Coconut Milk Sago

Name: Coconut Milk Sago
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 10g Sago; 1 small handful Blackcurrant

by Fish swimming towards the blue sky

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The sweets I make, people who are addicted to sugar will definitely feel lighthearted and unfulfilled. Fortunately, there are so many mellow coconut milk linings, the fragrance is endless, and the lips and teeth have been nostalgic, which is enough to make up for the lack of sweetness. It is inevitable to talk about sago. Sago, a colorless and tasteless food, exists purely to add visibility to the finished product and a three-dimensional taste in the taste. I couldn't appreciate this kind of food. Once it is rubbed and blended with the rich flavor, it becomes a buffering agent, allowing the sweetness to be released a little bit slowly, and it is gentle and imperceptible to capture the mouth-this makes me like it a little bit.

Ingredients

10g Sago
1 small handful Blackcurrant

Coconut Milk Sago

1. Pour the sago into the boiling water, stir and cook until only white is left in the middle, and the rest is transparent. Then turn off the heat and simmer until completely transparent

2. Boiled sago, put it in cold water, and soak in cold water for a while

3. Drain the sago, sprinkle in 5 grams of sugar, and mix well

4. Take one-third of the sago and put it into the container of the cup (about one-third of the cup), press the sago slightly with a spoon, and operate the other two cups in sequence

5. Pour the coconut milk into the pot, add a small spoonful of water from the sago that was cooked before and the remaining 5 grams of sugar

6. Then add the black currant soaked in white rum beforehand, simmer on a low heat, and stir while cooking until the coconut milk begins to thicken, turn off the heat