Corn coconut milk sago

Overview

How to cook Corn coconut milk sago at home

Tags

• drinks
• afternoon tea
• indian food
• summer recipes
• students
• coconut milk juice
• fruit pieces
• sago
• waxy corn
• sweet corn

Ingredients

Steps

1. 1 Use a knife to cut out a groove

   

2. 2 You can easily remove the corn kernels and use the same method to remove the waxy corn kernels. Keep the sweet corn kernels and waxy corn kernels separately for later use

   

3. 3 Use a food processor to beat the sweet corn kernels into a paste. Fresh sweet corn kernels will produce juice. You don’t need to add water, and you don’t need to beat them too finely. Personally, I think a little corn residue will give a richer texture,

   

4. 4 Add waxy corn kernels to the beaten sweet corn paste and mix well, then add one-third of the coconut milk and mix well. Inflate the electric pressure cooker and press for five minutes, and wait until it cools down

   

5. 5 After the water is boiled and the sago is boiled, reduce the heat to low and simmer for 15 minutes. Turn off the heat and simmer for 10 minutes. Rinse the sago with cold water, then pour it into the boiling water and cook. Repeat this two to three times until the sago is translucent and has no white core. Finally, soak the sago in ice water for two minutes. Do not leave the sago in the water for too long.

   

6. 6 When the steamed coconut milk corn is cool and warm, add the other two-thirds of the coconut milk, add the translucent sago, mix well, and top with your favorite fruit pieces.

   

7. 7 Sweet corn has been juiced and steamed to fully release its fragrance and sweetness. I like the pure taste without added sugar. (Please ignore the bread on the side)