Sihai network

How to make ximilu

We usually refer to the fruit sago, which tastes delicious and is one of the most popular desserts in summer. Sago, also known as sago rice, is a special product of Indonesia. Some of the sago rice is processed with cassava flour, wheat starch and corn flour, and some is made of starch extracted from Palmae plants. It is a kind of processed rice with the shape of pearl. How is such a delicious dessert made?

What did simillo do? What did simillo do?

Similo's approach

Practice 1:

Material preparation: Simi, water.

Specific methods:

1. Boil a pot of water, boil the water, pour in the sago;

2. Wait until it's boiling again, put out the fire and soak for 20 minutes, and cook until the rice is translucent, then soak it in cold water. Stir it with a spoon while cooking, or the rice will stick to the bottom of the pot;

3. Boil another pot of water, wait for the water to boil again, pour in the soaked sago, wait for the sago to be completely transparent, add cold water, roll it out, cool it, put it in the refrigerator for cold storage.

Practice two:

Material preparation: sago, water, taro, sugar and coconut milk.

Specific methods:

1. Taro peeled and washed, sliced, steamed, crushed while hot.

2. Boil the sago rice in 5 cups of boiling water for 10 minutes. When it is translucent, remove it. Rinse it with cold water and drain;

3. Boil 3 cups of clear water, add sugar to boil, put taro mud first, then pour in sago rice and coconut milk, boil and turn off the fire, then serve;

4. When taro is milled, it doesn't need to be milled too fine. It's better to leave some grains for the taste. This dessert is suitable for both hot and cold food;

5. Only when the water is boiled can the rice be put. When cooking, stir it more to avoid sticking together. Do not cook it completely until it is transparent. Otherwise, the taste of overcooked rice is poor;

6. The boiled sago rice can be rinsed with cold water to increase the hardness and avoid being sucked out of the soup due to the swelling.