1. Ingredients prepared: sago, mango, grapefruit, honey, milk, coconut milk
2. Soak the sago in boiling water for about ten minutes (stir it once or twice in the middle).
3. Soaked sago filter
4. Put it in cold water to wash away the viscous liquid
5. Pour in the right amount of water, boil and pour in sago
6. After boiling, turn to low heat and cook for about 15 minutes, stirring occasionally to avoid muddy bottom
7. Cook until there is a little white spot left in the middle of the sago, turn off the heat, close the lid, and simmer until completely transparent
8. Cross the mango knife and take out the mango cubes with a spoon. Divide into two, one for the mango sauce and one for garnish
9. After washing the grapefruit, use a knife to draw a cross knife in the center of the skin, and peel the skin from the center of the cross. Put on gloves and shred the grapefruit flesh. Red grapefruit flesh is softer. Be gentle when peeling the flesh.
10. About ten minutes, the sago is simmered until completely transparent
11. After the sago is completely transparent, filter it and soak it in ice water for later use. This will make the sago taste better.
12. Pour a portion of mango cubes into the cooking cup, then add milk, coconut milk, and a small amount of honey (if you like sweetness, you can add more, or you can add condensed milk), and stir into a mango slurry with a cooking machine
13. Pour the mango pulp into the bowl and spread a layer of sago
14. Add mango cubes and sprinkle with grapefruit flesh. The delicious poplar twig nectar is complete. It tastes better when eaten in cold storage.
Tips:1. Pay attention to the firepower when cooking sago, it is too big and easy to paste.
2. The sago that is braised to be completely transparent is soaked in ice water to make the sago taste better.
