Sago and coconut milk cake
Overview
In the hot summer, if you don’t have a taste for food, why not order a tropical style sago and coconut milk cake? Meijiao Niang, order one and have it served as soon as possible!
Tags
Ingredients
Steps
-
Prepare 2 Geely slices and a pack of white jelly. If you don’t have Geely slices, you can just add the white jelly.
-
If there is no coconut paddle in the box, you can use coconut milk instead, and sago is also ready.
-
After the water in the milk pot is boiled, pour the sago into the boiling water.
-
The cooking process is a bit long. Boil until it boils, pour out some water, add tap water and continue cooking. Boil the water again, pour out some more, add tap water again, boil again until it boils and pour out the tap water. Repeat three times until the sago is cooked. Pour it into a sieve and rinse with running water. This step cannot be omitted, otherwise the sago will stick and affect the finished product.
-
Pour the sago into the lunch box and level it with a spoon. Just spread it evenly. The more you spread it, the better the finished product will look.
-
Pour the coconut paddle into the milk pot, add some water, more water will make it lighter, less water will make the coconut flavor stronger. Add a little sugar, then cut the jelly slices into small pieces and put them into the milk pot. Add the white jelly powder, which is the amount shown in the picture. Do not pour in the whole package of white jelly.
-
Just heat the above juice until it bubbles at the edge of the milk pan. Stir while cooking.
-
Pour the cooked juice into the lunch box. Be gentle and don't scatter the sago. Let it sit for a while and the sago will sink naturally.
-
After it cools down a bit, put it in the refrigerator and refrigerate it to solidify. When unmoulding, directly cut into pieces in the lunch box. If it is not easy to release from the mold, use a toothpick to make a circle and pour it out.
