How did the coconut sago dew made tonight turn sour?

Do you put too much sago in my system?

Coconut milk sago is a classic way to eat sago, you only need to cook the sago and mix it with coconut water. If you don't find coconut sago alone boring, you can also add some of your favorite fruits.

Preparation of coconut water sago

Ingredients: sago, coconut milk.

Method: 1. Put half a pot of water, bring to a boil over high heat, turn to medium heat, add sago, and stir while cooking.

2. When there is only a small dot left in the center of the sago, turn off the heat and remove the sago from the supercooled water.

3. Then boil half a pot of water, add the sago after the water boils and continue to boil, until the sago is completely transparent, remove it and flush the cold water.

4. Finally, put the boiled sago into the coconut milk, which can be eaten chilled or directly. It tastes even better with your favorite fruits!

How to make coconut milk sago delicious

In many ways, the sago will be boiled directly at one time until it is completely transparent, and then cold water, which is not impossible, but it will affect the taste of the sago dew.

We recommend adding sago when boiling sago dew for the first time, and boiling until the water is boiled again and then cold water; Then continue to add water to the pot, boil the sago, and overcool the water. This cycle is repeated to ensure that the sago tastes stronger.

After mixing coconut water with sago and mixing it with a variety of fruits, it will be much more delicious than just coconut milk sago. Mango, papaya, cantaloupe, dragon fruit, etc., can be added to make coconut water sago more ornamental and edible.

What are the effects of coconut water sago

Coconut milk sago is sweet and smooth, and it is a dessert that many people love. The aroma of coconut water can increase the appetite, and the chewiness of the sago makes the coconut water more interesting, and I have to say that the coconut water and sago are really a perfect pairing.

Coconut water contains water protein, fructose, glucose, sucrose and a variety of vitamins and proteins, which is a good medicine for summer heat, and has the effect of relieving heat and diuretic detoxification.

In addition, coconut water contains a large amount of acidic substances, which can play a role in supplementing human nutrition and preventing and treating diseases.

As for sago, because it is a pure starch product, it has little effect on the human body, but it also has a beautifying effect, which can moisturize the skin and prevent it from drying out. At the same time, it is also a good medicine for strengthening the spleen and stomach and nourishing the lungs.

The beauty effect of coconut water sago

Coconut water and sago also have the effect of beautifying the face, which shows that their beauty effect is not ordinary. For fellow women, regular consumption of coconut water sago is an ironclad thing.

Coconut water contains acidic substances such as palmitic acid, oleic acid, lauric acid, fatty acids and free fatty acids, which can play a role in the prevention and treatment of diseases and beauty. Sago contains a small amount of B vitamins, which can moisturize the skin and prevent skin dryness.

In fact, in order to truly achieve the effect of beauty, it is impossible to solve it simply by diet, and it is necessary to pay more attention to maintaining sufficient sleep and exercising more to ensure the normal operation of various tissues in the body. Only by internal adjustment and external nourishment can the purpose of beauty be fundamentally achieved.

Rinse with coconut water powder, add sago, and finally add jam!

Coconut water sago sauce.

250 grams of West Valley rice, 450 grams of coconut milk, 2000 grams of water, 150 grams of sugarPour 1000 water into a pot and bring to a boil, then add the rice (be sure to boil before adding the rice, because the rice will melt in cold water). Cook until the rice is almost transparent, turn off the heat, simmer for 5 minutes, then pour out the boiling water, wash the rice with cold water, and let it cool for later use.

2.Take another pot, pour in 1000 water and boil, add coconut milk at the same time, add sugar after boiling, mix well and turn off the heat.

3.To eat, add the rice from recipe 1 to the coconut water of recipe 2.

The sago dew is boiled first, and if you want to use a rice cooker to cook it, eat it according to several people. Two people eat, and our bowl of rice is half a bowl. Pour into the pot and add the water, at least two bowls, or two and a half bowls.

Roll four times, boil the water until there is only one and a half bowls of water, add a packet of coconut milk, and add another packet if you like to eat very sweet. You can put the cut fruit in the bowl first, such as date slices, watermelon, apples and pears.

Method 1: A bag of basic ingredients: sago, coconut flour, and fresh milk. Some people say that the sago must be soaked for more than half an hour before cooking, while others say that it must not be soaked. I did it the second way.

1.Boil water in a pot, reduce the heat, and put the sago in the pot to boil. Keep stirring during the cooking process, it is a little cloudy at the beginning, no matter what, continue to stir.

Slowly, I noticed that the sago became transparent. When Simi still has a small white spot in his heart, turn off the heat.

Assorted finished sago dew (20 photos) 2Put the boiled sago in cold water, and the sago at this time is like a small pearl, which is very beautiful. 3.

Add water to the pot and boil to reduce the heat, pour in a small bag of coconut flour, add a few rock sugars, two spoons of sugar, pour in a bag of fresh milk and continue to cook. Time is in your own hands. 4.

Pour the boiled coconut milk into the sago and let it cool, you can add the watermelon. Put in the refrigerator and chill.

Method 2 Ingredients: 100 grams of sago, 1 cane of coconut water, 20 grams of sugar, 25 grams of wet starch Method: 1. Soak sago in water. 2. Add water to the pot and bring to a boil, add sugar, coconut water and sago to boil slightly, and thicken with wet starch.

Method 3 (I personally think it is the easiest).

Ingredients: sago, coconut water, sugar (optional) Method: 1

Boil water in a pot, add an appropriate amount of sugar, and wait for the water to boil; 2.Pour the sago into the pot and stir for 3-5 minutes (there may be small white spots in the sago's heart); 3.Then, cover the pot for about 15 minutes; 4.

Once cooled, it is best to refrigerate in the freezer. Recommendation: Do not soak sago; Because, the sago will break after soaking in cold water.

Add condensed milk; When boiling coconut sago dew, add an iron spoon of condensed milk to the coconut milk (for the coconut palm brand coconut water on the market, because this kind of coconut water is generally drunk with a milder taste), so that the taste will be better and more fragrant (but it mainly depends on the individual).

Coconut milk sago dew:

Ingredients: sago, instant coconut flour, sugar.

Method:1Bring the sago to a boil, turn off the heat, cover and simmer for 20 minutes2Pour off the remaining water and wash off the mucus on the sago with water3Add the sugar water and cook until the sago is completely transparent.

4..Add to the prepared coconut water and serve.

If you're using coconut water that's already been processed, you don't need to add water. If you want to drink something light, you can add a moderate amount of drinking water.

The sago is cooked beforehand and is not cooked with coconut water.

Here's how

1 Soak the sago in cold water for 1 hour and set aside. Boil water in a pot, then add the sago, remove it when it is transparent, rinse with cold water, drain the water and set aside.

2 Put the processed sago in the coconut water. Or put the sago in a bowl and scoop the coconut milk into the bowl before serving. Add an appropriate amount of sugar and ice cubes as needed.

Note: After soaking the sago, you can save cooking time.

Materials used:

A can of coconut milk, sugar, 1 liter of milk, sago, large glass container Method: 1Soak the sago in water for 20-30 minutes, the time is short and easy to come out of the white core, and it will break after a long time.

2.Put a liter of water in the pot, pour in the milk, coconut milk and sago, and stir constantly, otherwise it will not easily stick to the pot.

3.Turn off the heat when the pot is boiling, and add the sugar when the sago is cooked until transparent. You can add your favorite fruit for a better chilled taste.

Ingredients: sago dew, coconut water, sugar.

Dosage: 100-150 grams of sago dew; 1 can of coconut water, if you want a little more, put one and a half cans; Just the right amount of sugar, and you can decide how much to put according to your personal taste. You can also use rock sugar.

Method, the first step, put the sago in a pot, add water and cook for 20-25 minutes. Because my pot was deformed by me, I had to cook it in a rice cooker. For cooking in a rice cooker, you can wait for the water to boil before putting sago dew.

It should be noted that sago dew cannot be washed with water! Just put it in the pot and cook it. I made the mistake of washing it with water, and I ended up washing all the sago into sand......I had to do it all over again.

What a waste! When boiling, put a little more water, because the sago will become sticky after cooking, and the water will not stick to the pan if it is boiled. I soaked it in pure water.

In the second step, pour the prepared coconut water into the pot, add sugar, and add some water. The water should not be too much, otherwise it will dilute the sweetness of the coconut water and the taste will not be good. When the sugar is completely melted, turn off the heat and let it cool.

The third step is to take out the soaked sago dew and mix it with the cooled coconut water.

First of all, soak the sago to be boiled (about 1 hour), then put the rock sugar in the pot to dissolve (the water should be according to the amount of food eaten by the family), then pour the sago into the boiled sugar water and boil it until there is a small white spot in the center of the sago and change the fire to low heat (keep mixing during the cooking process, otherwise it will be dark), and then pour the milk and coconut water (preferably coconut paste) into the pot and mix it to eat. (If you like taro, you can add some taro grains) You can also put the finished sago in the refrigerator, so that the effect is better).

Rinse with coconut water powder, add sago, and finally add jam!

Coconut milk sago dew:

Ingredients: sago, coconut milk, cherry tomatoes, mango.

Method: Wash the small sago with cold water, put it in boiling water and cook it slowly, and when it is boiled into a small white dot transparent between the trembling and defeat, you can fish it out, and the boiled sago is cold boiled water again, at this time the sago is like a small pearl, very beautiful, and then add coconut milk, the Holy Shed Bureau, and mango grains can be mixed thoroughly. (You can also add an appropriate amount of sugar or refrigerate according to your own taste).

Fruit milk sago fishing:

Ingredients: 1 banana, 1 pineapple, 5 strawberries, 1 apple (other seasonal fruits are acceptable), 2 tablespoons of sago, 1 large bowl of water, appropriate amount of jelly powder (no addition).

1. Bring the water to a boil, put in the sago, and cook over medium heat for about 10 minutes, preferably non-stick (sago is easy to stick to the pan), and stir constantly with a wooden spoon.

2. Cook until the sago is transparent all around, there is a little white spot in the middle, turn off the heat, cover the lid and simmer until it is all transparent, then you can prepare the fruit, cut the fruit into pieces.

3. Put the sago cold and transparent, go through cold water, then filter the water, add various fruit pieces and eat.

Tips: If you want to eat jelly, add jelly powder or fish gelatin powder when boiling sago, stir well and put it in the refrigerator.

The coconut milk powder is washed away, the rice is eaten in the west, and the jam is added after the most wise song in Chunbizhi!

Rinse with coconut water powder, add sago, and finally add jam!