Poplar nectar
Overview
Yang Zhi Nectar: In the traditional portrait, Guanyin Bodhisattva holds a poplar branch in his right hand and drags the clean bottle with his left hand. The dew in the bottle is called Yang Zhi Nectar. The poplar nectar in the hands of Guanyin Bodhisattva will bring people luck and good luck, but in reality it is a popular Hong Kong-style dessert that is cool, sweet and smooth, and can also bring unlimited happiness to those who taste it. Yangzhi nectar is mango, grapefruit and sago dew. It has an elegant name, a bright yellow color, and a sweet and sour taste, fresh and soft. Because its taste is sour and sweet, there is a philosophy of life in it that comes after all hardships.
Tags
Ingredients
Steps
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Add water (a little more water) to the pot, add sago after boiling, and stir occasionally to prevent sticking.
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Cook until the outside of the sago is transparent and there is still a white core inside, turn off the heat, cover and simmer for about 10 minutes until the sago becomes completely transparent.
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Take out the sago and rinse away the mucus on the surface with cold water.
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Boil 50 grams of sugar and 50 grams of water over low heat until the sugar dissolves, turn off the heat and let cool to make syrup.
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Use a small spoon to remove 340 grams of mango pulp.
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Then take out part of the mango flesh and cut it into cubes with a knife.
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Peel the pulp of orange or grapefruit into small pieces. (I didn’t get grapefruit, so I used orange instead).
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Put 340 grams of mango pulp and half of the syrup water into a food processor.
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Blend into puree and refrigerate.
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Put 100 grams of cooked sago into a container, add 50 grams of coconut milk, 25 grams of light cream and the other half of the syrup water and mix well.
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When eating, first put 2/3 of the mango puree into a container.
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Add 1/3 of the sago coconut milk.
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Finally, add an appropriate amount of diced mango and orange.
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Finished product pictures
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Finished product pictures
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Finished product pictures
