Matcha milk frozen taro sago dew

Practice: 500ml of milk, 35g of white bean jelly, 6g of sugar and 8g of matcha powder are boiled in the pot and stirred with warm water until bubbling. Turn off the fire, pour into a bowl, cool and set, and then cut into strips. Cooked taro balls and sago dew in cold water, add coconut milk or milk.

Mango pomelo sago

Practice: sago is cooked in advance, grapefruit is peeled and diced, mango is diced, half mango pulp is pressed into mud, and mango, sago and grapefruit are filled with coconut juice.

Sweet taro, coconut milk, sweet potato and sago dew

Practice: put taro in a pot, steam it, add proper amount of milk and sugar, mash it into paste, put sago in water, cook it for 15 minutes, stew it for 10 minutes until sago becomes transparent, put 200ml milk and 20g cassava starch in cold water, add milk and sugar into the pot, stir it evenly first, and stir it with low fire until it becomes thick.

Nuohuo refreshing mung bean soup

Practice: Stir cassava flour with boiling water into a flocculent shape, knead it into a non-stick dough, knead it into strips, cut it into pieces, sprinkle some dry powder to prevent the cut surface from sticking to water, put it in a pot and boil it until it floats, take out supercooled water for later use, put mung beans and rock sugar in a pot and boil it in water for 30 minutes, then put Adazi into a mung bean flowering bowl, add cooked mung beans, and then add sugar water or honey water.

Mango milk frozen sago dew

Practice: Boil the water into Xinming Road, boil it for 15 minutes, stir it halfway, turn off the fire, stew it for 15 minutes until it is transparent, pour 250ml of milk into a cold water pot to boil the juice, pour 30g of white bean jelly, stir it evenly, pour it into a container, cool it and set it, cut it into small pieces, put mango sago and custard into a bowl, and pour in the milk.

Mung bean lily tremella decoction

Practice: add two slices of lemon to mung bean, add water to boil, add your tremella and lily, and stew for 30 minutes. Stir with chopsticks in the process. You can quickly extract the glue, add rock sugar, pour in milk and mix well. It is sweet and soft.

Rose Bobo milk tremella soup

Practice: Mix rose petals with cassava flour and boiled water and knead into small balls. Boil the water in the meatballs and remove the cold water for later use. Dice tremella, boil it in water for 20 minutes, and use chopsticks to remove the glue faster. Add rose balls and boil again, then pour in milk.

There are many mango balls in summer.

Practice: Boil the water for 20 minutes, stew for 20 minutes, take out the cold water cup, heat the water with glutinous rice flour, knead it into balls, boil the water until it floats, take out the spare half of mango, mash it into mud, spread the sago mango balls, and add coconut milk and milk.

Adazi fruit pan

Practice: Stir cassava flour with boiling water into a flocculent shape, knead it into a non-stick dough, knead it into strips and cut into pieces, sprinkle some dry powder to prevent the cut surface from sticking, put it in a pot on one side and cook it until it floats, and add favorite fruit and milk.