Complete recipe for S'mores: Your guide to the must-have summer dessert!

　　sago Lychee is a classic summer dessert, sweet and soft with a tender texture, very delicious. When we go to the dessert shop, we can't help but order a cup. But the question is, how can you make this dessert at home? Follow my rhythm, left eye right eye in slow motion, let's check out the full recipe below. We have compiled various classic recipes.Sago pudding Steps, for everyone!

　　One,Mangomilk Sago pudding

　　food ingredients

milk 200ml mango 400g sago 50g sugar 40g

　　steps

1. Rinse the sago in clear water.

2. Boil water in a pot and add the tapioca pearls.

3. Cook for a while, and when you see a white center, remove it and cool it in cold water.

4. Change the water and bring it to a boil again in the pot.

5. Pour in the pre-cooled tapioca pearls.

6. Cook until there is no white center, then remove and cool with cold water. Refrigerate.

Mangoes should be washed, peeled, and cleaned.

Cut into cubes.

9. Take a small bowl and scoop out some mango cubes.

10. The remaining mango flesh, use fruit juice Turn it into meat puree.

11. Stop machine when there are no grains left.

12. Add milk.

13. Add an appropriate amount of sugar.

14. Stir again.

15. Take a small bowl and pour some mango milk sauce into it.

16. Take the sago from the fridge and spoon it onto the juice.

Place an appropriate amount of mango cubes.

A bowl of cool mango milk pudding with tapioca pearls is ready.

　　Tip

First, stir constantly when boiling the sago because it tends to stick to the bottom. Also, be sure to cool it with cold water; otherwise, they will stick together.

　　Two,Silver ear funguswatermelon bubble tea

　　food ingredients

Watermelon 1500g silver ear fungus adequate sago adequate honey appropriate amount

　　Steps

1. Soak silver ear mushrooms, remove the roots, and wash them.

2. Cut into small pieces and place in a clay pot with water.

3. Simmer for 1.5 hours (I like it sticky and thick)soup).

4. Prepare the sago pudding.

5. Boil water in the pot, add the sago and cook until the edges become transparent with a small white dot in the center. Then pour in fresh water and boil again.

6. Use half a watermelon.

7. Use a spoon to scoop out some watermelon balls.

8. The rest is blended in a blender until it becomes juice.

All ingredients mixed together should then be combined with honey and stirred evenly.

10. Put it back into the hollowed-out watermelon. The ruffle can be carved with a small knife easily. It tastes better when refrigerated before eating.

　　Tips

I like to eat thick silver ear soup, so I simmer it for a longer time. If you don't prefer it that way, you can reduce the cooking time for the silver ear.

Like to eat something sweeter, you can add an appropriate amount of rock sugar when simmering silver ear fungus.

　　Three, coconut aroma blueberry Sago pudding

　　food ingredients

Similac 100g coconut 50g powder, blueberries as needed, honey as needed

　　Steps

1. Prepare the sago and coconut powder.

2. Pour water into the pot and bring to a boil over high heat. Cover (use plenty of water).

3. Pour in the coconut jelly and cover to cook until the coconut jelly has a small white dot in the middle, then turn off the heat.

4. Steam until all grains are translucent, then lift out and rinse with clean water.

Coconut powder is poured into the bowl.

Use hot water to mix it evenly.

7. Add honey for flavor.

Add the tapioca pearls and refrigerate for more than 2 hours.

Eat by pouring into a cup and adding blueberries.

10. Sweet and sour, refreshing, and smooth.

　　Tips

Coco powder should not be mixed with too much water though, a thicker consistency is more flavorful.

Honey can also be replaced with sugar.

　　Four,Taro Coconut aroma tapioca pudding

　　food ingredients

Cut yam into pieces, coconut milk, glutinous rice balls, brown sugar

　　Steps

1. Soya milk should be soaked in cold water for 2 minutes.

2. Boil a pot of water, with a ratio of 10 parts water to 1 part pandan rice. Reduce heat to low and add the pandan rice while stirring continuously.

3. Cook until the pearl rice becomes transparent with a slight white center.

4. Scoop out and soak in ice water to increase chewiness.

5. Cut the taro into pieces and put 2 cups of water in the electric cooker for the outer pot steam Done.

6. Steam the taro until cooked and mash it into a paste.

7. Bring to a boil, then add taro puree, sugar, and coconut milk, bring to a boil.

Add the tapioca pearls to the taro sweet soup and you're done.

　　Five, coconut milk mango Arrowroot powder

　　Ingredients

Woodapple 300g Coconut Cream Powder 50g Sago 50g yogurt appropriate amount

　　Steps

1. Prepare coconut powder and green tapioca pearls.

2. Wash and peel the woodapple.

Cut into small pieces and prepare some diced papaya as well.

4.50 grams of coconut milk powder mixed with 200 grams of hot water, let it cool down.

5. Boil water in the pot, then add the tapioca pearls and cook for 10 minutes on high heat. Drain the water, then pour in fresh water and bring to a boil again. Let it sit for 10 minutes.

6. Chill coconut milk and papaya together in a blender to make a puree.

There were a lot of mango seeds in it, and the texture wasn't very good, so I filtered them out.

After that, add 3 tablespoons of homemade yogurt.

Stir well.

10. Add the tapioca pearls.

Add some pomelos.

12. Add to the refrigerator and refrigerate before consumption for better taste.

　　Tips

This yogurt was a bit too sweet, so I didn't add any sugar, it's quite clear and sweet.

Cooking tapioca pearls varies, and this time my tapioca pearls turned out much better than last time. Generally, you can turn off the heat when there's still a small white dot in the center. However, the water was very sticky the first time, so I replaced it with fresh water each time, boiled it again, and let it simmer for a while until they were all translucent.

　　Six,purple yam milk aroma tapioca pudding

　　ingredients

Purple yam 200g, tapioca pearls 100g, milk 200ml, water as needed

　　steps

1. Peel the sweet potato, wash it clean.

2. Cut the purple sweet potato into cubes.

Place in the steamer basket and steam.

Cover and steam until cooked.

5. Rinse the tapioca pearls with clear water until clean.

6. Add enough water to a pot and put in the tapioca pearls.

Boil the sago, stir occasionally with a spoon to prevent burning. Cook until the sago becomes transparent.

Add 200ml of milk.

9. Boil the milk.

In the bowl, add some steamed purple yam cubes. The purple yam milk aroma tapioca pearls are done.

　　Tips

1. Cut the purple yam into cubes, place them in a dish, and steam until cooked.

2. Cook the sago pearls, stir occasionally to prevent burning, until they become transparent, then add milk.

In the bowl, add some steamed purple sweet potato cubes. The purple sweet potato milk pudding is ready, fragrant and delicious with rich milk aroma, giving you a romantic and sophisticated mood!

　Seven, Horse Hoof Sweet Rice Noodle Drink

　　ingredients

Translate to English: 200g of horse hoof (or gelatin) 80g of tapioca pearls adequate rock sugar adequate water

　　steps

1. Ingredients: peeled daikon radish and tapioca pearls.

2. Rinse the tapioca pearls with clear water and place them in a pot, then add an appropriate amount of water.

3. Put on the lid and boil vigorously.

4. Remove the lid, pour in the water chestnut pieces, mix well, and cook until the tapioca pearls turn transparent.

5. Add an appropriate amount of rock sugar.

6. Boil and then turn off the heat.

Place it in a container, and you can enjoy it when serving, hehe...

　　Tips

Boil the sago pearls and stir occasionally to prevent sticking to the bottom of the pot.