How to make sweet potato sago

Now more and more foreign food appears in front of us, or when we travel abroad, we have to taste some local specialty foods. Sago is a kind of dessert that can be found in many Western restaurants. It is loved by many girls. Since the taste of sago can be changed a lot and the sago made with different ingredients has different colors, it is a temptation for many girls.

Ingredients:

200ml pure milk, 4 small iron spoons of tapioca pearls, 50 diced sweet potatoes, a small spoon of honey, and as much white sugar as you like, to suit your taste.

Production steps:

Cook the sago first. The particles are crystal clear. Take a slice of steamed sweet potato and cut it into cubes. Pour the milk into a stainless steel pot and turn the induction cooker to the lowest heat (you can use the soup option). Add a spoonful of honey and a little white sugar and mix well. Add the tapioca pearls and sweet potatoes and stir gently for about one minute. Serve in a cup or a pretty bowl.

Other ways to make sago

Method 1

Material

70g tapioca pearls, 500ml coconut juice, some water

practice

Pour appropriate amount of water into the pot and bring to a boil over high heat. Add tapioca pearls and continue cooking for 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Slowly cook the tapioca pearls until they are 70% cooked (only a small white dot remains in the middle). Remove from heat, cover and simmer for 10 minutes. The tapioca pearls are fully cooked and transparent. Rinse off the gelatin on the surface with cold water, and then rinse again with cold boiled water (this step is to remove the raw water). After putting it into the glass bottle, directly add ice-cold coconut juice. The whole family can have a cup per person. It has a full taste, sweet taste and is refreshing.

Method 2

Material

1 mango, 100g tapioca pearls, some coconut milk

practice

Pour a proper amount of water into the pot, add tapioca pearls after boiling, and cook until small white spots appear in the middle; turn off the heat, cover with a lid and simmer for 20 minutes, until the tapioca pearls are completely transparent, remove from the pot and soak in ice water; remove the mango pulp and cut into small pieces; put a proper amount of tapioca pearls into a cup; pour in pre-refrigerated coconut milk; finally, add the mango pulp.

Method 3

Ingredients: one taro, about half a pound of sago, about 500cc of coconut milk, about 300cc of water, and appropriate amount of sugar.

Production steps:

Slice the taro and steam until soft. Take out about 1/5 of the cooked taro from the whole pot and cut it into taro cubes of appropriate size for later use to increase the taste of the sago pudding. Bring a pot of boiling water to a boil (make sure it is boiling). Soak the sago in a little water before putting it into the pot so that it can absorb the water first and cook more easily. After adding it into the pot, stir it constantly to prevent it from sticking to the pot and burning. Put the cooked taro into a blender and blend it, then pour it into a pot, add coconut milk or fresh milk, drained sago, cook until boiling, and add appropriate amount of sugar. Finally, sprinkle with the chopped taro cubes to complete the delicious five-star sago dew.