1. Wash the mung beans with water and soak for 2 hours. Then, boil it in a pot until soft, then press it into a puree with a rolling pin for later use.
2. Boil the sago until transparent and set aside. It should be noted that the sago is not easy to cook, and it should be stirred occasionally during the cooking process to prevent sticking to the bottom of the pot. The cooked sago should be over cold water to get a better taste. Forget about taking pictures in this step.
3. Put the watermelon in the refrigerator in advance and take it out temporarily when you use it.
4. The ingredients are ready, now it’s time to make it. First add a layer of cooked sago to the bottom of the cup.
5. Use a spoon to scoop out the watermelon cubes and put them into the cup. The round watermelon balls look better. I don’t bother to find tools, so I dig them directly with a spoon.
6. Add an appropriate amount of mung bean puree. If you like to eat sweet, you can add sugar when cooking the beans, and the taste will be better.
7. Pour in the right amount of milk and decorate with a few pieces of watermelon and sago at the end. Dangdang, "The Paracel Islands" is just fine! Began to eat.
Tips:If you like the delicate taste, you can filter out the mung bean skin to make mung bean paste. The flavor is better after being refrigerated, but it is best not to be too iced for children.
