Poplar Branch Nectar

Name: Poplar Branch Nectar
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Mango; 30G grapefruit; 150G Nestle evaporated milk; 50G Coconut milk; 50G Sago; 150G warm water; 50G Sugar

by Small plan

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Yangzhi Ganlu is a Hong Kong dessert. It was first created by Hong Kong Lee Garden Restaurant in Aipo, Xinjiang in 1984. The ingredients include grapefruit and mango, coconut milk, fresh cream (or evaporated milk) and sugar. Disassemble the grapefruit and knead, cut the mango into diced pieces, and mix with rice, coconut milk and sugar water. Use after freezing. Some dessert shops will add mixed fruits or bird's nest. "

Ingredients

Poplar Branch Nectar

1. raw material....

2. First melt the water and sugar together and set aside.

3. Put the sago in boiling water and cook for 10 minutes on high heat, cook until translucent, turn off the heat and simmer for 10 minutes.

4. Put the sago grains in a sieve with cold water and rinse with cold water. Drain the water and set aside.

5. Put the sago into a container and add coconut milk.

6. Add whole evaporated milk.

7. Stir together and refrigerate for later use.

8. Mix the flesh of 2 mangoes with sugar and water to puree.

9. Keep refrigerated for later use.

10. Cut the flesh of another mango into dices about 1cm.

11. Take the grapefruit and set aside.

12. Put the mango juice and sago in a bowl, and finally add the diced mango and grapefruit diced.

Tips:
1. Keep the sago and mango juice refrigerated in advance to enhance the fresh and smooth taste.

2. Three slices of mango powder when cutting mangoes. Then I was using a 10-shaped flower knife. Don’t cut off the skin part, then turn the flesh inward and take the flesh along the mango skin.

3. When cooking sago, stir it with a small spoon and be careful to paste the bottom.