How to make pumpkin sago?

Sago is often found in some desserts. It has a chewy texture and a crystal clear appearance. The main ingredients for making pumpkin sago are actually pumpkin and sago. You can add some honey or milk according to your preference, and the taste is great.

Pumpkin sago recipe:

Ingredients: half a pound of pumpkin, 2/3 cup of tapioca pearls (this amount is frozen in the refrigerator, enough for one person to drink for two or three days), honey/milk (can be added according to personal taste and needs).

practice

1. Pumpkin

Cut into large pieces, crush some in a blender, then put into a pot, add a pot of water, boil over high heat and then simmer over low heat; the crushed pumpkin will soon become soft, pour it into the blender again after it is soft, and crush it for the second time. The pumpkin paste produced this time is completely different from the first time and is very delicate; you can also choose to cook the pumpkin directly and then mash it by hand

2. Cooking tapioca pearls

Boil a pot of water, pour in the tapioca pearls after the water boils, gently stir the tapioca pearls in the pot to prevent them from sticking and getting stuck to the bottom, and simmer over low heat until the surrounding area becomes more than 2/3 transparent, then turn off the heat, remove the pearls from the pot, and rinse off the mucus around them with cold water. spare;

3. Mix

Pour the beaten pumpkin paste back into the pot, add the rinsed tapioca pearls after boiling, and continue to cook on low heat. Stir with a wooden spoon during the cooking process to prevent it from sticking to the pot. Remember to keep the fire low, otherwise the pumpkin paste will easily splash out. Turn off the heat when only a small white core of the tapioca pearls is left, then cover and simmer for a few minutes, the white core will disappear completely, and then serve after it cools down. It tastes better when served chilled.