1. Prepare the ingredients, soak peach gum one night in advance.
2. Pour two bowls of water into the boiling pot, then pour the sago into the boil, turn off the heat after the high heat is boiled, cover and simmer for 7-8 minutes.
3. Prepare a boiling pot and pour in water, peach gum, and coix seed.
4. Add an appropriate amount of rock sugar after boiling over high heat.
5. After the peach gum and coix seed are boiled, turn to low heat and simmer for 15-20 minutes.
6. You can remove the sago while cooking the peach gum, and you can see a little white core in the middle of the sago.
7. Then pour the sago into the pot and boil with the peach gum and coix seed.
8. After boiling, turn to low heat, slowly pour in a box of coconut milk, and stir. Turn off the heat when the low heat is boiled.
9. Cooked peach gum coconut milk sago.
10. Crystal clear, Q bomb has a taste.
11. Finished picture.
12. Finished picture.
Tips:To boil the sago, wait for the water to boil before adding it, then turn off the cover and simmer for a few minutes. When you see that the sago has only a little white core, you can pour it out, so that the sago cooked with peach gum will be completely transparent. The taste is QQ, not easy to boil. If there is no barley, you can leave it alone, or add some red dates, lotus seeds, lilies, etc. It is best to use coconut milk, which has a strong flavor, or can be replaced with fresh milk, and then pour it in at the end.
