Papaya coconut milk sago

Overview

How to cook Papaya coconut milk sago at home

Tags

• dessert
• coconut milk
• donkey-hide gelatin
• ripe papaya
• rock sugar
• sago

Ingredients

Steps

1. 1 Ingredients: Ripe papaya, coconut milk, sago, rock sugar, donkey hide gelatin and golden dates

   

2. 2 Cook sago. Cooking sago is a slow job, so you need to be patient. Soak in water for 10-20 minutes before cooking. Cook over high heat until there is only a small white core left in the sago and turn off the heat. (PS: Don’t put too little water, because the cooking time is not short to prevent the pot from drying out. Keep stirring the sago during the cooking process to prevent it from sticking to the pot.) Then cover the pot and simmer for 10-15 minutes until the white core disappears. Remove and rinse with cold water and set aside.

   

3. 3 Cooked sago, shiny~

   

4. 4 Cut the papaya in half and remove the seeds. Scoop out a little papaya flesh and pour in coconut milk. (PS: If you like to add milk, you can also add milk. The papaya I bought is very sweet, so I didn’t add rock sugar. If you add rock sugar, melt it with hot water in advance and add the sugar water to the papaya cup. Don’t add too much coconut milk, it will overflow.) Add the cooked sago and donkey-hide gelatin dates together.

   

5. 5 Cover the other half of the papaya and steam it for about 10 minutes. (PS: Fix the papaya with toothpicks on both sides to prevent the coconut milk from flowing out.