Sago Milk Tea

Name: Sago Milk Tea
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g Pure milk; A pinch black tea; A handful Sago; Some water

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

One after another, everyone is starting to work. It is estimated that everyone has been locked up for too long, and they are tired of cooking by themselves. Yesterday, I saw a picture in the circle of friends, saying that there is a long line at the entrance of a milk tea shop. Although the customers are wearing masks, they are still scared! The epidemic is not over yet, so if you can gather less or gather less, it is better to stay away from places where you need to queue.

I stayed at home for a month. The diet is super healthy. Three meals a day plus snacks are all made by myself. Not to mention the children, I am a bit greedy.
But to say that this milk tea, there is no need to line up to buy it, the method is actually not difficult, how good it is to make it yourself! Don't worry about additives, the raw materials are also very simple, tapioca starch, brown sugar, tea, milk, white sugar, these are all easy to find, if you want to be more time-saving, tapioca starch is not used, just buy some sago.

You can buy the cheapest bubble tea at least 15 yuan, but making 3 cups of bubble tea at home costs only 5 yuan. Usually, you just need to stock up some sago at home. If you want to drink milk tea, you can prepare tea and milk in a few minutes, which is shorter than waiting in line. The most important thing is safety and hygiene!
Let's take a look at the detailed production process, zero cooking skills, just look at it!

Ingredients

240g Pure Milk
A pinch Black Tea
A handful Sago
Some Water

Sago Milk Tea

1. Cooking sago is a technical job. The weather is hot. Coconut milk sago dew, Yangzhi nectar, red bean milk sago dew, etc. are all the favorite desserts for women and children. The cold ones are not good for meat. , How to cook sago? In fact, it is not difficult.
To cook sago, you only need to remember one sentence to master the essence: the sago is being stewed or not being cooked. In other words, if you don't have a white core if you want to save trouble, braising is more important than boiling!
First, boil the water and pour the sago into the pot. Be sure to boil before putting sago! The pan under cold water immediately became a mess.

2. Pour the sago into the pot, boil it for five minutes, turn off the heat and cover the lid, and simmer for seven or eight minutes. You can see that the outermost circle has become transparent. At this time, pour out the water, add new cold water, continue to boil, turn off the heat for five minutes after boiling, close the lid, and simmer for about 15 minutes. When you open the lid, you can see that all the white cores are gone. , All become transparent small balls, this time indicates that the sago is cooked.
Pour the boiled sago into cold boiled water, soak it and filter it.

3. Pour the prepared milk and black tea into the pot, boil on low heat, turn off the heat for 5-10 minutes.

4. Strain the tea leaves and filter the tea for use.

5. Pour milk powder into a glass, add a little boiling water to melt.

6. Pour the filtered tea into the milk.

7. Add sago and sugar and mix well.

Tips:
When cooking sago, be sure to stir it from time to time to prevent it from sticking to the pan. Sago likes to stick to the bottom of the pan.
With this method, the cooking time is very little and the braising time is longer. If you find that there are still white cores, you can repeat the third step. Note that the sago is braised rather than boiled.
After cooking the sago with cold water several times, you can use it directly at this time.