Coconut juice sago is a regular food in my family in summer. Sago is not rice yo. Sago, also known as Sago rice, is the most traditional starch extracted from the pith of the Sago coconut tree and made by hand. Sago japonica is warm in nature and sweet in taste; it strengthens the spleen, nourishes the lungs, and reduces phlegm.
Big sago should be the first choice for making desserts. When I bought it, I didn't have big sago, so I had to buy small sago.
The coconut juice I chose was the coconut powder, a specialty of Hainan, and the taste is more intense. You can also buy canned coconut milk.
sago in coconut juice
By HudsonFrami
Recipe Recommendations
- sago appropriate amount
- coconut powder appropriate amount
- cantaloupe appropriate amount
- sweetening
- cook
- half an hour
- ordinary
Steps for sago in coconut juice
1
Cut the cani melons into small pieces.
2
Get the Simi ready.
3
Hainan specialty coconut flour.
4
Rinse with boiling water in proportion until good coconut juice is obtained.
5
Add water to the pan and bring to a boil. Stir more when adding the sago to avoid sticking together.
6
Cook until half of the sago is transparent, remove it, cool it in cold water, and then put it back into the pan to continue cooking, so that the sago will be more Q.
7
When cooking until it is not completely transparent, turn off the heat, otherwise it will taste worse when it is overcooked.
8
Rinse the cooked sago rice with cold water to increase the hardness and prevent the coconut milk from being sucked up when it is put into the coconut milk.
9
Put the cooked sago into a bowl.
10
Add cantaloupes and favorite fruits.
11
Pour in coconut juice.
12
It tastes even better if you freeze it.