Speaking of mango sago dew, I believe everyone is familiar with it.
Because when eating desserts, the probability of eating them is still very high.
With its taste of Q bullets, Simi has conquered a large number of foodies. However, the consumption of dessert shops is still relatively high.
If you prefer it, it is recommended that you can do it at home and diy.
To make mango sago dew, the most important thing is to pick sago and cook sago.
Many people have a misunderstanding about sago, thinking that sago, like rice, needs to be soaked and then cooked, which is completely wrong.
After testing, it was found that whether it was large sago or small sago, after soaking for a few minutes, it was not formed.
So if there is a tutorial that says sago to be soaked, it will definitely not be successful.
The second is the classification of sago size, which kind of sago to choose to do sago?
This can actually be judged according to common sense, go to the dessert shop we eat all the sago sauce cooked with small sago
So to make mango sago dew, use small sago.
Dasai rice is mainly used for beverages such as bubble tea.
That is to say, the pearls of the bubble tea we usually drink are a kind of great sago.
If you really want to cook big sago to make sago, the cooking time must be extended.
The large sassel is cooked for 55 minutes, simmered for 10 minutes to become transparent, and the small sago only needs to be cooked for 35 minutes and simmered for 10 minutes
When the big sago is cooked for 35 minutes, the effect is the same as when the sago is cooked for 15 minutes, with a white core.
And the big sago is cooked transparently, in fact, it is still more sticky than the small sago, it is recommended that the mango sago dew or use small sago.
In addition, the golden rule of boiling sago dew, be sure to boil the water and then put it in the pot.
<h1 class="pgc-h-arrow-right" > mango sago dew</h1>
Ingredient List:
Large sago 150 g / Small sago 100 g / Coconut water 500 ml / Mango 1 pc
Cooking steps
- step1 -
Bring the water to a boil in the pot, cook the small sago for 35 minutes, if you cook it for 15 minutes, you can see that the sago has a white core, indicating that it is not cooked.
- step2 -
Cook for 35 minutes and then simmer for another 10 minutes before the sago is fully transparent and usable.
- step3 -
After simmering, the sago is fished out and soaked in cold water, and then fished out and put in a bowl, so that the sago is more Q-bomby to eat.
- step4 -
Wash and peel and pit the mangoes, cut them into small pieces, add coconut water to a blender and beat into mango juice.
Pour the mango juice out of the bowl, directly pour the boiled sago and mix well to eat.
- step5 -
Coconut, mango, and the chewiness of the sago Q bomb are full of pleasure when eaten all year round.
<h1 class= "pgc-h-arrow-right" > delicious presentation</h1>
Visiting the mall to eat desserts, the first delicacy that comes to mind is mango sago dew, which is really not difficult to make, try it at home.
<h1 class="pgc-h-arrow-right" > Kikuko Monogatari</h1>
Mango Sago Dew is kikuko's sister Cooking's delicious 779th dish.
The comparison test of large sago and small sago prepared this time is mainly to let everyone have a better understanding of sago.
The sago is cooked well, the selection is good, and this mango sago dessert is eighty percent right.
More ingredients can also be added to your liking, which is more affordable and healthy than a dessert shop.
Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
This graphic work is the original of Kikuko Food, every picture and every paragraph of text is carefully taken and written, and I am willing to grow together with you and live a healthy life. Your attention, forwarding and commenting are the greatest encouragement and support for Sister Juzi, it is strictly forbidden to copy, steal pictures, and infringe on bad self-media accounts, and the author reserves the right to pursue legal responsibility.