Amber Pearl Sago

Amber Pearl Sago

1. Prepare all kinds of ingredients. Fruits can be selected according to personal preference. 2 Boil the sago first: Boil an appropriate amount of water, pour the sago into it, stir a little, and cook for about ten minutes on medium heat. Cook until there is only a pinpoint-sized white core left in the middle, turn off the heat, cover and simmer until completely transparent.

2. While cooking the sago, rub the pearl balls. Make the amber color first: melt the white sugar with boiling water, and pour a small amount into the tapioca starch one by one. Knead it into a ball while it is still hot, and then knead it into small balls (the boiling water should be added gradually, don't add more at one time, it is enough to form a ball and not stick to your hands. Different brands of tapioca starch have different water absorption rates, so boiling water The amount is only approximate, it still depends on the state of the dough to add).

3. Make the brown sugar color: also melt the brown sugar with boiling water, and pour a small amount into another tapioca starch one by one. Stir the mixture quickly and knead it into brown sugar colored balls. Sprinkle a little dry tapioca starch on the surface to prevent sticking, cover and set aside for later use. Tips: Be sure to add boiling water, otherwise it won't be able to form a mass, it will disperse as soon as you grab it. If it has spread, it means that the water temperature is not enough. The remedy is to sit in hot water with the basin, heat it over a small fire, and keep stirring until it can be kneaded.

4. Then boil the pearls: add water to the pot and boil, pour the pearls of both colors into the pot, cook on medium heat for about 15 minutes, stirring constantly to avoid muddy bottom. After it's cooked, soak it in hot water for about 15 minutes, then cool it in boiling water for later use. The pearl balls have to be cooked thoroughly to taste soft and waxy. After a while, cold boiled water will make it more elastic and non-sticky.

5. Then boil the taro balls: add water to a boil in a small pot, pour the taro balls and cook until they rise, and cook for a while (the whole process is within 5 minutes). Rinse the cooked taro balls with cold boiled water, pour them into a small bowl, and soak them in cold boiled water for later use (taro balls are easy to cook, and they tend to loosen after they are cooked, and the taste is not good).

6. Next, remove the sago that has been braised until it is completely transparent, rinse with cold water, and peel and cut the fruit. The final combination: Pour the amber pearls, fruit pieces, sago, and taro balls into a bowl, then pour the white sugar into the coconut milk to melt, pour it on top and eat it. You can also add a scoop of ice cream in the middle to make it cooler to eat.

Tips:

1. You can make more pearl balls at one time, save the amount you eat at the time, and pack the rest in the refrigerator, and just take it out and cook it when you want to eat it. Remember not to cook too much at a time, otherwise the cooked pearls will become hard in the refrigerator and affect the taste.
2. Tapioca starch used to make pearl balls cannot be replaced by other starches. The tapioca starch, brown sugar, and double-carbon white sugar I use are all sweet juice garden. A friend asked what is the difference between double-carbon sugar and ordinary white sugar. It is actually a difference in the processing technology of white sugar. Double-carbon decolorization will not leave sulfur residue and is more healthy and safe. Therefore, my family has always used sweet juice garden double-carbon sugar. Carbon white sugar.
3. For those who are more addicted to sweetness or who like to eat fruits, you can also mix milk, coconut paste with mango pulp, puree it with a food processor, and pour it on amber pearls. It is also delicious.
4. Although pearls are delicious, don't eat too much at a time, especially for the elderly and children with poor digestion and chewing function.