Papaya Coconut Milk Sago

Papaya Coconut Milk Sago

1. Ingredients: cooked papaya, coconut milk, sago, rock sugar, donkey-hide gum golden jujube

2. Boil sago. Cooking sago is slow work, so be patient. Soak in water for 10-20 minutes before cooking. Cook until there is only one small white core left in the sago, turn off the heat. (PS: Do not put too little water, because the cooking time is not short, to prevent dry pot. During the cooking process, keep stirring the sago to prevent sticking to the pot.) Then cover the pot and let it stuffy for 10-15 minutes, small white core disappear. Remove and rinse with cold water for later use.

3. The cooked sago is shining~

4. Cut the papaya and remove the seeds. Scoop out a little papaya flesh and pour in coconut milk. (PS: You can also add milk if you like to add milk. I bought this papaya is very sweet, so I didn’t put rock sugar. If you put rock sugar, you must melt it with hot water in advance and add the sugar water to the papaya cup. Don’t put too much coconut milk. Too much, it will overflow.) Add cooked sago and donkey-hide jujube together.

5. Cover the other half of the papaya and steam it for about 10 minutes. (PS: Fix the papaya with toothpicks on the left and right to prevent the coconut milk from flowing out.