Coconut milk sago is often eaten in Thai cuisine
I do it almost once a year, the first few times I used gelatin, but I didn’t expect to use cornstarch to do it! Didn’t take my mother to Thailand Make a Thai snack for mom ♀️
The method of coconut milk sago that is often eaten in Thai cuisine
Step 1
My ingredients may be a little strange haha Because the kara I bought with coconut milk happened to be one 65g I used two, so the ingredients should be reduced! You see, six materials are used together in twos! 1. Boil the sago, add sugar and mix well 2. Add cornstarch to water and mix well 3. Add sugar to coconut milk, mix well, pour in starch water
Step 2
I bought the green one for sago! This pack costs 8 yuan a catty
Step 3
I used the smallest jam bottle that needed to be refrigerated, and it just had a lid!
Step 4
Let’s boil the sago and pour it out after the water boils
Step 5
Stir constantly and see the white core turn off the heat and simmer for about 10 minutes Then the bath water is filtered, and you will see that it is not very cooked
Step 6
Cook again and bring to a boil
Step 7
It’s open
Step 8
Simmer for 10 minutes
Step 9
Isn’t it better? The same cold water is filtered
Step 10
Add sugar to the sago and mix well over low heat
Step 11
Stir until the sugar melts
Step 12
In a jam bottle I used four cups
Step 13
Tidy him up and pave it out
Step 14
Mix cornstarch with water and mix well
Step 15
Mix well, and if you want to use it, mix it again, and the starch will clump
Step 16
Add sugar to coconut milk and mix well over low heat
Step 17
Stir
Step 18
Glycated starch water
Step 19
Mix it like this, starch cooked
Step 20
Okay, bottle it
Step 21
Cook a little more corn to garnish It will be a little tastier when refrigerated!
Step 22
Finished product drawing
Step 23
Finished product drawing
Step 24
Finished product drawing
Step 25
Finished product drawing
Step 26
Finished product drawing
Step 27
Finished product drawing
Step 28
It should be delicious
Cooking techniques for sago with coconut milk that are often eaten in Thai cuisine
Sago needs to boil water before boiling, otherwise the sago will be completed! Sago can be cooked a little more, and it can also be made into sago dew! Coconut milk is thick, not coconut milk! It tastes even better when refrigerated! If you don’t want it to be too cold, you can cool it down a little and wait for the coconut paste to solidify before eating!