Foodabc Chinese cuisine Hong Kong cuisine

Not inferior to Xu Liushan's willow branches and sweet dew

2024-05-12 03:00:30 140

This is my favorite Hong Kong style dessert, it's a must order every time I go to a dessert shop. I received ACA's juicer this time, and I thought I could make Yangzhi Ganlu myself at home. So I quickly bought the raw materials and tried to make it, and the taste was quite good, not inferior to Xu Liushan. The method is super simple, and the ingredients made by yourself are abundant. You can also give it a try.

Details of ingredients

mangoTwo
GrapefruitHalf a
Coconut milk150g
sugar20g
Ximi Lu30g

Technique

difficultybeginner
workmanshipother
tasteSweetness
timeTwenty minutes

Steps to make Not inferior to Xu Liushan's willow branches and sweet dew

1. Peel and dice mangoes, choose some nice ones to decorate later (about half of them), peel grapefruits, and take out the fruit grains.
2. Add coconut milk, sugar, and mangoes to the juice bottle, turn on the juicer, and stir for one minute until the mango puree is delicate.
3. Remove the juice bottle, replace the lid, and refrigerate directly in the refrigerator for 1 hour.
4. Next, cook the sago. First, boil a pot of hot water. After the water boils, add the sago and simmer over medium heat for 15 minutes until only a small white core is left in the sago.
5. Turn off the heat, cover the lid and let it sit for a few minutes until the sago is completely transparent. Rinse the cooked sago several times with cold water.
6. Take out the refrigerated mango puree, pour it into a bowl, add sago, chopped mangoes, grapefruit, and stir a few times. Afterwards, use mangoes and grapefruits as surface decorations.