Coconut Sago
1.
Buy a set meal directly, simple and straightforward, pure taste
2.
Prepare the ingredients
3.
Bring water to a boil
4.
Pour the sago and stir down. Cook at 1000°C for 20 minutes in an induction cooker, stirring constantly in the middle, until the sago is transparent on the outside and there is a small white spot in the middle (this step is the most important)
5.
Pick up a pot and sift through cold water to increase the taste of sago Q. Then boil again, cook until completely transparent, and serve. ("Boil again" is for sterilization and disinfection. I am afraid that the stomach and intestines of some friends are too weak. If you don't mind, you can omit this step)
6.
Pour in coconut milk, pure milk
7.
Pour sago
8.
Add a little white sugar, stir evenly, and cook for 2 minutes. ("Boil again" is for sterilization and disinfection. I am afraid that the stomach and intestines of some friends are too weak. If you don't mind, you can omit this step)
9.
Fresh fruits can be added according to personal preference, and iced in summer is better.
Tips:
Many of them are accurate values, but in fact, if you make it at home, you can just follow your own taste and the approximate amount will do. You don’t need to be so precise. For example, if you like to eat sago, cook more sago, and if you like sweeter, less sugar. There are two times () marked "Boil again" for sterilization and disinfection. I am more casual, and generally omit these 2 steps. But if you want to drink hot, you have to boil it in the end. Let me also tell you that many coconut milk is very fragrant when opened, but it is not so fragrant when you actually use it, or you can poke it with chopsticks or a spoon to see if the thickness under the spoon is as thick as the surface. But in fact, many spoons will obviously feel very runny when they are stuck underneath. This also affects the final taste of the food, not to mention everyone's health.
