It's very hot. I want to drink sweet potato and sago syrup. What should I do?
Exercise:
1, sago is soaked in hot water for 20 minutes first;
2. Cut the bought taro into 1/4 (the remaining 3/4 can be reserved for other dishes), cut the 1/4 taro in half, steam it in a steamer, and cut the other half into small pieces;
3. Put steamed taro (the standard of steaming is that chopsticks can be inserted into taro) into a bowl and mash it into taro. Cooked taro pieces in hot water for later use;
4. Cook the cooked taro pieces, taro paste, soaked sago and coconut juice together (note that the ratio of coconut juice to sago is 3:1);
5. Cook for about 3 minutes (remember to keep stirring when cooking, otherwise the sago will stick to the pot and the taro will not melt), then turn off the fire and cover it for about 1 minute, and you will find that the sago is completely transparent and ready to eat. Summary:
The sago dew made in this way is very smooth and mixed with some sago and taro powder, which is not too sweet and tastes good. However, it must be noted that the taro chips must be blanched with hot water for standby, otherwise they will not be cooked easily. In addition, whether coconut milk or coconut juice is used, the ratio of coconut milk to sago must be above 3: 1, and too much taro should not be put, otherwise the soup will be too thick. Actually, I put too much taro paste on myself yesterday, so it's a little thick. ) Taro, coconut milk and sago dew materials:
Sago, coconut milk, taro, pitted red dates, raisins, sweet corn kernels, rock sugar and water.
Exercise:
1. Boil a little more water first, then add sago and cook for one minute, turn off the fire, cover and cook for about ten minutes until sago has no white heart, and then wash the cooked sago with cold boiled water.
2. Boil a little water, just a little, add taro, sweet corn and red dates to cook, then add raisins and rock sugar.
3. Cook until the rock sugar is completely dissolved, then add sago coconut milk and stir well.