Corn, Coconut, Milk, and Simi Dew

1. Use a small knife to make a groove

2. It is easy to remove corn kernels and use the same method to remove glutinous corn kernels. Sweet corn kernels and glutinous corn kernels are separately equipped for use

3. Mash the sweet corn kernels into a paste using a blender. Fresh sweet corn kernels will produce a sauce, and you don't need to add water or grind them too finely. Personally, I think the corn residue has a richer texture,

4. Add glutinous corn kernels to the prepared sweet corn paste and mix well. Then add one-third of coconut milk juice and mix well. Heat the electric pressure cooker and press for five minutes until cool

5. Open the water and simmer the sago over low heat for 15 minutes, then turn off the heat and let it simmer for 10 minutes. Rinse the sago with cold water, then pour it into the boiling water and cook. Repeat this process two to three times until the sago is transparent and white. Finally, soak it in ice water for two minutes. The sago should not be soaked in water for too long,

6. When the steamed coconut milk and corn are cooled to a warm temperature, add another two-thirds of coconut milk and mix well with translucent sago. Then add your favorite fruit pieces.

7. Sweet corn has fully released its fragrance and sweetness through juicing and steaming, and prefers a pure taste without added sugar. (Please ignore the bread next to it)