Hong Kong Style Poplar Nectar

Name: Hong Kong Style Poplar Nectar
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1~2 Mango; 1 piece grapefruit; 4 servings Sago; 250ml milk; 270ml Light coconut milk; Some Sugar

by Leyla REIRA

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Today I will share the classic Hong Kong-style dessert: Yangzhi Ganlu. Thinking of the Hong Kong-style dessert menu, I always feel that there are a lot of things to order on it. For me, the name Yang Zhi Gan Lu is alluring. Of course, the dessert itself is the same. The sweet and sour mango is paired with the tender and juicy grapefruit. The visual system, taste and taste can be said to be full of Hong Kong flavor regardless of the elements and appearance. By the way, for the beauties who love to eat and want to lose weight in the summer, today I am sharing the low-fat version~~

Ingredients

1~2 Mango
1 piece Grapefruit
4 servings Sago
250ml Milk
270ml Light Coconut Milk
Some Sugar

Hong Kong Style Poplar Nectar

1. The main materials are ready

2. Half of the mango is cut into pieces, and the other half is pureed; the grapefruit is peeled and the flesh is taken and put in the refrigerator for later use.

3. Add water to the pot and bring the sago to a boil; if you want to cook a little better, soak it for two hours in advance and then cook

4. Stir continuously with a spoon, cook until the person turns it off, turn off the heat, let it cool a bit, and then turn the heat to a boil, repeat this 3 times until the sago is transparent

5. After the sago is in a transparent and crystal state, pick it up and drain it

6. Mix the cooked sago with light coconut milk, milk and sugar and mix well

7. Add the chilled mango puree, mix well with the mango diced and grapefruit diced, then you can enjoy

Tips:
1. The sago is soaked two hours in advance for better cooking.
2. I don't use condensed milk, I want to have lower calories. If you like sweet and greasy taste, add appropriate amount of condensed milk;
3. If you like to be cool in summer, you can refrigerate it and taste better.