Variety Desserts [frozen Edition] Blemish Beauty, Fungus, Red Dates and Sago Cake

Variety Desserts [frozen Edition] Blemish Beauty, Fungus, Red Dates and Sago Cake

1. Prepare the main ingredients

2. Core out the red dates, tear them into small pieces together with the fungus, put them in the soymilk machine, and add water to the lowest level. Press the five grain key.

3. Soak the sago in water for more than three hours in advance.

4. Boil two-thirds of the water in a clean, oil-free pan. After the water has boiled, turn off the heat.

5. Immediately pour in the soaked sago, stir the sago with a spoon to prevent it from sticking to each other. After there is no sticky agglomeration, cover the pot and wait.

6. When the soymilk machine is finished, start to prepare the gelatin powder. First, mix the gelatin powder with a small amount of cold boil, and there will be more difficult to dissolve agglomerates in the middle. Then put it into the pot and steam until all dissolved.

7. Pour all the soup made in the soymilk machine into a large bowl, add brown sugar and gelatin liquid, stir well, and let stand.

8. Observe that all the sago in the pot is transparent, pour it out of the leaking water, and then pour the condensed milk in and mix it evenly.

9. Put the mixed fungus and red jujube soup on warm, and then pour it into the mold.

10. Spread the sago on top and put it in the refrigerator for more than six hours.

11. Unmold and serve.

Tips:

This dessert is not complicated to make, but it is not easy to unmold. You can also use your favorite glass to fill it, just spread the sago on the bottom of the cup, pour the fungus and red jujube soup on top, and connect it directly when you serve it. It's actually good to serve the cups together.