Sago Coconut milk is a traditional Chinese dessert that is made with a boiling process of the mini tapiocas, milk, and coconut cream together. This delicacy is super silky to taste and has a fresh and creamy smell of coconut. With the chewy tapioca, it makes the perfect pair. This dessert also comes in a variety of flavors. For example you can add mango, taro, red beans and much more to customize it. Today I will be teaching you guys how to make a coconut flavored one.
Ingredients: 1 can of coconut cream, 6 cups of milk, 1 cup of mini tapioca, and 1/2 cup of sugar
Steps: First boil the tapiocas until they turn clear and rinse them under cold water and strain. Let it cool, then in a pot, bring your milk, coconut cream and sugar to a simmer, making sure that the heat is low. Once everything is combined, add the tapiocas and mix well.
When straining any ingredients, use a strainer or sift to ensure all the water is removed (Paul 227). This is important in the process of making anything because it ensures that there are no excess liquid in your ingredients. During the process of boiling, make sure to choose a pot with a thick bottom. "Choose a heavy-based pot, usually for making sauces or liquids" (Paul 214). I learned that this is important because a thin bottom can lead to burning to the substance and can ruin the taste and appearance of you end product.
This dessert can be served cold or hot. Also they can be accessorized with different toppings such as beans, ice cream, mochi, and also whipped cream. To decorate mines, I sliced up some strawberries and placed it on top to add some color.
What are your guys' favorite traditional dessert?
This is so cool and looks delicious! I really like what you did with the strawberries on top. It added a really nice pop of color. My favorite desserts are pies!
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