Poplar nectar
Overview
Women have always loved desserts. How could you miss such a classic Hong Kong-style dessert? Most of the desserts I have eaten in dessert shops have clear soups and lack of water, but the homemade ingredients are more substantial. Looking at this colorful bowl, it feels like summer. Let’s look forward to the beautiful summer light together.
Tags
Ingredients
Steps
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Ingredients preparation: Put the sago into the boiling water, cook over high heat for 1 minute, then cover and simmer until transparent (about 20 minutes). Use a filter sieve to rinse with cold water, drain and set aside (I cooked the sago in advance and forgot to take a picture of the process);
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Peel the flesh out of the grapefruit and gently knead it into pieces and set aside;
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Dissolve an appropriate amount of boiling water with sugar, add coconut milk, egg milk, and milk and stir together (the ratio is about half milk, and adjust the rest according to your own taste). Then I was too lazy to cook it, and put it in the microwave to puree it for later use;
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Dice half of the mango, and puree the rest with a blender for later use;
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Put the five prepared ingredients in a small bowl each: coconut milk paste, sago, mango puree, diced mango, and grapefruit diced. Mix the sago with coconut milk paste and mango puree first, then add the diced mango and grapefruit diced. You can cook it as you like. In summer, it will taste better if you put it in the refrigerator.
