Chinese Food
Coconut Mango Sago
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It's good in summer. You can also add black rice or blood glutinous rice balls. It's delicious and greasy.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:First boil the sago. Put some water in the pot. After boiling, pour the sago into the pot with boiling water. Stir with a spoon to avoid the sago sticking together. Note - (when the water boils, add Simmy
Step3:After cooking for a while, the water becomes thick. Then add a spoonful of cold water. Continue to stir with the spoon. Add about 6 times of cold water repeatedly.
Step4:Simi is translucent. Keep cooking on medium heat. Remember to wait by the side. Keep stirring.
Step5:It's almost transparent. It's just a little bit white. Finally, add a spoon of cold water. Stir constantly. Turn off the heat and keep it cool for 15 minutes.
Step6:The boiled sago is very thick.
Step7:Wash with cold water repeatedly until the rice grains are transparent. Use a fine sieve to remove the water.
Step8:Cut the coconut juice and pour it into the boiled sago glass bowl. Cut the mango into pieces.
Step9:You can eat it. It tastes better after cold storage.
Step10:Finished product drawin
Cooking tips:Be patient in the process of simmering. Stir constantly. Add a spoonful of cold water when it is sticky. Repeat the operation until the simmer is transparent. It is better to turn off the heat and keep it warm for 15 minutes. Note - (the best way to cook sago is to wait patiently on the side) there are skills in cooking.
