poplar nectar
  • March 09,2023

Yang Zhi Gan Lu is a Hong Kong dessert. In 1984, it was first created by Hong Kong Liyuan Restaurant in Aipao, Xinjiang. Ingredients include grapefruit and mango, coconut milk, fresh cream (or condensed milk) and sugar. Mash pomelo, cut mango into pieces and mix with rice, coconut milk and sugar water. Use after freezing. Some dessert shops will add mixed fruit or a bird's nest to it.

Ingredients Three Mangoes 30g Grapefruit 150g Nestle Sanhua Condensed Milk Whole Cream 50g Coconut Milk
  • 1 poplar nectar


  • 2 poplar nectar

    Dissolve water and sugar for later use.

  • 3 poplar nectar

    Put sago into boiling water and cook for 10 minutes over high heat, cook until translucent, then turn off heat and cook for 10 minutes.

  • 4 poplar nectar

    Put sago through a sieve and rinse with cold water. Drain water and set aside.

  • 5 poplar nectar

    Place sago in a container and add coconut milk.

  • 6 poplar nectar

    Add whole condensed milk.

  • 7 poplar nectar

    Stir and refrigerate for later use.

  • 8 poplar nectar

    Mix 2 mangoes with pulp and sugar water to make a puree.

  • 9 poplar nectar

    Refrigerate until ready to use.

  • 10 poplar nectar

    Cut flesh of another mango into cubes of about 1 cm.

  • 11 poplar nectar

    Take the grapefruit pulp and set aside.

  • 12 poplar nectar

    Place mango and sago juice in a bowl and finally add the diced mango and grapefruit.