raw material:
150 grams of west grain rice, 100 grams of milk, 50 grams of coconut milk, 20 grams of sugar, 6 grams of agar, 2 mangoes
1: Cook the rice for about 15 minutes until transparent, turn off the heat and simmer for 15 minutes to filter the water, then pour it into cold water, cool it and drain it for later.
2: Peel and dice the mango and keep a portion for decoration. The rest is poured into a wall breaker and beaten into mango puree. (If the mango is too sour, you can add some sugar to fight together).
3: Take a dry pot, add agar, appropriate amount of water and stir over low heat to bring to a boil.
4: Take a large bowl and stir the coconut milk, milk, agar, seaweed rice and mango puree together, add the diced mango and refrigerate for 1 hour.
<h2 class="pgc-h-arrow-right" >note:</h2>
1: If the sago is boiled for fifteen minutes and simmered for fifteen minutes, it is still not transparent after it is too cold, you can continue to cook it once more
2. When making mango sago jelly, the mold should be smeared with some oil to facilitate demolding
3, add agar is mango sago parfait, no agar is mango sago dew