Today, I’d like to make a coarse grain of pumpkin sago with milk flavor. It’s very delicious. The pumpkin paste with milk has a strong milk flavor. It’s mashed with a cooking machine. It’s very silky and smooth. It’s a smooth one with round and transparent sago.
How To Make The Pumpkin Sago with Milk Flavor
Put some water in the pot and boil it (put more water or it will stick on the bottom). Pour in the simmer and cook for about 15 minutes, until the simmer leaves only a little white point (don’t cook until it is completely transparent, or it will affect the taste). Then cover and simmer for 10 minutes.
Take out the sago and pour it into the cold boiled water until the white spot is completely through, then put it into the refrigerator for cold storage.
Peel the pumpkin, remove the seeds, cut it into small pieces and steam it for later use.
Leave a small part of the pumpkin, then pour the rest into the blender and add milk to make pumpkin juice.
Finally, pour the sago into the milk pumpkin, stir well, and then add the pre reserved pumpkin pieces to eat. If you like the taste strong point, you can add a little condensed milk.