Poplar Branch Nectar
by Falling cherry
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Prepare the ingredients, boil the water and cool it down.
2. Add enough water to the boiling pot to bring to a boil, add the sago to a low heat and cook for 13 minutes (keep the pot always boiling), turn off the heat, cover and simmer for about 7 minutes, until there is a little white in the center of the sago Point, take a shower with cold water.
3. Take the cold sago into cold boiling water and put it in the refrigerator for later use.
4. Pour milk, coconut milk, light cream (optional) and sugar into the pot. Heat slowly until the sugar melts. Turn off the heat and cool down.
5. When the coconut milk is cold, peel the red flesh of grapefruit for later use, and dice 1/3 of the mango flesh for later use.
6. Put the remaining 2/3 of the mango pulp into the food processor and add the cool coconut milk.
7. Beat into a fine paste.
8. Take out the sago and place it in a container, pour in the coconut milk mango paste and stir well, put on the grapefruit diced and mango diced (the flavor is better if refrigerated).
Tips:1 When cooking sago, add enough water at a time. The sago will absorb water and expand.
2 There is no need to add whipped cream, which has no big impact.
3 The mango pulp can also be put into a bowl and pureed with a spoon.
4 The coconut milk I bought contains sugar, so the amount of sugar can be increased or decreased as appropriate.
