Poplar nectar

Overview

Yangzhi Manlu is the signature dessert of almost all Hong Kong-style dessert shops, and its click-through rate is quite high. From the name alone, it is difficult to associate its ingredients, but its artistic conception can make people imagine. The first time I saw this name on the menu, I imagined a picture like this: a dignified and graceful Guanyin Bodhisattva, holding a pure bottle in one hand and waving a willow branch with the other, with drops of nectar spilling into the world. Suddenly the heat disappeared, and a coolness came from the heart. When it is served, the grapefruit pieces and mango dices are clearly red and yellow, floating in the thick pulp, and the sago grains are crystal clear; in the mouth, the fruit pulp is sweet and mellow, the sago is elastic and smooth, and it has the sweetness of mango and the sourness of grapefruit. The taste is not very sweet, but rich in layers, refreshing and refreshing. When I wanted to make one myself and searched for the recipe and method, I suddenly discovered that it is so simple - 1. Boil the sago first and then simmer it, then rinse it with water and chill it. Boiling the sago is the only skill required for this dessert; 2. Remove the mango flesh and core, mix it with milk or light cream and coconut milk to make a pulp, just control the concentration of the pulp; 3. Leave some diced mango and peel some grapefruit pieces - Put it all together and you have this popular, classic, refreshing Hong Kong-style dessert——

Tags

• snacks
• dessert
• common dishes
• ice products
• children
• afternoon tea
• summer recipes
• coconut milk
• grapefruit
• mango
• sago
• white sugar
• milk

Ingredients

Steps

1. 1 Put water in a pot, bring to a boil over high heat, add sago, turn to medium heat after boiling, cook for about 15 minutes, stirring constantly to prevent sticking to the bottom of the pot;

   

2. 2 After 15 minutes, cover the pot, turn off the heat and simmer for 5 to 10 minutes, until there are basically no white spots on the sago. If there are still white spots, you can cook and simmer for a while longer;

   

3. 3 Remove the sago and rinse the mucus with running water;

   

4. 4 Soak in iced boiling water and set aside.

   

5. 5 Put the milk, coconut milk and sugar into a saucepan, heat over low heat until the sugar melts, turn off the heat and let cool.

   

6. 6 Peel off the outer skin of the grapefruit, then tear off the inner thin skin, peel out the pulp, and refrigerate until set aside.

   

7. 7 Remove the core of the mango and remove the pulp. Method: cut two thick slices of flesh along the core with a horizontal knife, cut the flesh with a flower knife, push upward from the peel side, the diced pulp will immediately spread out into a flower shape, and then slice off the diced pulp;

   

8. 8 Set aside some neatly diced mangoes and refrigerate them for decoration;

   

9. 9 Put all the remaining pulp into the mixing bowl of a food processor, and then add the cooled coconut milk, milk and sugar liquid;

   

10. 10 Beat until even and smooth;

    

11. 11 Take out the sago, drain the water, and mix it with the mango pulp. If you won't eat it for a while, you can seal it and refrigerate it.

    

12. 12 When eating, take an appropriate amount of mango and sago syrup and put it into a container, then sprinkle with grapefruit slices and mango dices.