Category: desserts, afternoon tea, pastries
Author: Moon Crystal
Created: 2011-11-03 12:57:36
Description: Coconut sago cake, a Thai dessert. Rich coconut, Q bomb sago, coconut milk flavor is fragrant and natural, sweet but not greasy. Soft sticky teeth, after eating feel the lips and teeth remain fragrant. The traditional method is to cook the sago until it is transparent, then cool it and put it in a small pocket made of orchid leaves, and drizzle with coconut milk. If there are no zebra leaves, you can fill the sago and coconut milk directly into the egg tart mold, small cup or small bowl as I did. A dessert that is perfect for the season.
Coconut milk 200ml
Simi 20g
White sugar 35g (25g coconut milk, 10g mixed with sago)
Gelatin Tablets 2 Tablets (10g)
0. Cook sago in a pan until transparent. (Sago boiling method after seeing the text of the broken thoughts)
1. Remove the cooked sago and rinse with cold water and drain
2. Drain the watered sago and add 10g of white sugar, stir gently to blend well and lay flat on the bottom of the container
3. Pour 200ml of coconut milk and 25g of white sugar into the pot and cook over low heat until the sugar melts
4. In a hot coconut milk, soak in cold water until soft, squeeze dry gelatin flakes and stir until melted
5. Pour into a sago-covered container at the bottom, refrigerate until solidified, remove the inverted buckle, cut into small pieces and serve
Tips:
1. How to cook sago: Many people and many people tell me that I can't cook sago well, but it's actually very simple to cook sago. Put more water in the small pot, after boiling, turn off the heat and pour in the sago, cover the lid and simmer for 10 minutes, then turn the heat on the heat and turn the heat down for two minutes, turn off the stove, cover the lid for three or five minutes, simmer, rely on the residual heat in the pot, the sago only has a little white heart left, then boil and turn to low heat, cover the lid, and the sago is all cooked. This method is easy to grasp the heat and also saves energy. If it is a small grain of sago, it is enough to simmer twice, and if it is a large grain, it may take three or four times. 2. When cooking sago, it should be stirred continuously, otherwise sago is easy to stick together, and it is easy to stick to the pan and burn the paste. Boiling sago can not be boiled over high heat, otherwise the sago is too bad to play the teeth.