Mango Purple Sweet Potato Dry Sago Coffee Sauce
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The first is a large collection of materials
2.
Soak the sago about 3 hours in advance so that it can be cooked through
3.
Soak the sago about 3 hours in advance so that it can be cooked through, and put the cold boiled water in the refrigerator in advance for later use.
4.
Dice dried purple sweet potato and set aside
5.
Brew the coffee, put the purple sweet potato in the rain to dry, and put the dough aside to let cool.
6.
Put the sago soaked in advance into the pot for cooking. After boiling, switch to a low fire. Stir in the middle to prevent sticking to the pot. Turn it off when the sago is cooked until only a small spot is left in the middle. Fire, stuffy for about ten minutes, the sago will become completely transparent.
7.
Take out the completely transparent sago and put it into the pre-prepared ice boiled water.
8.
While the sago is soaked in cold water, dice the mangoes for later use
9.
Mix all the ingredients and put them in the refrigerator for 30 minutes to 1 hour, so that the taste will be better. If you don't refrigerate, you can eat it right away.
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Results
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Tips:
If you still like coconut milk, just replace the coffee with coconut milk.
