Mung bean, white fungus, sago sauce
By KennySchoen
Ingredients: sago,mung bean,Tremella,chrysanthemum,rock sugar,wolfberry fruit,coconut powder
Recipe Recommendations
- sago 20 grams
- Tremella a little
- mung bean 30 grams
- coconut powder 2 bags
- chrysanthemum a little
- wolfberry fruit a little
- rock sugar a little
- sweetening
- cook
- half an hour
- ordinary
Steps for Mung bean, white fungus, sago sauce
1
Bring the water to a boil, add the sago, cook until the sago still has a white core, heat over cold water, cook for a few more minutes, soak in cold water, and the sago is completely transparent.
2
Wash the mung beans, put them into a pressure cooker, and apply valve pressure for 5 minutes after venting. The beans will not bloom when they are ripe. Remove them and let them cool. When cooking the sago, the mung beans can be boiled out.
3
Soak and wash tremella, and put into a pressure cooker and pressure for 10 minutes.
4
Exhaust, open the lid, add rock sugar, chrysanthemum, and wolfberry fruit, and cook for 5 minutes until saccharify and make the white fungus soup thick.
5
Pour coconut powder into a bowl.
6
Mix the coconut flour well with tremella soup.
7
Spoon cooked green beans into coconut milk and tremella soup.
8
Spoon another spoonful of cooked sago into a bowl.
9
Spoon another spoonful of tremella soup into a bowl. Put it in the refrigerator and refrigerate it for a few hours. It will taste even better.