Yang Yee-Lang
By VicentaLakin
Simi, also known as West Valley Rice, is a specialty in Indonesia and is either made of cassava powder, wheat starch flour or grain powder, or is made of starch extracted from palm plants, a processed rice, shaped like pearls. There are three groups, Simi, Mid-Simmy and Simi, which are often used for porridge and snacks. The main ingredient of Simi is starch, which has a warm and healthy spleen, which treats stomach weakness and indigestion. Simi also restores the function of natural lubrication to the skin. So Simeon is popular, especially with women. In addition, the Yang Jianli was created in the 1980s by a Hong Kong liquor store, and is still one of the most popular sugars in the sweet shop. I started to notice this sweet thing because I liked its name, Yang Zeng-Lin, how it felt to be in the sky! I was thinking of the gnarly sanctuaries that had been spilled with the willows in the bottle of his hands. And look at the materials, mangoes, coconut juice, Simi, all I like! Since then, the desire for this dessert has not stopped. But I hate the traditional sweet shop here that sells old sweet water and never innovates! Hong Kong has been hot for decades, and even drinks and ice cream-based ginseng products will not be introduced in this area. If you want to eat, you have to do it yourself
Recipe Recommendations
- mango appropriate amount
- sago appropriate amount
- sugar appropriate amount
- coconut juice appropriate amount
- sweetening
- cook
- ten minutes
- simple
Steps for Yang Yee-Lang
1
Simi chooses the miscellaneous to be used。
2
Mango cut into a cross knife, cut in small pieces。
3
Cooking Simi: First clear the water into the pot, then burn it into Simi, then boil it in the lid for two minutes, then turn off the fire, use 20 minutes of heat and open the lid。
4
If there are white dots in the middle of Simi, continue to cover the lid and boil for two minutes and close the fire for 20 minutes. Watch if you have enough water when you're cooking again. If you're absorbed by Simi, put some more water, or you stick it to the bottom。
5
The rice must be prepared with care and patience, with full transparency and not too bad. After being completely transparent, Simi was taken up and washed with cold water and sift, drying up the excess water and cooling it off。
6
mango meat is slurryed with a mixer. it's a hint: cut small pieces, the mixer is good. the other cut into 1 cm squared, standby。
7
Mango juice, mango blocks, coconut juice. When the rice drops below 40 degrees, insert coconut juice, the amount of which will be determined by the amount of milk in soup
8
Ate it with mango juice, mix it up, taste it; if it's not sweet enough, you can do it with young sugar. You can eat it with some yogurt