Poplar nectar
Overview
Yangzhi Manlu is a Hong Kong-style dessert - first created by Lei Garden Restaurant in Hong Kong in 1984. The ingredients are abundant and good, which creates a rich taste. It can be said to be the best in desserts: tall, rich, handsome and white. Mango, coconut milk, and cream are combined with elastic and tender sago: the milk is rich, smooth and delicious, and finally there is the fragrant and sour grapefruit, so it is sweet but not greasy and has a long aftertaste; in the hot summer, a cup of poplar nectar is truly called the nectar of the world. In the traditional portrait, Guanyin Bodhisattva holds a poplar branch in her right hand and a purifying bottle with her left hand. The dew in the bottle is called poplar branch nectar. The poplar nectar in the hands of Guanyin Bodhisattva will bring luck and good fortune to the people. The poplar branch nectar in the dessert is actually mango, grapefruit and sago dew, giving it an elegant name. It is yellow in color and has a sweet and sour taste, refreshing and soft. Because of its sour and sweet taste, it has the philosophy of life that after all hardship comes sweetness. The scorching summer heat is here: My dear, are you like me and have a cup of human nectar to cool down your sweetheart~~~
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Ingredients
Steps
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Prepare all ingredients
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Boil the water in the pot and pour in the sago
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Cook until there are white spots in the center and turn off the heat
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Cover and simmer for 10~15 minutes until transparent
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Remove the cooked sago through a sieve, put it in cold boiling water and set aside
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Peel and dice the mango, reserve 1/3 for decoration
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Pour 2/3 of the mango, coconut milk, and light cream into a cooking cup
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Beat until smooth and thick
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Pour into a cup and add cool sago
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Take an appropriate amount of grapefruit pulp (PS: I found that grapefruit should be cut horizontally to look better)
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Add it together with the reserved diced mango
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It’s really “the nectar of the world”
