Chinese Food
Coconut flavored Sago
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The coconut milk jelly made the day before yesterday left some coconut milk. In order to use it as soon as possible, we made the simi dew. In fact, it's the first time for me to use coconut milk to make sago. It used to be coconut milk or milk. But it's really fragrant. Now in winter, it's really delicious to eat while it's hot.
Cooking ingredients
Cooking Steps
Step1:Add more water after xiaoximi flushes. Turn to Xiaohuo as soon as the fire starts. More water. There is less water in this picture. I added it later.
Step2:It's easy to stick, so you can cook it and stir it with a spoon. Slowly Simmy will be bright.
Step3:When cooking, the sago will swell. You can add water according to the situation. I usually turn off the fire when most of the sago is bright. Simmer it with the waste heat. It will continue to be bright.
Step4:If the residual heat is not enough, you can fire again to make the remaining white sago bright. It will be soon. Then add some white sugar.
Step5:Pour in coconut milk and stir evenly. Pour in as much as you like. If you don't have enough coconut milk, you can add some more milk.
Step6:Because it's coconut milk added when the sago is hot, it's ok if you eat it at this time. But if you don't eat it immediately, when the mixture of sago and coconut milk cools completely, the sago will swell again. If it dries a little, you can add some milk.
Step7:When I eat it, I add some honey beans. It's a little thick. I think it's delicious. If it's frozen in summer, you can cut some mango or papaya and put them in. It's good to eat a little thin.
Cooking tips:There are skills in making delicious dishes.
