Milk Red Bean Sago

Milk Red Bean Sago

1. Wash the small sago and boil in boiling water

2. Cook until there is white core in the middle, turn off the heat, and simmer for 5-10 minutes

3. The boiled sago is poured into ice water to cool

4. Take out the cold sago and put it in a bowl of ice milk

5. Wrap in plastic wrap and put it in the refrigerator for half an hour

6. Put in the cooked honey peas and some condensed milk

Tips:

1. Sago is artificial rice with loose texture, so it is best to soak it in hot water before cooking. It will not take too long and let it stand for about 10-15 minutes;



2. When boiling sago, you should boil it in an underwater pot and stir constantly. After the boiling water is boiled, the sago will gradually become transparent and will not stick to the bottom;



3. Turn off the heat when the sago is boiled until the white core, and then simmer for a while, the sago will become crystal clear, even if there are occasional white spots, it will not affect the taste;



4. When cooking sago, the amount of water should be enough. Because sago is made of starch, it will swell and thicken when cooked;



5. It is best to prepare a bowl of ice water before boiling the sago. Take out the sago after the stew and cool it in the ice water to make the sago more Q;



6. Milk or coconut milk is also recommended to be cold or iced to maintain the Q feeling of sago;



7. The prepared sago should be eaten as soon as possible after being refrigerated, soaking for too long will also affect the taste!