Poplar Branch Nectar
1.
Put water in the pot, pour the sago into the boil and cook for 15 minutes. Add more water. Stir occasionally during the cooking process to prevent the sago from sticking to the bottom of the pan. Turn off the heat after 15 minutes. You will find the sago. There is still a white heart, don't worry, cover the pot and simmer for about 10 minutes, the sago will become completely transparent.
2.
Prepare a plate of cold water, remove the boiled sago, pour out the cold water and pass the water, drain the water after the sago cools, and put it in the refrigerator for later use. Sago will become more resilient after passing cold water.
3.
Mix the concentrated coconut milk and 20g milk evenly, and put it in the refrigerator for later use. If there is no coconut milk, light cream can be used instead.
4.
Cut the mangoes in half along the core, then mark the tic-tac-toe pattern. Use a spoon to dig out the flesh, leaving a part of the diced mango as the final decoration, and put the others in the food processor to make mango puree. This season, small awns are very suitable, with strong mango flavor, sweetness and less fiber.
5.
After the mango is pureed, add 20g of milk and sugar, and mix well. The main reason for adding milk is to adjust the consistency of the mango.
6.
Put the cooled sago into the mango puree and mix well.
7.
Take two small bowls, pour the mango sago into the bowl evenly, then pour a layer of coconut milk on top, and place the diced mango on top.
8.
Finally, add a little grapefruit diced and you can eat it. It tastes better after refrigeration.
Tips:
1. Do not cover the pot when cooking the sago, and only cover the pot when the sago is simmered.
2. If there is no coconut milk, you can use milk or whipped cream instead, but the coconut fragrance will be less.
3. Grapefruit is a bit sour, you don’t need to add it if you don’t like it, or add white grapefruit.
