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"It's awesome to eat a chilled coconut sago cake on a hot summer day. This small dessert is not difficult to make, that is, the process of simmering and simmering the sago is more cumbersome. ”
Ingredients
Coconut Coconut Juice (1 bottle of 245ml)
Sago (30g)
Gelatin Tablets (2 Tablets 10g)
Take two gelatin tablets and soak them in ice water to soften.
Bring a pot of water to a boil (no less water), pour in the sago, turn off the heat and simmer for 10 minutes. Bring to a boil for another 2 or 3 minutes, turn off the heat and simmer for 3 or 4 minutes, and so on until the sago becomes transparent, during which time stir to prevent sticking to the pan. Add some sugar to taste.
Cook the sago and spread it in a glass box to cool.
Heat the coconut juice over low heat, put the soft gelatin flakes in it and stir a few times until melted. Although the coconut water itself has a sweet taste, the taste will be better with a little sugar.
Pour the boiled coconut water into a glass box filled with sago. Refrigerate for a few hours after cooling.
After refrigeration, it has been formed, cut into pieces and eat. I added some mango-flavored popcorn eggs, which tasted even more beautiful.