Pumpkin Milk Sago
1.
Prepare two main ingredients: sago and pumpkin.
2.
Wash the pumpkin, cut into pieces, and steam until cooked.
3.
The boiled pumpkin is poured into the food processor to produce a very delicate pumpkin paste. You can also choose to cook the pumpkin directly and mash it by hand.
4.
This is the mashed pumpkin milk paste.
5.
Boil a pot of boiling water, pour the sago after the water is boiling, gently stir the sago in the pot to prevent sticking and muddy bottom.
6.
Simmer on low heat until the surrounding transparency reaches 2/3 or more, turn off the heat. Continue to simmer for five minutes before serving. Take it out, rinse the surrounding mucus with cold water, and set aside.
7.
Pour the beaten pumpkin paste into the pot again, add the rinsed sago after boiling, continue to cook on a low heat, still use a wooden spoon to stir during the cooking process to prevent paste and sticking, remember that the fire must be low. Otherwise, the pumpkin paste is easy to spill; when the sago has only a small white core left, turn off the heat, cover and simmer for a few minutes, all the white core will disappear. After cooling, add honey and mix well. The taste is better.
8.
Finished picture.
