By Kitchen Righteousness
<h2>Royalties</h2>
Sago 75 g
An appropriate amount of purified water is 800 ml or more
Matcha powder 8 g
Coconut milk 200 g
Milk 330 g
Sea salt 1 g
Caster sugar 35 g
Gelatin powder 15 g
<h2>Practice steps</h2>
1. The remaining green sago and white sago at home, put together.
2, the water must be more, the water must be boiled and then under the sago.
3: Remove the sago from the pan on high heat. Don't stir first, just get off the pan and stir back to melt the sago.
4: Stir on high heat for 3-5 minutes. Keep on medium heat for 15 minutes. Stir once in 5 minutes on average. As long as the amount of water is large, it will not stick to the pan.
5: Turn off the heat after 15 minutes, cover and simmer for 5 minutes. Then cross the ice water. Quickly rinse to cool down.
6: Flatten the cooked sago at the bottom of the mold.
7: Put in the refrigerator and freeze for more than 15 minutes.
8: Add coconut milk, milk, matcha powder, sea salt and sugar to the milk pot.
9: Heat over low heat until all the sugar is melted and turn off the heat.
10: Add gelatin powder and stir well. If it is a gelatin tablet, it is necessary to soak in ice water in advance to soften.
11: Pour warm matcha milk over the frozen sago.
12: Refrigerate until set.
13. Coconut matcha with sago's Q bomb and pudding's smooth tenderness are delicious.
<h2>The nutritional benefits of sago</h2>
Sago has the effect of strengthening the spleen, replenishing the lungs, and reducing phlegm, and has the effect of treating spleen and stomach weakness and indigestion; sago also has the function of restoring the skin to natural moisturization.
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