Peach Gum Black Currant Milk Sago
1.
Prepare the materials.
2.
Wash the soaked peach gum, mainly to remove the black impurities on the peach gum (in fact, it is mainly bark), and then break it into small pieces.
3.
Put the peach gum and water in a pot, bring to a boil, turn to a low heat, and simmer for 1 hour.
4.
Add rock sugar in the middle (the peach gum itself has no taste, you can add more)
5.
Boil until the soup thickens.
6.
Pour milk (sweet milk or coconut milk is better) and let cool.
7.
You can cook small sago at this time. Pour the sago after the water is boiled. Be sure to bring it to a boil, otherwise the sago will disperse. Stir constantly during the process to prevent sticking to the pan, and cook for 14 minutes.
8.
When there is still a little white core and most of it is transparent, you can turn off the heat and cover the lid and simmer for 5-10 minutes.
9.
After 10 minutes, the sago is completely transparent. Remove the sago, rinse it with cold water and drain. (This way the sago is more refreshing)
10.
Finally, put the drained sago into the milk peach gum and sprinkle with blackcurrant raisins! After freezing in summer, it tastes great^_^
Tips:
1. Boil the sago on a low heat, stirring constantly with a spoon while cooking, to avoid sticking to the pan.
2. When the sago is boiled until there are white cores in the sago, and most of it is transparent, turn off the heat and simmer. Do not cook for too long.
