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@sexnini0902: You know what I mean

NiNi
NiNi
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Sunday 08 December 2024 02:41:10 GMT
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shinethu2131
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2024-12-30 04:22:14
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strawberry and lychee sago!!! sago girl summer continues with the third sago of the season. there’s strawberry! theres coconut jelly! theres lychee (dont come at me for pronouncing lychee differently than you or ill cry)! and of course theres sago. this has my been my family’s favourite sago of the three and i hope you love it just as much. like with the other sago recipes, the measurements act as a guideline but you can adjust it to however you like it. if the strawberries youre using are at its peak, you can dial back the condensed milk. if the lychees aren’t sweet enough, use more condensed milk. i love making chinese ‘dessert soup’ because it really allows you to taste as you go. just remember to serve it chilled! sago will last a few days in the fridge but it will thicken over time. 2/3 cup sago pearls 2 clamshells of strawberries 1 cup milk of choice (i used oat!) 2 cups full-fat coconut milk 1 cup sweetened condensed milk 1 1/2 cups coconut jelly, drained 1 cup peeled lychee (canned is ok), drained bring a large pot of water to a boil. add sago pearls and cook over medium heat, stirring constantly to prevent pearls from sticking. cook pearls for 10 min. remove pot from heat and put lid on the pot and cover pearls for 15 min, until the white centres of the pearls are no longer there. once pearls are ready, drain the water and run pearls under cold water until no longer hot. set aside. add one cup of strawberries and milk to a blender. blitz until smooth and strain. cut remaining strawberries into 1/4-inch pieces. in a large bowl combine strawberry milk, coconut milk, and condensed milk. add cut strawberries, coconut jelly, lychee, and sago pearls. mix. cover and transfer to refrigerator and chill for at least 1-2 hours. serve! #sago #chinesedessert #dessert #strawberrysago #dessertrecipe
strawberry and lychee sago!!! sago girl summer continues with the third sago of the season. there’s strawberry! theres coconut jelly! theres lychee (dont come at me for pronouncing lychee differently than you or ill cry)! and of course theres sago. this has my been my family’s favourite sago of the three and i hope you love it just as much. like with the other sago recipes, the measurements act as a guideline but you can adjust it to however you like it. if the strawberries youre using are at its peak, you can dial back the condensed milk. if the lychees aren’t sweet enough, use more condensed milk. i love making chinese ‘dessert soup’ because it really allows you to taste as you go. just remember to serve it chilled! sago will last a few days in the fridge but it will thicken over time. 2/3 cup sago pearls 2 clamshells of strawberries 1 cup milk of choice (i used oat!) 2 cups full-fat coconut milk 1 cup sweetened condensed milk 1 1/2 cups coconut jelly, drained 1 cup peeled lychee (canned is ok), drained bring a large pot of water to a boil. add sago pearls and cook over medium heat, stirring constantly to prevent pearls from sticking. cook pearls for 10 min. remove pot from heat and put lid on the pot and cover pearls for 15 min, until the white centres of the pearls are no longer there. once pearls are ready, drain the water and run pearls under cold water until no longer hot. set aside. add one cup of strawberries and milk to a blender. blitz until smooth and strain. cut remaining strawberries into 1/4-inch pieces. in a large bowl combine strawberry milk, coconut milk, and condensed milk. add cut strawberries, coconut jelly, lychee, and sago pearls. mix. cover and transfer to refrigerator and chill for at least 1-2 hours. serve! #sago #chinesedessert #dessert #strawberrysago #dessertrecipe

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