Double Potato Meatballs Sago Sauce

Name: Double Potato Meatballs Sago Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sweet potato; Some Purple Sweet Potato; Some Sago; Some Coconut milk; Some Cassava flour; Some crystal sugar

by Flowers bloom in a flash

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

A rare National Day holiday, but all the attractions are crowded with people. Ben didn't like the excitement, so I chose to stay at home.

Take your time to make delicious food, please yourself and please your life.

This is the first dessert, I hope you like it.

This double potato ball sago dew requires a little patience to make. It takes more time to rub the balls, but fortunately Jannyone helped. "

Ingredients

Double Potato Meatballs Sago Sauce

1. Peel the sweet potato and purple potato, slice and steam the steamed potato chips into mashed potato, add tapioca flour, add appropriate amount of water, and knead into a dough.

Double Potato Meatballs Sago Sauce recipe

2. Add water to the pot, and when the water boils, add sago. Boil the sago until 80% transparent and turn off the heat. Simmer in the pot for 15 minutes, then boil over the heat, paying attention to stirring. After the sago is cooked, place it in cold water and set aside.

3. Take a clean pot and add an appropriate amount of water, coconut milk, and an appropriate amount of rock sugar (according to personal taste). After the coconut milk is boiled, add the potato balls. After the potato balls float up, add sago, turn off the heat after boiling, and you're done.

Tips:
1. Sweet potatoes and purple potatoes don't need a lot, I used half of each.

2. If you like sweeter, you can add white sugar when rubbing the noodles

3. It takes more time to rub the balls, you can rub them into long strips, and then cut them into small granules with a knife

4. Sago is too cold to prevent the finished product from being too thick and sticky