Cashew beans and coconut milk sago

Cashew beans and coconut milk sago

Overview

The weather is getting hotter, so all kinds of summer-relieving sugar drinks are indispensable. Keep some coconut milk and sago in the refrigerator. You can make it whenever you want. It’s simple and easy to make.

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Ingredients

Steps

  1. Prepare materials.

    Cashew beans and coconut milk sago step 1

  2. Add an appropriate amount of water to the pot, bring to a boil over high heat, and pour in the sago.

    Cashew beans and coconut milk sago step 2

  3. Add sago and rock sugar, turn off the heat, cover and simmer for 5-8 minutes.

    Cashew beans and coconut milk sago step 3

  4. After opening the lid, use a spoon to scoop out the sago. You will see that there are still white spots in the middle. If the surrounding becomes transparent, it means that it can be fired again.

    Cashew beans and coconut milk sago step 4

  5. Bring the sago to a boil again, then add the prepared coconut milk, scoop it with a spoon, and turn the heat to medium to low (to prevent the coconut milk from overflowing after boiling).

    Cashew beans and coconut milk sago step 5

  6. Finally, pour in the red kidney beans. After boiling, the sago has turned transparent. Turn off the heat and let it cool.

    Cashew beans and coconut milk sago step 6

  7. After cooling, you can add a little mango or other fruits, or put it in the refrigerator for a better taste.

    Cashew beans and coconut milk sago step 7

  8. Finished product picture.

    Cashew beans and coconut milk sago step 8