Coconut Double Potato Sago Sauce

Name: Coconut Double Potato Sago Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Purple Sweet Potato; 150g Sweet potato; 100g Sago; 500ml Coconut milk; Some Maple sugar

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Shuangshu-purple sweet potato and sweet potato, common people collectively called sweet potato. Sweet potato is rich in nutrition. Modern research has proved that sweet potato not only has high nutritional value, but also has good health benefits. It is the second most nutritious vegetable in the world after asparagus. Different types of sweet potatoes have basically the same main nutrients, but each has its own characteristics-sweet potatoes, especially sweet potatoes with yellow cores, are rich in β-carotene; purple potatoes are rich in strong antioxidants, anthocyanins, and two types of potatoes Eat together, nutrition and health benefits are more comprehensive. With coconut milk and sago, it is boiled into a vegan sago dew with delicious color and fragrance. It can be eaten cold or hot. In the dry and cool early autumn, it is delicious, sweet, nutritious and nourishing, helping you healthy and sticking to autumn fat——"

Ingredients

Coconut Double Potato Sago Sauce

1. Purple potatoes and sweet potatoes are steamed in the pot; steamed with the skins, nutrition is more comprehensive;

2. Steam on high heat for about 20 minutes, then simmer for a while and it will be almost done;

3. Steamed sweet potatoes are boiled sago, first rinse the sago;

4. Boil water in a pot;

5. After boiling, spread a small fire, and put in sago;

6. Stir while cooking, about 10 to 15 minutes, cook until translucent;

7. Filter out sago and rinse with cold water;

8. Boil a pot of water again, add the cold sago, and cook for 5 to 10 minutes on low heat;

9. Boil until completely transparent and there are almost no white spots;

10. Rinse with cold water again;

11. Get crystal clear cooked sago; drain the water and set aside;

12. Cut the steamed purple potato and sweet potato into small pieces for later use;

13. Put the remaining purple potatoes and sweet potatoes into the mixing tank of the food processor, and add coconut milk;

14. Beat until thick and smooth;

15. Pour the thick sauce into a small pot again, stir and cook on low heat until it boils slightly;

16. Add cooked sago;

17. Stir again and cook until slightly boiling;

18. Add appropriate amount of maple syrup or sugar to taste (actually it does not add, purple potato, sweet potato and coconut milk are all sweet)

19. Pour into a beautiful container, and eat after refrigeration, or directly hot;

20. When eating, sprinkle with diced purple potatoes and sweet potatoes to increase the taste; you can also add some fruit particles to increase the nutrition and flavor, both.