Poplar Branch Nectar

Name: Poplar Branch Nectar
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Mango; 100g Sago; 1/2 grapefruit; 180g Coconut milk; 100g milk; 50g Sugar

by Celery

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Yangzhi Ganlu, the signature dessert of almost all Hong Kong-style dessert shops, has a very high "click rate".

From the name alone, it’s hard to think of its ingredients, but its artistic conception can make people think about it-the first time I saw the name on the menu, I imagined this picture: the dignified and graceful Guanyin Bodhisattva , Holding the net bottle in one hand, waving the willow branches in the other, dripping the nectar on the world-suddenly the scorching heat disappeared, and a coolness came from the heart.

On the table, the grapefruit and mango cubes are red and yellow, floating in the thick fruit pulp, and the sago grains are crystal clear; in the first mouth, the fruit pulp is sweet and mellow, the sago is smooth and smooth, and it is also mango. Sweet, grapefruit is sour and refreshing, the taste is not very sweet, but it is rich in layers, cool and refreshing, and refreshing.

When I wanted to make one by myself, to find the recipe and the method, I suddenly found that it turned out to be so simple—

1. The sago is cooked first and then simmered, rinsed in water and iced, cooking sago turned out to be the only skill required for this dessert;

2. Take the mango flesh and remove the pit, mix it with milk or whipped cream and coconut milk to make a pulp, as long as you control the concentration of the pulp;

3. Leave some diced mangoes and peel some grapefruit diced-

Together, it is this popular, extremely classic, and refreshing Hong Kong-style dessert—"

Ingredients

3 pcs Mango
100g Sago
1/2 Grapefruit
180g Coconut Milk
100g Milk
50g Sugar

Poplar Branch Nectar

1. Put water in a boiling pot, add sago after boiling over high heat, turn to medium heat after boiling, and cook for about 15 minutes, stirring constantly to prevent sticking to the bottom of the pot;

2. After 15 minutes, cover the pot, turn off the heat and simmer for 5 to 10 minutes, until the sago has almost no white spots. If there are still white spots, you can boil for a while and simmer for a while;

3. Remove the sago and rinse the mucus with running water;

4. Soak in ice boiling water for later use.

5. Put the milk, coconut milk and white sugar into the boiling pot, heat it on a low heat until the sugar melts, turn off the heat and cool for later use.

6. Peel off the outer skin of grapefruit, then peel off the inner thin skin, peel off the flesh, and refrigerate for later use.

7. The mango core is removed and the pulp is obtained by cutting two thick pieces of flesh along the core with a horizontal knife. Use a flower knife on the flesh and push up from the peel side. can;

8. Set aside some neat and beautiful diced mangoes and refrigerate them for decoration;

9. Put the rest of the pulp into the mixing tank of the food processor, and then add the cooled coconut milk milk sugar solution;

10. Whip until even and smooth;

11. Remove the sago, drain the water, and mix it with the mango pulp. If you don't eat it for a while, you can keep it tightly sealed.

12. When eating, put an appropriate amount of mango sago milk into a container, and sprinkle grapefruit diced and diced mango.

Tips:
1. This formula has a relatively light taste. If you like a more mellow taste, you can add 2 tablespoons of animal whipped cream. The whipped cream can be whipped with the fruit pulp, or you can pour it on top when you eat it. My officials don't like the heavy milk smell, so I don't add it.

2. There is actually no great skill in cooking sago, that is, boil water into the pot, cook first and then simmer until there is no white spot in the middle of the rice grains. Add wide water when cooking to avoid insufficient water in the middle and add water, which will affect the taste and taste. The washed sago should be soaked in ice water to prevent adhesion. The ice water must be iced with boiling water, otherwise it may cause stomach trouble.

3. Coconut milk and milk can also be mixed with mango directly without heating. I also heated it for safety and sanitation. Melting sugar while heating can also get a better taste.

4. In some ways, filter the beaten fruit pulp, which may taste smoother. But I think that the taste of mango is already very good after pulping. The filtration is a bit superfluous and unnecessary.

5. If you are in a hurry, the refrigeration process can be omitted; however, the taste will be better after refrigeration.