Coconut juice, sago dew is a constant meal in my family in summer. Sago is not rice. Sago is also called sago rice. The most traditional is starch extracted from heart of sago palm. It is processed by hand. become. Sago is warm in nature and sweet in taste; invigorates spleen, nourishes lungs and reduces phlegm. Large sago grains should be first choice for making desserts. When I bought them, I had no choice but to buy small sago grains. The coconut milk I choose is made from coconut flour, a specialty of Hainan, which has a richer flavor. You can also buy bottled coconut water.Ingredients Appropriate amount of sago Appropriate amount of coconut flour Method
Cut the melon into small pieces.
Coconut flour is a branded product of Hainan.
Rinse coconut milk with boiling water according to proportions.
Add water to a pot and bring to a boil, add sago and stir while cooking to avoid sticking.
Cook until sago is half transparent, take it out, put it back in pot after running cold water and continue to cook until sago is over Q.
When it becomes not quite transparent, fire can be turned off, otherwise taste of overdone will be bad.
Rinse cooked sago rice in cold water to increase hardness and prevent coconut juice from being sucked out due to expansion of the coconut milk.
Put cooked sago into a bowl.
Add melon and your favorite fruits.
Pour in coconut milk and serve.
It tastes better in refrigerator.