Watermelon milk Simillo

1

Little Simi cleans up

2

Put it in boiling water

3

Boiled to the middle with white cores, fire, 5-10 minutes

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Cooked Simi to cool in ice water

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The cold Simi is in the cold milk bowl

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Put the film in the freezer for half an hour

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Load up and join the watermelon

8

Add a proper amount of milk to the population

1. Sago is a processed grain with a loose texture, so it is best to soak it in hot water before cooking; it doesn't take long, just let it stand for about 10-15 minutes. 2. When cooking sago, add it to boiling water and stir constantly. Once the water returns to a boil, the sago will gradually become transparent and is less likely to stick to the bottom. 3. Turn off the heat when the sago still has a white center, then let it steam for a while. The sago will become translucent; even if there are occasional small white spots, they won't affect the texture. 4. Ensure there is enough water when cooking sago, as it is made of starch and will expand and thicken during the cooking process. 5. It is best to prepare a bowl of ice water before cooking. Placing the cooked sago in the ice water to cool it down will make it more chewy. 6. It is also recommended to use cold or iced milk or coconut milk to maintain the chewiness of the sago. 7. Sago prepared in advance should be eaten as soon as possible after refrigeration; leaving it for too long will make it lose its chewiness and affect the texture