Mango milk sago
Overview
Sago is also called sago rice, sago rice, sago rice, and sago rice. The most traditional starch is extracted from the pith of the sago palm, which is processed manually. In coastal areas such as Guangdong, it is also called Shagu rice and Shahu rice. Sago is produced in the Nanyang Islands. It is a starch produced from the pith of the palm plant Shen wood using ordinary starch-making methods, including crushing, sieving, filtering, repeated rinsing, precipitation, and drying. When the starch is sun-dried until semi-dry, shake it into fine grains and then dry it in the sun, which is called sago rice. The pure and white rice is called pearl sago, which is white, smooth and waxy, and rich in nutrients. Sago has the effects of strengthening the spleen, nourishing the lungs, resolving phlegm, and can cure weak spleen and stomach and indigestion. Sago also has the function of restoring natural moisture to the skin, so sago soup is very popular among people, especially women. The criteria for good sago are: white color, smooth and round surface, hard but not broken, not mushy after cooking, good transparency, and tough to chew.
Tags
Ingredients
Steps
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Have all ingredients ready.
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Pour an appropriate amount of water into the pot, bring to a boil over medium heat and then add the sago.
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Use a spoon to stir continuously during this period.
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After cooking for 20 minutes, when there is only a little white core in the middle, turn off the heat, cover the pot, and simmer for 5 minutes.
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While the sago is cooking, scoop the mango into balls with a baller and set aside the remaining mango scraps.
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Pour the mango trimmings and pure milk into a mixing cup.
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Stir into mango milk juice, skim off the foam and set aside.
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Rinse the cooked sago repeatedly with cold boiled water to remove the glue.
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Put the sago into a container, pour in the stirred mango milk juice, add mango balls and garnish.
