When it comes to sago, when we eat some desserts, we often eat them, such as milk white tea, poplar nectar, sago dew, etc., which taste like pearls, crystal clear, smooth and elastic. Originally, I thought that sago was synthesized like the pearls in milk tea, but later I learned that sago is also rice, a product of the coconut tree of the West Valley.
Sago is also called Nishigu rice, it is a product of nature, derived from the Nishigu coconut tree, this palm tree has a very high starch content, people extract this starch, and then go through the steps of washing, drying and screening to make this sago.
In addition to starch, sago also has a certain nutritional value, which can provide carbohydrates and energy, as well as a small amount of protein, fat, and minerals.
In our country, sago is a common ingredient for desserts, but in Southeast Asia and other places, sago is very popular, and it is said that the locals have been eating sago as a staple food for a long time.
Sago can be made into many desserts, and sago dew is a simple and delicious dessert that can be made at home, and you don't need to go to a dessert shop if you want to eat it.
However, many people make sago, but they can't always cook it in a dessert shop, either it is rotten or there is a hard core in it. The sago looks like a small grain, but it is actually difficult to cook thoroughly.
The following shares the method of sago, you only need to put the sago and taro together in the pressure cooker, and it will come out of the pot in 10 minutes, which is more delicious than the dessert shop.
To prepare taro sago:
1. To prepare half a taro, you need to use large taro, and small taro is not suitable for this dessert. Peel and cut the taro into cubes and set aside, then prepare the sago and rock sugar. Note: Do not wash the sago, otherwise it will melt away.
2. Add water to the pressure cooker and bring to a boil, then add taro, sago and rock sugar after boiling, then cover the pressure cooker with a lid, boil until steamed, turn to low heat and press for 10 minutes. Note: The sago must be boiled in an underwater pot, otherwise it will melt away.
3. After 10 minutes, turn off the heat, continue to simmer, and wait for the pressure cooker to deflat, and then it can be turned on. At this time, there will be a lot of soup in the upper layer of the pot, pour out the excess water, and then stir the taro and sago at the bottom, it is best to mash the taro, so that the taste is good.
4. Finally, add some milk or coconut milk, or Wangzi milk, stir well and you can get out of the pot.
However, it should be noted that the main ingredient of sago is starch, so the glycemic index is high, and for people who need to control their blood sugar, they need to control the amount used. And eating sago regularly may make you grow fatter and fatter before you know it.
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