The weather is getting hot, there is
nothing that can’t be solved with a glass or a bowl of this Yang Zhi Gan Lu (杨枝甘露)。
It’s a kind of mango pomelo sago
dessert. It has a strong mango aroma, chewy sago peals and coconut milk. It’s
unique with its sweet taste and great to beat the heat.
The name itself seems complicated; it is actually easy to make at home. The recipe, the ingredients are straight forward.
There is no fixed method of making
this dessert. You can add other fruits you like to increase the flavor. If you don’t have coconut milk, you can
replace it with milk, evaporated milk, or fresh cream to make the dessert with
rich flavor.
I think the key point of making this
dessert is the method of cooking sago. There are a few tips that I would like
to share about cooking sago.
First, the sago cannot be soaked or
washed in advance, because sago is made of powder, soaking or washing in
advance will make sago completely dissolved in water.
Second, sago is not cooked, but
cooked by simmering, in other words, sago is cooked with the remaining heat in
the pot.
Third, we need to wait for the sago
to boil, turn off the heat and let it simmer for about 15 to 20 minutes without
opening the lid.
The sago is smooth and elastic, the
mango is sweet, refreshing tartness from the pomelo and the milky aroma is
added, it is ice-cold, one bite and one sip after another. . . can’t stop!
INGREDIENTS
1 medium size mango
100g pomelo
100ml milk or coconut milk
100g sago
METHODS
1. Bring a large pot of water to boil
on medium to high fire. Place sago in. Use a high fire to re-boil the liquid
and then use a medium fire and keep the liquid boiling during the whole
process. Give several stirs to make sure the pearls are not sticky to the
bottom.
Cook for 10 minutes and cover the lid
and let it simmer for another 15 to 20 minutes and make sure not to open the
lid. Check whether the pearls are completely transparent. In most cases, they
should be well-cooked and transparent. If not, continue cooking on a high fire
for several minutes until well cooked or the white dot in the middle of sago
disappears.
2. Put the cooked sago in a drain
basin and rinse it several times with cold water to remove the starch, then
soak it in iced water.
3. Peel and remove the core of the
mango, cut into cube shapes, reserve one third for topping, and puree the rest
together with the coconut milk using a hand blender or a fruit blender.
4. Ready the pomelo, take the pulp
and remove the white part, break into small chunks and prepare some extra for
decoration.
5. Prepare 1 jar and one bowl OR 2
bowls. Layer the pomelo pieces on the first layer followed by some mango cubes
and sago. Pour in the mixture of mango. Top with some mango cubes and pomelo
pieces for decoration. ENJOY!!
Comments
Post a Comment