1. Peel and cut the pumpkin, put it in a steamer and steam for 20 minutes, then turn off the heat. I bought a pumpkin that was more than 4 kilograms and used almost half of it. Peeling raw pumpkin is still a bit tired, you can wait for it to be steamed before processing
2. Run the sago with hot water once and then with cold water. I'm lazy, I turned the gas water heater to the highest temperature and I used the hot and cold water from the tap to alternate.
3. After the water is boiled, put the sago just now and cook for 10-15 minutes. Just cook until it is almost transparent and there is still a little bit of white inside.
4. Pour out the hot water and soak it in ice water for a while. Because the sago itself still has residual temperature after the hot water is poured out, the water temperature will still rise after adding the ice water, so it is necessary to change the water several times.
5. Peel the pulp of a bowl of oranges and set aside. Choose delicious oranges! (*^__^*)
6. Put the steamed pumpkin and orange meat in the blender, and add 300ml of fresh milk (about 1.5 paper cups)
7. Stir thoroughly until fine enough
8. Add sago to the bowl. Squeeze the juice of a lime into it, and add 1-2 spoons of honey. The lime should be squeezed very well, so that one grain is just the amount of a bowl, and the honey should be adjusted appropriately according to personal taste. If you like sweets, put more
Tips:You can eat both hot and cold, and it’s more delicious if you eat it cold!
It is difficult to cook sago transparent all at once. My method is lazy, but it is basically close to the ideal state. Perfect ideas suggest more professional sago processing methods on the Internet.
I temporarily named it Green Honey Sunshine Sago, Green (Green Lemon), Honey (Honey), Sunshine (there is a small pumpkin called Sun Fruit). Hope you all give me better suggestions.
