What kind of milk is good for sago

Sago is a dessert that many people like to eat, and it is also a dessert with a very high order rate in the Geda dessert shop. There are many types of sago, such as banana sago, mango sago, etc. But no matter which kind of sago you make, milk will be used. The milk in sago should preferably contain xylitol or pure milk. In addition, coconut milk can be used instead of milk when making sago.

1. What kind of milk is used to make sago?

The milk for milk sago should be milk containing xylitol or pure milk.

For some fruit sago puddings, such as banana sago pudding and milk sago pudding, it is best to use pure milk or fresh milk. It is recommended not to use fruit-flavored milk drinks, because these "fruit milk drinks" are drinks with some ingredients added. Mixing them with fruit-flavored sago will affect the taste of the fruit and is not good for the body.

However, when making sago, you can also use coconut milk, which not only has a coconut fragrance, but also has a milky flavor. If you are not averse to coconut milk, you might as well try adding coconut milk to it, which will make it more tropical!

2. How to make milk sago

Ingredients: tapioca pearls, milk containing xylitol, pomegranate seeds

practice:

1. Boil water in a pot, put the washed sago into the pot and cook on low heat until there are small white dots in the sago, then turn off the heat.

2. Rinse the cooked tapioca pearls with cold water, pour in a bag of fresh milk, and cook until the milk boils.

3. Add pomegranate seeds and serve chilled.

3. Precautions for making milk sago

1. Stir the tapioca pearls constantly during the cooking process, otherwise they will easily stick to the pan.

2. If there is no milk, coconut milk can be used instead, which tastes good.

Milk is the best source of calcium for the human body, and the calcium-phosphorus ratio is very appropriate, which is conducive to calcium absorption. The types are complex, with at least 100 kinds, and the main components are water, fat, phospholipids, protein, lactose, inorganic salts, etc.

Sago has the nutritional benefits of strengthening the spleen, nourishing the lungs, and resolving phlegm. It can treat spleen and stomach weakness and indigestion. Sago also has the function of restoring the skin's natural moisture. It is suitable for people with weak constitution, those recovering from postpartum illness, those with indigestion, and fatigue. It is suitable for people with lung deficiency, tuberculosis, and pulmonary consumption and cough.

Note: People with diabetes should avoid eating this food.