1. Pure milk and coconut milk are boiled together in a boiling pot.
2. After the milk coconut milk is boiled, turn off the heat and let cool for later use
3. After the water is boiled, add the sago (you must boil the pot under the water, otherwise it will become a pot of sauce) turn to low heat and cook for 10 minutes, turn off the heat (stir frequently during the cooking process to avoid sticking to the pot) and cover the pot with stuffiness 10 minutes.
4. After it was simmered, it was fished out and found that the sago center was not completely transparent. Before picking the sago, prepare a large bowl of cold water and soak the sago directly in the cold water.
5. Boil a pot of boiling water again, add the semi-finished sago again after the water boils, turn to low heat and cook for 5 minutes, then turn off the heat. Then cover it again for 10 minutes.
6. Now the sago becomes completely transparent, and then pass it in cold water again and rinse it with cold water several times. (In this way, the sago will have a chewy texture)
7. Cut the mango in half and smash it in a juicer
8. Beaten into mango puree
9. I didn't buy grapefruit, so I used red heart grapefruit instead. Shred the grapefruit for later use
10. Mix the frozen coconut milk, mango puree, and sago (to avoid moisture, only sago).
11. Finally, sprinkle the grapefruit on top, the remaining half of the mango, add the strawberries and the remaining torn grapefruit on a plate, and add a mint leaf to give it a refreshing feeling.
12. You can never buy such a grand dessert outside.
13. Look at the sago grains are distinct, the grains are Q bombs
Tips:The most important thing to make Yangzhi Ganlu is to cook sago. You must follow the above procedures and don't be lazy, otherwise it will either turn into a sauce or not be Q-bomb.