1. Sago milk is best to choose smooth surface, I bought this one is not very good, more loose powder after entering the water!
2. Put more water in the pot (the picture borrowed from the casserole used when making a small amount before), boil the sago, stir, and simmer for more than 40 minutes on medium and low heat until it is transparent! The advantage of the casserole is that it has a good heat preservation effect. Turn off the heat and simmer for a while and then turn on the heat. Repeat several times until it becomes transparent.
3. Based on the lesson of blood and tears, I have to nag: Sago tends to stick to the pot, so you need to add more water and stir it frequently. If the boiling water is very sticky in ordinary pots, you can reheat the water to dilute it, in case the bottom of the pot becomes sticky. , It is necessary to boil another pot of water, add the strained sago and continue to cook until transparent. In addition, do not put the sago dry in a hot state because it will stick together. You can rinse and drain or remove it immediately and transfer to another boiling water pot to continue cooking. Cook until only a little white core is left, turn off the heat and simmer. It will be fully transparent in a while.
4. Prepare cold boiled water or mineral water that has no sago in advance. Take out the boiled sago and rinse it repeatedly under the tap, then pour it into the cold boiled boil and soak for one minute (to prevent unhygienic water), and then drain it for later use.
5. The preparatory work is completed, this time is to do a lot, as shown in the figure. Dry and drain the grapes, a bag of honey beans, add sugar according to personal taste, and shovel the tortoiseshell paste into blocks.
6. Next is the magical blending, pour in coconut milk or pure milk to mix
7. Put it in a container with a lid and put it in the refrigerator for more than two or three hours
8. Take it out of the refrigerator when eating, add the fruit you like, the picture is "Pitaya version"
9. Let's have another red core version ^_^, which fruit combination do you prefer? Hee hee
Tips:Sago tends to stick to the pot. You need to add more water and stir frequently. It will be better to stew in a casserole. If it is an ordinary pot, the water is very sticky and you can reheat it to dilute it. , Add the filtered sago and continue to cook until transparent. In addition, the sago should not be dehydrated and put in a hot state as it will stick together. It can be rinsed and drained or removed immediately and transferred to another boiling water pot to continue cooking. When only a little white core is left, it can be turned off and simmered for a while and it will be completely transparent.
