Yang Yee-Lang

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1. Preparation of materials: Simi put it in boiled water, boiled it for one minute, suffocated it to transparency (about 20 minutes) with filters, rinsed with cool water, and dredged it back up (Simmy made it early and forgot to film the process)

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2. When the meat is removed, it is slowly dispersed

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3. Combination of a suitable amount of open water with sugar, with coconut, egg milk and milk (about half the proportion of milk, other by my own taste), and then I was lazy and uncooked and left in the microwave mud

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4. Half of the cededine of mangos, the rest of which is replaced by a mixer

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Each of the five types of raw materials prepared will have a small bowl: coconut milk, Simi, mango mud, mangotine, Western grapefruit, which will be able to mix the rice with coconut milk sauce, mango mud, and then join the mangotine and Western grapefruit. It's better to put the freezer in the summer。

Delicious Tips: 1. Choose sweet mangoes, picking those that are ripe, soft, and have no rotten spots; 2. I use evaporated milk. If you don't have it, you can substitute with fresh cream. If you don't have either, you can use all milk, but the texture will be slightly different; 3. Regarding the choice of sago, small sago pearls are easier to cook than large sago pearls. 【How to cook large sago pearls to be chewy and plump】 1. Boil water in a pot, add the sago, and cook for 5 minutes, then rinse the sago with cold water; 2. Add cold water and the sago again, cook for 10 minutes, then turn off the heat. Add a cup of cold water, cover, and let stand for about 30 minutes, stirring occasionally to prevent sticking; 3. Turn the heat back on and cook until the center is almost transparent with a slight white dot, then turn off the heat. Do not discard the water. After cooling, place in the refrigerator overnight.