Poplar Branch Nectar

Name: Poplar Branch Nectar
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g White sugar; 50g Small sago; 100g Light cream; 200g Coconut milk juice; Some grapefruit; 400g Mango

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Yangzhi Ganlu is a Hong Kong-style dessert-first created by Hong Kong Lee Garden Restaurant in 1984. The selection of materials is many and good, which creates a rich taste, which can be described as a dessert: high, rich, handsome & white, rich and beautiful. Mango, coconut milk, and cream paired with Q-smooth sago: rich in milk, creamy and delicious, and finally the sweet and sour grapefruit, so: sweet but not greasy with a long aftertaste; in the scorching summer, have a cup of " "Yangzhi nectar" is really called "human nectar".
In the traditional portrait, Guanyin Bodhisattva holds Yang Zhi in his right hand and drags the bottle with his left hand. The dew in the bottle is called Yang Zhi Ganlu. The Yangzhi nectar in the hands of Guanyin Bodhisattva will bring luck and good fortune to the people. The poplar twig nectar in the dessert is actually ---mango grapefruit sago dew, which gives it an elegant name; it is yellow and bright, the taste is sweet and sour, and it is clear and soft; because its sweet and sour taste meets each other, so There is a philosophy of life that is full of hardship and contentment in it.
Severe summer heat: Are you like me, have a cup of "Human Dew" to cool down sweetheart~~~"

Ingredients

Poplar Branch Nectar

1. Prepare all ingredients

2. Pour the water in the pot into the small sago

3. Cook until there is a small white spot in the center and turn off the heat

4. Cover and simmer for 10~15 minutes until transparent

5. Remove the boiled sago with a sieve, put it in cold boiling water and let it cool for later use

6. Peel and dic the mango, reserve 1/3 for garnish

7. Pour 2/3 of the mango, coconut milk, and light cream into the cooking cup

8. Beat until smooth and thick

9. Pour it into the cup, then add the cold sago

10. Take appropriate amount of grapefruit pulp (PS: found that grapefruit should be cut horizontally to look better)

11. Put it in together with the reserved diced mango.

12. It's really "Nectar in the World"

Tips:
1. Sago is divided into large and small particles, choose according to each person's preference
2. Add whipped cream to taste more silky, if you don’t have it, you can replace it with milk, but the taste is worse
3. Be patient when cooking sago, don't heat it up, boil it to a small white spot, and it will be completely transparent after a while.