Corn Coconut Milk Sago

Corn Coconut Milk Sago

1. Cut out a slot with a knife

2. The corn kernels can be easily removed, and the waxy corn kernels can be taken out in the same way. The sweet corn kernels and waxy corn kernels are separately equipped for use

3. Use a food processor to beat the sweet corn kernels into a paste. The fresh sweet corn kernels will be juicy. You don’t need to add water, and you don’t need to beat them too finely. I personally feel that a bit of corn dregs has a richer taste.

4. Add waxy corn kernels to the beaten sweet corn paste and mix well, then add one third of coconut milk juice and mix well. Press the electric pressure cooker for five minutes and let it cool.

5. Open the water and boil the sago on low heat for 15 minutes, turn off the heat for 10 minutes, rinse the sago with cold water, pour it into the boiling water and cook, repeat this two to three times until the sago is translucent and there is no white heart, and finally soak in ice water. For two minutes, sago can’t enter the water for too long,

6. When the steamed coconut milk corn is cold to warm, add the other two-thirds of the coconut milk, add the translucent sago, and mix well. Put your favorite fruit cubes on it.

7. Sweet corn has fully released its fragrance and sweetness through beating and steaming. It likes the pure taste without adding sugar. (Please ignore the bread next to it)