Coconut Sago

Name: Coconut Sago
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sago; Some Coconut flour; Some cantaloupe

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Coconut sago dew is a regular food in my summer. Sago is not rice. Sago is also called sago. The most traditional is the starch extracted from the pith of the sago palm tree, which is processed by hand. Sago is warm in nature and sweet in taste; invigorates the spleen, nourishes the lungs, and reduces phlegm.
Large grains of sago should be the first choice for desserts. I had no choice but to buy small grains of sago when I did not have large grains.
The coconut milk I chose was made with coconut flour, a specialty of Hainan, which has a richer taste. You can also buy canned coconut milk. "

Ingredients

Some Sago
Some Coconut Flour
Some Cantaloupe

Coconut Sago

1. Cut the cantaloupe into small pieces.

2. Prepare sago.

3. Hainan specialty coconut flour.

4. Rinse the coconut milk with boiling water in proportion.

5. Put water in the pot and bring to a boil. When adding the sago, stir more to avoid sticking together.

6. Cook until the sago is semi-transparent, remove it, put it back in the pot and continue cooking after passing the cold water, so that the sago will be more Q.