Pumpkin with it, the most suitable for autumn and winter tonic

Pumpkin sago dew in wine

Ingredients: 500 grams of pumpkin, 100 grams of small sago, 200 ml of milk, 150 grams of rice wine, 20 grams of sugar

Make:

1. Prepare the main ingredients: pumpkin, sago, milk and home-brewed rice wine

Rice wine recipes can be found in my space.

2. Peel and steam the pumpkin, and crush it while it is hot.

3. Cook the sago while steaming the pumpkin, first boil 10 times the water of the sago, then pour the sago into the boiling water, stir quickly to disperse, keep it boiling and cook for about 10 minutes, until the sago is still a little white, turn off the heat and simmer for a few minutes until there is no white.

4. Then remove the sago and soak it in cold boiled water for later use. As you can see from the picture, the grains are crystal clear and cooked successfully. Note: The sago will only Q if it is too cold, and if you don't soak the sago in cold boiled water immediately, it will stick into a lump.

5. Take a conditioning utensil, put in the controlled water sago and crushed pumpkin, then pour in milk (or coconut milk, coconut water, etc.) and mix well.

6. Finally, add the rice wine and stir well, and this little dessert is complete.

Small Whispers:

1. The water used to cook sago must be wide, the amount of water is about 10 times that of sago, and the cooking process "3" is used to ensure that you succeed at one time.

2. The sago will only Q if it is too cold, and if you don't soak the sago in cold boiled water immediately, it will stick into a lump.

3. Rice wine and pumpkin are sweeter, don't use too much sugar, add or subtract according to your taste.

4. Milk can be replaced with coconut milk, coconut water, etc., and some condensed milk, cream and so on can be added.

5. This dessert can be eaten cold or warm.

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