How to make taro milk sago, how to make coconut milk taro sago?

Summer is coming, choose dessert - taro milk sago is a good choice...

Tools Raw materials.

more: sago (4 taels).

Taro (1 catty).

Pure milk 250ml

Sugar: Appropriate amount.

Method steps.

1 3 Step by Step Reading.

Add water to the pot and boil, put in the sago, simmer for about 20 minutes, turn off the heat, cover the pot, let the sago simmer for about 20 minutes, then boil for about 10 minutes, simmer for another 10 minutes, the sago is ready to cook (the boiled sago is completely transparent), put the boiled sago in clean water and wash it out.

Peel and cut the taro into cubes.

Add an appropriate amount of water to the pot and boil, put the cut taro into it and boil, boil for about 20 minutes, then put the washed sago into the boil, add an appropriate amount of white sugar, stir back and forth until the sugar is completely melted, turn off the heat, then pour in the pure milk and stir evenly, and the taro milk sago is ready.

Precautions. Stir often when boiling sago and taro so that they don't stick to the pan.

Today, I will share with you a recipe for taro sago dew, which is a relatively simple sugar water, which tastes very good after being chilled, so you might as well try it if you like it.

Taro sago dew].

Ingredients: taro, sago, milk (add some coconut milk or condensed milk to make it more fragrant, if you don't have it, don't put it away).

Seasoning: Sugar.

Detailed instructions] 1After the water in the pot is boiling, pour the prepared sago into it, cook for about 20-30 minutes, cook until the sago becomes translucent, and when there is a small white spot in the middle, turn off the heat, then cover and simmer for 20-30 minutes. The sago should not be washed, nor can it be potted under cold water, otherwise the sago will fall apart.

2.Prepare half a taro, use one, peel it and then cut it into small pieces and put it on a plate for later use, you can cut it a little smaller, it is easy to steam, and it is not easy to cook when it is large.

3.Put 2 tablespoons of sugar in the taro, stir it well, then cover it with a layer of plastic wrap, use a toothpick to insert a few small holes in the plastic wrap to deflate, and finally put it in a boiling pot to steam for about 20-30 minutes. (This method of taro is not very sweet, but simple.)

4.When the time for sago is up, open the lid, the sago has all become transparent, if there are white spots in the middle of the sago, it proves that the heat is not enough, add a little water, continue to cook and simmer. Now take out the cooked sago and put it in cool boiled water, and finally drain the water and set aside.

5.Take a bowl or cup, put steamed taro and sago, then put sugar, and finally pour in milk, add some coconut milk or condensed milk to taste more fragrant, this taro sago dew is ready.

6.The finished taro sago can be eaten immediately, or you can eat it chilled first, which tastes better and can also relieve the heat.

**The 10 catties of Lipu taro bought on the list are very easy to eat, and it is estimated that they can make a few taro desserts.

This issue is a popular product in the milk tea shop: taro milk and taro milk sago, this method is very simple, first make taro sauce, and then take some taro sauce and add milk when you want to drink, you can also add sago, pearls, pudding, etc., the taste is richer.

Materials. 500g taro

Sugar 60g milk to taste.

Simi 20g steps.

1.Cut the taro into cubes, add water and bring to a boil over high heat.

2.Bring to a boil over medium-low heat, stirring occasionally, and add sugar.

3.Cook until thick, drain most of the water, and the taro sauce is ready.

4.Spread a few spoonfuls of taro paste in a cup and fill it with milk.

5.Pour the sago into boiling water and cook for 15 minutes, then turn off the heat and simmer for 15 minutes when there is still a little white core, and the sago is ready.

6.Put sago and taro paste into a cup in turn, and then pour milk over at the end.

The first time I ate coconut milk sago, it was made by a Phnom Penh friend, and I was amazed at the time, there was such a delicious dessert, time flies, and now I can also make this delicacy, the taste is exactly the same as in my memory, the practice of coconut milk taro sago.

Step 1

Sago, rock sugar, goji berries.

Step 1

Taro, coconut milk.

Step 1

Soak the sago in water for about 10 minutes.

Step 1

Wash the taro and cut it into pieces, steam it for about 25 minutes, and poke it through with chopsticks.

Step 1

Cut the steamed taro into small pieces and set aside.

Step 1

Put boiling water in the pot and pour in the sago, stirring constantly to prevent the sago from sticking to the bottom.

Step 1

Cook the sago over medium heat until transparent, with a little white core in the middle.

Step 1

Turn off the heat, cover and simmer for a few minutes, the white core will disappear and the sago will become transparent.

Step 1

Pour out the boiled sago and set aside.

Step 1

Pour the coconut milk into the pot, add rock sugar and wolfberry in turn, and boil and melt the rock sugar.

Step 1

Add the boiled sago, and the taro cubes.

Step 1

Finally, add milk, boil to turn off the heat, if you don't like it too strong, you can also use water instead of milk, step step

The coconut milk taro sago is ready, and after it has cooled, put it in the refrigerator for a few hours to taste better.

Picture of the finished coconut water taro sago dew.

<> cooking techniques for coconut taro sago.

Tips:

There is no wolfberry in the traditional sago dew, I added wolfberry, which is more suitable for ladies to drink, nourish blood and qi and nourish the skin, put it in the refrigerator and then eat, it is cold and cold, sweet and glutinous, in this hot summer, come to a bowl of sago dew, is there a feeling of happiness.

Ingredients: taro, sago, rock sugar, coconut milk (milk).

Method: 1. Wash the taro and cut it into small pieces, put it in a pot, add water, cover and cook. Here the taro can be boiled and matured, which is more tasteful.

2. Bring to a boil with water, add sago, boil until the water boils, cover, simmer the sago, and then overrun it with cold water. If the sago does not become completely transparent, continue to add water to boil, overcool water, and so on.

3. Mix the rock sugar and water, heat it to fully dissolve the rock sugar, then put the boiled sago and taro into the sugar water, and continue to boil until the sugar water boils again.

4. When the sugar water becomes warm, add coconut milk (milk), stir well, and you can eat.

Taro is rich in protein, minerals and vitamins, we eat it can protect teeth well, taro contains a mucus protein is a good way to enhance the body's resistance, regular consumption of some taro can also improve the body's acid-base balance, because taro is an alkaline food, can also be a good way to enhance appetite and help digestion. Sago contains a small amount of vitamin B, which can play a good role in moisturizing the skin. We can also play a good role in eating this food, although it is said to have a good effect, but if we can't eat it for a long time.

Put the taro in the steamer basket and select the steaming mode to start steaming the taro...

After the water boils, remove the steamer, pour the sago into a deep pot, and continue to put the steamer on for about 12 minutes a day. The sago turns into a small white dot. Cover and simmer for about 10 minutes.

After it is completely clear, remove it, rinse it repeatedly with a cool white boil to remove the mucus, and then soak it in cold drinking water.

Take out the steamed taro, press half of it with a spoon and puree, if you want a more delicate taste, you can add an appropriate amount of coconut milk and beat it with a food processor.

Pour two bowls of water into the pot, add rock sugar and cook over high heat until the rock sugar melts.

Add the taro paste and stir well, then pour in the coconut water, stir to fully integrate the coconut water and taro paste.

Add the remaining taro and cook until bubbling, turn off the heat and cook for about five minutes, then turn off the heat, add the sago and mix well.

Ingredients: sago, taro, coconut milk, rock sugar. Steps:

Step 1: Prepare the ingredients. Step 2、Boil the water and open into the sago。 Step 3: Cook for a longer time.

Step 4: Add the taro pieces when the sago is almost ripe. Step 5: Cook for 10 minutes and add coconut milk. Step 6、Then add an appropriate amount of rock sugar.

Step 7: Cook for 20 minutes.

Method. After peeling the taro, cut it into small pieces and put it in an electric pot to steam.

After the steamed taro is cooled, it is pressed into taro paste for later use.

After a pot of water comes to a boil, pour in the rice from the west grain.

Cook until transparent, then drain.

Soak in ice water and set aside.

Stir-fry an appropriate amount of sugar until fragrant, add an appropriate amount of warm or hot water, add taro paste and cook over low heat for another 10 minutes. Remove the sago dew from the ice water and add it to the taro soup. Pour in coconut milk (coconut milk) and cook again.

Here I use coconut milk made from coconut milk powder bought in Malaysia).

The preparation of taro sago is as follows:Ingredients: half taro, 80 grams of sago, 250 grams of milk, 250 grams of coconut milk, appropriate amount of sugar, appropriate amount of water.

1. Peel and cut the taro into cubes (about 15mm cubes), put them on a plate, and steam them in a pot.

2. After steaming, take half of the taro and squeeze it into a paste for later use.

3. Wash the sago and set aside.

4. Boil water over high heat, pour in the washed sago, and stir it frequently so that it will not stick to the pot.

5. Cook on high heat for 5 minutes, change to medium heat and cook for 5 minutes, then change to low heat and cook until the sago becomes transparent.

6. Boil the sago and drain the water.

7. Pour the sago into the cold water, turn the cold water into warm water, immediately pour out the warm water, add cold water, and soak for 2 3 minutes.

8. Drain the soaked sago and set aside.

9. Add boiling water (or cold boiled water and ice cubes) to the pot, pour in the taro batter and stir well, add sugar (sweetness according to personal preference).

10. Pour in the drained sago and stir well.

11. Pour in the coconut water and stir well.

12. Pour in the milk and stir well.

13. Finally, pour in the diced taro and stir well. Segment fiber or.

Taro sago milk closed brother practice:Ingredients: taro, sago, milk, sugar.

Method: 1. Prepare the ingredients, taro, pure milk, sago, boil the water, and then put the sago in after the water boils, (after putting it, you should keep stirring it with a spoon) and cook it for about 15 minutes (turn off the heat and simmer it, simmer until (all transparent).

2. The sago is completely boiled like this, (take it out, wash off the gum with water), and then set it aside for later use.

3. Boil taro, put cold water and taro in the pot together, put sugar, and cook for about 10 minutes (after cooking), put the sago in, (stir while putting it), put the milk and stir it.

After adding milk to the pot: there is no need to boil, otherwise the nutrients will be lost, and it will be slightly boiled.

100 grams of taro, 100 grams of sago, and an appropriate amount of brown sugar.

01 Prepare taro and sago.

02 Peel the taro and cut into small cubes.

03 Put 2 bowls of water into a pot and rent it to boil.

04 Then put the sago in and stir it with a spoon to cover it so that it does not stick to the bottom.

05 After boiling, turn off the heat, cover and bake for 10 minutes, repeating several times until the sago becomes transparent.

06 Then put the diced taro in and simmer for 10 minutes.

07 Add brown sugar and cook over low heat for 5 minutes.

08 The sweet and fragrant taro sago is ready.

The steps to make taro sago are as follows:Ingredients: 150 grams of sago, half a taro, 150 grams of milk, 60 grams of coconut milk, 35 grams of rock sugar, 5 grams of sugar, appropriate amount of water.

Tools: bowls, cups, spoons, pots.

1. Peel the taro, cut it into small pieces, and rinse the starch on the surface of the bridge with water.

2. Put the taro into the pot, pour in the water that has not covered the taro, boil over high heat, and skim off the surface foam.

3. Add rock sugar, turn to low heat and cook the taro slowly.

4. Add enough water to the pot and bring to a boil, pour in the sago, stirring from time to time to avoid sticking to the bottom. Cook the sago until it has a small white spot in the middle, turn off the heat, cover and simmer for about 10 minutes.

5. Pour fresh lead milk, coconut milk and sugar into the pot, heat over low heat until the edges are bubbling, then pour in the boiled sago and taro, and turn off the heat.

The practice of fragrant and empty taro sago dew:Ingredients: 250g taro, 100g sago, 50g black pearl.

Excipients: 50g rock sugar, 50g honey beans.

Steps: 1. Prepare the materials sago.

2. Yellow pearls and black pearls (milk tea is sold in places).

3. Peel and wash the taro and cut it into cubes for later use.

4. A little honey beans and an appropriate amount of coconut milk (you can put more milk if you like the milk flavor).

5. Rock sugar. <>

6. Add an appropriate amount of water to the pot and bring to a boil, pour in the sago, boil for 10-15 minutes until there is only a small white spot left in the middle, and then turn off the heat.

7. Yellow pearls and black pearls are also boiled in the same way, the time is 30 minutes, mix with sago after cooking, turn off the heat and cover the pot and simmer for 10 minutes, then pour the stewed sago, yellow pearls, and black pearls into cold water and soak them out (this can make them taste more q).

8. Pour water into the pot and add taro, bring to a boil over high heat.

9. Add rock sugar until the taro is soft and rotten.

10. Pour in coconut milk or milk.

11. Finally, Peiyu slowly put in the honey beans and boil, add the processed sago and mix well.

12. Done.