants. It is a kind of processed rice shaped like pearls. There are three types of small sago, medium sago and large sago, which are often used to make porridge, soup, and snacks. The main ingredient of sago is starch, which has the effect of warming the middle and strengthening the spleen, treating spleen and stomach weakness and indigestion. Sago also has the function of restoring natural moisture to the skin. Therefore, sago soup is very popular among people, especially women.
Recipe Recommendations
- coconut milk appropriate amount
- sago appropriate amount
- white sugar appropriate amount
Steps for sago in coconut juice
1
Prepare the materials.
2
Add appropriate amount of water and sugar to the coconut milk, heat on low heat until the sugar dissolves, turn off the heat just after boiling, cool down to room temperature, and place it in the refrigerator for later use. Those who like milky flavor can also use coconut milk + milk + white sugar.
3
Pour the sago into boiling water and open the lid and cook, paying attention to stirring during the process.
4
When the sago is boiled until only the white heart is left, turn off the heat and simmer for 2 minutes.
5
Remove the sago, drain the water, and rinse back and forth twice in cold water.
6
Put cold water in the pan and heat until it is transparent and has no white heart. Turn off the heat. Quickly remove and place in ice water and soak until completely cooled.
7
Pour the refrigerated coconut milk into the cooked sago and stir well.
8
Fruit can be appropriately decorated and drunk.