The blueberry sago pudding is my favorite pudding. It has milk fragrance, sago of one piece, and sour and sweet of Chubi blueberry jam. Especially Chubi blueberry jam and pulp. They all have their own flavor whether they are hot or frozen in the refrigerator.
How To Make The Blueberry Sago Pudding
Boil a pot of hot water. Pour the sago down while the water is boiling. Make it transparent around. Turn off the white dot in the center. Cover and simmer for 8 minutes. Wait until the whole sago is transparent. Take a cold bath for it.
Take a clean and empty plate and put in three eggs. Stir. Add white sugar, then milk. Stir until the sugar dissolves.
Put the right amount of sago into the small bottle (according to your hobbies), use a sieve to separate the egg cream paste, and then prepare it in turn.
Place the small milk bottle in the baking tray one by one, pour hot water into the baking tray, about 2cm high, water bath method, 180 degree oven, middle and lower layer, 30 minutes. When it’s time, remove the oven, spoon the blueberry sauce into the bottle mouth and cover the bottle mouth. Like to eat frozen, cover the bottle and put it in the refrigerator for cold storage, or enjoy it while it is hot.