Poplar Branch Nectar
by The grassy little chef
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare materials. (Forgot to take the milk.)
2. Put clean water in the pot, add sago and cook for 12 to 15 minutes on medium-low heat, stirring the bottom of the pot with a spatula from time to time to avoid muddying the pot. After boiling for 15 minutes, it can be seen that the sago has become transparent, but there is still a little bit in the center. Turn off the heat and add the lid to the pot and simmer for about 10 minutes until the sago becomes completely transparent. If it hasn't become transparent, you can cook it for a while.
3. While cooking the sago, let’s boil the milk and syrup. 250ml of milk and 50g of sugar can be boiled and cooled.
4. Remove the sago with a strainer, rinse it with cold boiling water, and let it cool naturally.
5. Use a spoon to mix the sago and milk sugar liquid, do not let it clump, seal and put in the refrigerator for later use.
6. Cut the side of the mango into thirds, scoop out the flesh with a spoon, and put it in a container.
7. Cut part of the mango into small pieces, cut out the grapefruit pieces and set aside.
8. Mix the mango and milk syrup in step 6 into a paste with a stir bar or a food processor. (The consistency can be adjusted by yourself)
9. Pour the mashed mango paste into a cup, and put it in a container tightly and refrigerate if you don't eat it right away.
10. When you want to eat, spread the mango puree on the bottom of the cup 2/3 full, add 1/3 of the sago milk juice, and sprinkle mango and grapefruit diced on the surface. Stir well with a spoon when eating.
Tips:1. It is best to buy mangoes that are golden yellow. Mature mangoes are sweet enough. If the skin is light yellow, mangoes will not have that fragrant mango flavor.
2. The meat of grapefruit is very tender, so please use a knife carefully when you cut it. If you can't buy grapefruit, you can use ordinary honey grapefruit or orange instead.
3. Milk syrup can be boiled more than once, and you can put it whenever you want to eat. The amount of sugar used for cold drinks must be enough. Maybe you taste too sweet when you try it at room temperature, but it will not be that sweet after being refrigerated. I haven't used up my milk syrup this time.