Taro, coconut juice, sago dew
Sago dew desserts can be eaten in the refrigerator in summer. They are cool and enjoyable.
Recipe Recommendations
- sago appropriate amount
- rock sugar appropriate amount
- sweetening
- cook
- ten minutes
- ordinary
Steps for Taro, coconut juice, sago dew
1
Ingredients: sago, rock sugar, boxed coconut juice, chopped taro grains.
2
Pour water into the pot, put in the taro grains, and open fire to boil the taro grains thoroughly. (If you like something that has a taste, you can boil the taro until 7-8 ripe, pick up a few grains with a spoon, and pinch them with your hands to feel soft.)
3
Pick up the cooked taro sauce, put it in a bowl, and set aside.
4
Put water in the pan, wait until the water boils, sprinkle in the sago. When you see that the sago is boiled like Figure 4 above, you can use a sieve to fill in the filtered dry hot water, and rinse it directly at the faucet to cool thoroughly. (The purpose is to remove the paste from the freshly cooked sago, so that it does not stick to a lump, and also keep the sago elastic when eating. That is the feeling of Q.)
5
Put water in the pan and add rock sugar. After the sugar melts, add the taro and the washed sago, stir with a spoon to disperse the sago, and stop fire when the sugar water boils again.
6
When the sugar water warms, add coconut juice, stir well, and a bowl of sago syrup with taro flavor is ready.Taro, coconut juice, sago dew Make Tips
Tips: 1. The taro can be boiled into grains or made into taro paste. That is, the thoroughly cooked taro grains are pressed into sand shapes with a spoon. When eating sago dew, the taste is rustling taro flavor. 2. This sago dew dessert can be eaten in the refrigerator in summer. It tastes cool and enjoyable.