Taro and Sago Hot Drink

Name: Taro and Sago Hot Drink
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Lipu Taro; 1/2 bowl Sago; 10g crystal sugar; Some Light cream; Some water

by Rabbit kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I searched the Internet before posting the blog. It turns out that the sweet potato sago is a specialty of Nanning. It originated in Guangdong, but became popular in Guangxi. If you want to come, it should be that Guangxi has very good Lipu yam. It’s also said that it’s difficult to make it well~ Anyway, the rabbit doesn’t know the authentic way, so I just made it the way I thought it would be delicious, and the result was not bad~

Ingredients

1/2 Lipu Taro
1/2 bowl Sago
10g Crystal Sugar
Some Light Cream
Some Water

Taro and Sago Hot Drink

1. Wash and peel the Lipu taro, cut one part into larger pieces, and cut the other part into small dices (the ratio of these two parts is adjusted according to personal preference. Rabbits think 1/3 of small dices is better because this part needs to be ground into taro pulp. )

2. The sago is cooked for 8 minutes, then simmered for about 10 minutes, until transparent

3. Cut the taro into large pieces, add the water that has just dipped the taro and boil for about 10 minutes, until the taro is ripe

4. Put the diced taro in the food processor, add the water used to boil the taro and an appropriate amount of rock sugar to make a raw pulp

5. Pour the raw taro pulp back into the pot and cook with the taro chunks for another 10 minutes. Stirring is needed during this time to avoid muddy bottom.