Thai mango and coconut milk sago cake
Ingredients
- Simi 30g
- Coconut juice 300ml
- Gelatin 15g
- White sugar 15g
- Mango One
Steps
1. Prepare the ingredients and tools as shown in the picture!
2. Put washed sago in boiling water!
3. To prevent sticking to the pot, constant stirring is required.
4. Cook for 5 minutes, then turn off the heat, cover and simmer for 10 minutes. Turn the heat back to simmer for 2-3 minutes, then turn off the heat and cover and simmer for 10 minutes before taking it out.
5. Rinse the sago with cold water and set aside.
6. Break the Geely slices into pieces and soak them in cold water until soft.
7. Add coconut milkHeat to about 60°.
8. Add sugar and gelatine to fully melt the coconut milk and ingredients. (2 minutes is enough)
9. Pour the cooked coconut milk into the water-controlled sago! Place in the refrigerator for 4 hours until solid.
10. Core the mango and cut it into squares without scratching the peel.
11. Use a spoon to scoop out the pulp.
12. Finally, cut the sago into cubes and garnish with fresh mango pulp and you are done!
Tips
- After the sago is cooked, use a strainer to remove the excess water and then refrigerate it to make the sago dry and taste better. More elastic.
