Soy Milk, Taro and Sago Dew
Overview
Our food culture is very different from place to place. In terms of division, there is a big difference between the north and the south. This is mainly due to differences in region and local food. This forms an interesting picture with its own characteristics, especially reflected in the banquet dishes. In many places in the South, at the end of the banquet, a dessert is served, which is sweet soup, pastries, etc. Commonly known as fruit soup, it symbolizes sweetness and perfection!
Tags
Ingredients
Steps
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Peel the taro and steam it in a pot to check whether it is cooked. Just poke it with chopsticks to make the taro bloom and insert easily
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After the taro is cooked and slightly cooled, we only take the essence part in the middle, cut the taro into small cubes and set it aside for later use
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When steaming taro, you can cook sago at the same time. Be careful when cooking sago. Add water only after it boils to avoid melting
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Many friends say that I know how to cook, but they never cook it properly. Cook until the whole pot is mushy! It's actually very simple. Of course, cook it until it looks like the picture, leaving only a little bit of white dots in the middle. You can just turn off the heat and simmer for a while and it will be cooked naturally
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Is it troublesome to do this? No! While the taro was steaming and the sago was boiling, we made soy milk together. A three-pronged approach saves time and effort
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Before making soy milk, lightly brown the rice
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And fry the peanuts as well. This is mainly to enhance the aroma and mellowness of the soy milk
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Then put it in the machine and let the soymilk maker make it easily.
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After the soy milk is ready, add a little sugar according to taste
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Finally, put the sago and diced taro into a bowl or basin
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Then pour in the hot and fragrant soy milk and stir
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Then a banquet dessert is ready
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The taste is mellow, fragrant and delicious.
