Sago Jelly

Name: Sago Jelly
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 50g Fairy grass powder; 150g Sago; 80g White sugar; 1000ml Coconut milk

by sourcehe

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

Now it is mid-volt in the dog days, hot, hot, hot, except for heat, it is still hot. It doesn't matter, come with a refreshing sago jelly to relieve the heat. Xiancao is also called jelly, which clears away heat and dampness, clears heat, quenches thirst, and removes heat toxins. Jelly is a very popular dessert in summer in Guangdong. The flavor is unique, light, salty, and sweet. Jelly and sago are a perfect match.

Ingredients

Sago Jelly

1. Prepare 50 grams of immortal grass powder and 150 grams of sago;

2. Boil water, add sago and cook until transparent;

3. Take out the sago, use a stainless steel drain basin, and rinse with cold water until the grains are distinct and not sticky;

4. Wash the pot, boil the water again, put the sugar and sago in the pot, and boil again;

5. Add 50 grams of immortal grass powder to 250 grams of water and mix it with no particles

6. Boil 900 grams of clean water, pour the well-mixed fairy grass paste into the pot and stir evenly and boil again;

7. Pour the cooked grass and sago into a fresh-keeping box, cool down, and refrigerate for 2 hours; PS: glass or ceramic boxes are recommended, plastic fresh-keeping boxes are not recommended

8. Cut the frozen grass into cubes, add sago to coconut milk and mix well.

Tips:
1. The ratio of fairy grass powder to water is very important, which directly affects the taste;
2. When cooking the grass, keep mixing evenly, turn off the heat when boiling and remove the pot;
3. The chilled jelly tastes better.
4. Sago dew is cooked until it is transparent;
5. After the sago is cooked for the first time, use cold water and rinse it until it is not sticky.