Hong Kong Yangzhi Nectar

Name: Hong Kong Yangzhi Nectar
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 750g Mango; 100g Sago; 400ml Coconut milk; 1 piece grapefruit; 20g Caster sugar

by Connie Chen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

In the traditional portrait, Guanyin Bodhisattva holds Yang Zhi in his right hand and drags the bottle with his left hand. The dew in the bottle is called Yang Zhi Ganlu. The nectar of Yang Zhi in the hands of Guanyin Bodhisattva will bring luck and good fortune. The popular Hong Kong-style dessert [Yangzhi Ganlu] is named because the grapefruit shreds sprinkled on mangoes and sago resemble the poplar branches in the hands of the Buddha. [Yangzhi Ganlu] is especially suitable for summer. The refreshing and sweetness brought by mangoes, sago Q Elastic and smooth, grapefruit is a little bit sour and astringent, [Yangzhi Ganlu] can bring infinite sweetness and happiness!
[Yangzhi Ganlu] To put it bluntly, it is a special edition of mango sago. The special feature is the addition of grapefruit and coconut milk. The coconut milk has a strong coconut flavor, and the sweet and sour grapefruit feels bitter and sweet. Besides, it’s more pleasing to have a very elegant name. The color of mango and grapefruit is golden, very attractive!
This time making [Yang Zhi Ganlu] is a simple version. The first step is to boil the sago into Q-bomb smooth, the second step is to stir the mango and coconut milk into a mango pulp with a cooking machine, and the third step is in a large container. , Pour in the mango puree and sago, stir well, sprinkle with mango diced and grapefruit shreds. Such a simple popular dessert [Yangzhi Ganlu] can be easily done by Kitchen Xiaobai!

Ingredients

750g Mango
100g Sago
400ml Coconut Milk
1 piece Grapefruit
20g Caster Sugar

Hong Kong Yangzhi Nectar

1. Put enough water in the boiling pot, add sago after the fire is boiled

2. Boil the sago over low heat for about 15 minutes, and cook the sago until transparent

3. Pick up the transparent sago, drain the water and place it in ice water to refrigerate

4. Cut out two slices of mango with a horizontal knife, cut flowers on the pulp, cut out mango pulp from the skin side, refrigerate the beautiful mango kernels for decoration, and use the remaining mango pulp to make mango pulp

5. Put the mango pulp, coconut milk and sugar in a food processor and mix well and smoothly

6. Put the mango syrup in a container, add the drained sago, stir well and sprinkle with mango diced and grapefruit diced

Tips:
1. If you like the milk to have a stronger flavor, you can squeeze it into condensed milk without adding sugar. Of course, the sweetness can also be adjusted according to personal taste.
2. Stir more when cooking sago to prevent sticking to the pot.
3. 【Yangzhi Ganlu】 tastes better after refrigeration.