How is sago made and how is sago made?

How to make sago dew].

1. Put the sago in clean water and soak it for later use.

2. Boil a pot of water, bring the water to a boil, and pour in the sago.

3. Wait until it boils again, turn off the heat and soak for 20 minutes, cook until the sago is translucent, and then soak it in cold water. (Note: Stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pan).

4. Boil another pot of water, wait for the water to boil again, pour in the soaked sago, when the sago is boiled until it is completely transparent, add cold water, turn off the heat after boiling, let it cool, and put it in the refrigerator for later use.

4. You can put your favorite fruit into the frozen sago dew, and it's done.

Fruit sago dew.

Method: After washing the sago, pour it into boiling water; Cook until the sago is translucent, separating the sago from the hot water; Boil another pot of boiling water, pour the sago boiled until translucent into the boiling water and boil until it is completely transparent, and pour all the boiling water away; Boil a small pot of milk (Suggestion: Replace milk with coconut water, coconut water will be more fragrant, if you don't like coconut water, milk will also work.)

In fact, the key is that it tastes good, so you can consider) and add a little sugar; Pour the sago into the milk and bring to a boil; Leave the boiled sago milk to cool and add the diced fruit.

Comments: Using some cool fruits such as pears, oranges, apples, kiwifruit, and bananas to relieve dryness and heat, plus sago and milk to nourish the spleen and stomach, is a good way to recuperate in winter. Eating cold foods, such as radish, lotus seeds, and pine eggs, can be effectively relieved.

Milk papaya sago dew.

Ingredients: cooked papaya, sago (small grains are easy to cook), milk, sugar.

Operation: 1Put an appropriate amount of sago into boiling water, cook over medium-low heat until translucent, and leave a little white in the middle, about 5-6 minutes.

2.Strain the hot water (with paste) from which the sago is boiled

3.Pour the translucent sago into a plate of cold water and rinse.

4.Strain the cold water, put it in a pot, and bring to a boil with other ingredients.

Can it solve your problem?

Sago is made of starch.

Sago is an edible starch made by processing the trunk and body (stem) of the palm tree (Metroxylon sp), soaking, precipitating and drying through mechanical treatment, and the most traditional starch extracted from the pith of the coconut tree (also known as Shagu and Sand Valley) is made by hand.

In the Pacific Southwest, sago is the staple food, and its coarse flour is used to make soups, pastries and puddings; Around the world, the main way to eat it is to make puddings or sauce thickeners. It is used as a stiffening agent in the textile industry. On the island of Seland, Borneo, Indonesia, the sago palm forest is extremely large.

The sago produced in Borneo is imported into Europe in large quantities, and the area under cultivation is expanding due to increasing demand.

Tips and precautions for boiling sago:

1. Put the sago after the water boils, stir after the pot does not stick to the bottom of the pan, and the amount of water is best two or three times that of the sago. So how much do you put in sago? In general, only 2-3 teaspoons are needed for one serving.

2. When the edge of the sago becomes transparent, it is easy to stick to the pan, so stir it from time to time.

3. When it is basically transparent, there is still a little white in the middle, you can turn off the heat and simmer for ten minutes.

4. Sago is cooked for a long time, in order to save gas, you can cook more at a time.

5. After boiling, rinse and drain with cool boiled water.

6. The reason why many people are unsuccessful in boiling sago is because they soak sago in water for a period of time before cooking. It is recommended not to soak it, because the quality of the sago is different nowadays, and some of it melts away after soaking.

Steps of sago:Ingredients: a small bowl of sago, a box of coconut milk.

Excipients: a little fruit jelly, some water.

1. Heat hot water in a pot, add sago, sago: about 1:5 amount of water.

2. Boil the sago in boiling water, stir while boiling, cook until the side of the sago is transparent, there is a white heart, and take it out of cold water.

3. At this time, there is still a white heart, and then add it to the pot, sago: the ratio of water is about 1:2, and continue to boil.

4. Continue to boil and continue to stir, otherwise it will stick to the pan and turn off the heat when it boils.

5. Cover the lid until the sago is cool, and the white heart will disappear.

6. Rinse off the sticky paste with cold water, and the sago will be cooked.

7. Add coconut water and jelly and serve.

The approach of Simi is as follows:Ingredients: mango, sago, milk.

Excipients: sugar, condensed milk. Trace source.

1. Prepare all the ingredients.

2. Boil sago in a pot under water, turn the socks and grind over low heat.

3. Occasionally, use a spoon to stir lightly to prevent sticking to the bottom.

4. Cook until there is no small white core, about 15 minutes.

5. Soak in cold water.

6. Cut the mango with a flower knife and remove the pulp.

7. Put the sago into a cup and add the milk.

8. Finally, add the mango cubes, add sugar and condensed milk, stir and enjoy.

Sago is an edible starch made from the trunk and body (stem) of palm trees, which are processed mechanically, soaked, precipitated before covering dates, and dried.

The most traditional starch is extracted from the pith of the coconut palm (also known as Sha Gu, Sand Valley) and processed by hand.

In fact, large grains of sago are also very common ingredients, but people often don't think of them as sago, such as bubble tea, where the "pearls" are also a kind of sago (also with flour balls), and various flavors of "pearls", such as chocolate or various fruit butters, all because of the addition of other things.

The auspicious wheel of sago is to boil a pot of boiling water first, and the ratio of water to sago is about 4:1, so that sago does not need to be treated in advance, and can be thrown directly into the pot of boiling water.

After putting in the sago, change the heat to medium-low, let the sago water boil again in the medium-low heat, until you observe that the outer layer of the sago becomes transparent, and a white heart appears in the middle, and the volume of the white heart is about half of the whole grain of sago, and the first boil is completed.

Put the white sago into the strainer, rinse it under the tap, wash off the sticky substance, the rinsed sago will be more smooth, pour the washed sago into the pot, add more than double the amount of sago, and boil again until boiling - or keep stirring.

After boiling, you can turn off the heat, at this time the sago still has a white heart, it doesn't matter, cover the pot, simmer until the sago cools, then you see, the white heart of the sago is not missing.

Other ways to eat sago

Sago can be used to cook porridge, and can also be used to make sago dew, sago fresh loquat syrup, kiwi and pear sago dew.

Wash the sago porridge, soak until soft, then drain and set aside; Wash the japonica rice and put it in a clay pot, add boiling water to cook porridge, add sago and sugar when the porridge is cooked, stir well and cook a little to eat.

After boiling a pot of water, add the sago one by one, stirring constantly until the sago is completely transparent, and turn off the heat. After cooking, put it in the refrigerator to cool down, and finally put your favorite drinks and fruits in sago.

Fresh loquat syrup, pour the sago into boiling water, turn to low heat and cook for about 20 minutes, sprinkle with rock sugar, put in the cut batch of loquats, stir well, then cover the pot, cook until the rock sugar is completely dissolved, and then eat it out of the pot.

Kiwi Sydney pear sago dew, pour the sago into boiling water, turn to low heat and cook for about 20 minutes, add the cut Sydney pear and kiwi fruit, mix well and pour in rock sugar, cook for a period of time before eating.

25 grams of peanuts, walnuts, watermelon seeds, almonds, 15 grams of sesame seeds, 25 grams of wolfberry, 20 lotus seeds, 15 dried longan (shelled), 10 red dates (pitted), 50 grams of sago, appropriate amount of honey.

Method: Wash peanuts, walnuts, watermelon seeds, almonds, lotus seeds, and red dates, soak them in water for half an hour, take them out and put them in a clean pot, add sesame seeds, longan, wolfberries and an appropriate amount of water, boil for 2 hours on low heat (stew in an electric pot for 3 hours), add dismantling sago and boil for 5-10 minutes, and add an appropriate amount of honey according to taste.

2 taels of yuba (80 grams), 1 tael of ginkgo biloba (100 fruits) (40 grams), 1 1 2 (60 grams) of sago

3 taels (120 grams) of rock sugar and 5 cups of water.

Method:1Ginkgo biloba shell, remove clothes, remove the heart and wash it.

2.Wash the sago, soak it for 10 minutes, put it in boiling water and simmer it until it is transparent, pour it into a sieve, rinse with water until it cools thoroughly, and drain off the water.

3.Yuba washed and torn apart; Rock sugar is slightly washed with water and broken.

4.Boil 5 cups of boiling water, put Lu Zhao imitation into the ginkgo biloba and roll for 10 minutes, add yuba and roll until melted, add rock sugar and sago, and boil until the sugar dissolves.

Crystal sago.

Ingredients: 100 grams of sago, 50 grams of water chestnut flour, 5 tablespoons of sugar, 75 milliliters of water, appropriate amount of bean paste, 1 tablespoon of oil.

Method:1Soak the sago in boiling water covered with noodles for half an hour, then filter the mucus with clean water and drain.

2.Add 75ml of water to the water chestnut flour and mix well until there are no powder grains.

3.Add sugar, water chestnut batter and oil to the drained sago and mix well.

4.Grease the egg tart mold first, scoop half of the sago milk with a spoon, add the bean paste filling, and then cover half of the sago milk.

5.Steam on high heat for 15 minutes until the sago is transparent, take it out and store it in the refrigerator until it is cold, and pick out the sago cup with a toothpick.

Mango sago dew.

Ingredients: 2 bags of pure milk, 2 mangoes, 200 grams of sago, a little honey.

Method:1Cut the mango longitudinally with a knife, cut a few times horizontally and then longitudinally on the cut mango pulp, and then use a knife to gently cut off the flesh along the bottom of the mango to form mango pieces.

2.Boil an appropriate amount of water in the pot, add the sago after the water boils, stir it with a wooden spoon from time to time, cook until the sago has only a little white core in the middle, then turn off the heat, cover and simmer for 5 minutes.

3.Put the boiled sago in cold water, rinse it until it is crystal clear and non-sticky, and put it in a utensil for later use.

4.Pour the milk into a bowl, drizzle in a little honey and add the sago and mango cubes.

2.Replacing sugar with honey not only makes the sweetness more natural, but also moisturizes the intestines and nourishes beauty.

Produced in the area of the Nanyang Islands, Xigu rice is a starch made by taking the pith of the palm plant Shenmu, using the ordinary starch making method, through crushing, screening and filtration, repeated rinsing, precipitation, drying and other processes. When the starch is semi-dry, shake it into fine grains and then dry it, that is, West Valley Rice. Homemade mango sago is very tasty, and it is better to buy sago in packaging than in bulk.

Put enough water in a pot and bring to a boil over high heat, then add the sago. (Sago does not need to be washed) keep the heat boiling, stir from time to time during the cooking process, cook until only a little white heart is left in the center of the sago, turn off the heat and simmer for 10 minutes. After simmering for 10 minutes, take out the sago and pass it in cold water twice, which not only ensures that the sago is crystal clear, but also Q bomb.

Re-boil a pot of clean water, add the sago again after the water boils, and then turn off the heat after boiling for one minute, and remove the sago for later use. (This time, the boiled sago does not need to be cooked in cold water, just for disinfection, if you eat it directly with raw water, I am afraid that the child will feel uncomfortable eating raw water.) The boiled sago is crystal clear, and the grains are plump.

If you can't finish cooking too much, you can put it in the refrigerator to refrigerate, and the taste will be more elastic. Cut two mangoes into pieces, add half of the mango pulp, add milk and condensed milk, and put it in a food processor and mix until pureed. Mix the mango puree with sago, and then garnish with mango grains, and [Mango sago] is done!

In addition to making mango sago dew, you can also make red bean sago dew and purple potato sago dew. As long as the sago is cooked, you can eat it however you want.

Sago, also known as West Valley Rice, is an edible sago starch made by processing, mechanical treatment, soaking, precipitation, and drying of palms with kernels or soft kernels. The most common traditional method is to extract starch from the pith of the coconut palm in the West Valley and process it by hand. The sago is pure and white, and the name is Zhenzhu Xigu, which is white and smooth and glutinous, and has a lot of nutrition.

It can be consumed by the general population. It is suitable for people with weak constitution, postpartum recovery period, indigestion, fatigue, lung qi deficiency, etc.

Sago, also known as sago rice, is a specialty of Indonesia, some of the sago is made of tapioca flour, wheat starch, bud flour, and some are made of starch extracted from palm plants, it is a kind of processed rice, shaped like pearls. Common related desserts are sago dew and sago fish.

Originally produced in the palm family "Nishigu coconut palm", this tree is also called "rice tree" in the local area, and this tree is mainly distributed in South Asia, but now sago is also made of starch substances such as tapioca flour, because the essence of sago is starch. Although the Nishigu coconut tree is a tall plant in the palm family, it has a short lifespan and only blooms once in its lifetime, and once it blooms, it dies quickly. Before it blooms, it is the time when the internal starch accumulates the most, and the magic is that after the tree blooms, the starch accumulated in it will disappear quickly, so the locals will cut down the "rice tree" before flowering, and then scrape the internal starch, add water and stir it into a pulp, clarify, dry and then make round sago as food, and there are still millions of people who use sago as a staple food to maintain their lives.