1. Preparation materials: green juice powder, sago, whole milk, whipped cream, gelatine slices, boil a pot of boiling water
2. After the water boils, boil the sago in a pot for 15 minutes. When there is only a little white heart left, turn off the heat and simmer until the sago becomes transparent. Take it out and let cool; brew the green juice with water and cold water for the gelatin slices. Soak softly for use
3. Warm the whole milk with a guy, add whipped cream and mix well, then add gelatine flakes, and finally add the brewed green juice and mix thoroughly
4. Pour into a fresh-keeping bowl, seal the lid, and put it in the refrigerator for two hours
5. Take it out two hours later, ready to eat. If it hasn’t been condensed and continue to refrigerate for a while, the layered sago cakes after condensing are great.
Tips:1. For those who like to taste desserts, you can add some sugar when cooking sago, or add honey to the mixed milk, the taste will be great
2. Students who like to eat chewy sago can use cold boiled water when the sago is cooked and fished.
