7 private desserts in summer, cool and refreshing, sweet and refreshing, simple and satisfying, hurry up and collect it

Coconut milk taro balls fairy grass jelly

1. Prepare ingredients: three-color taro balls, sago, red beans, crushed peanuts, mango, fairy grass powder, coconut water, rock sugar, water

2. The practice of coconut milk taro ball fairy grass jelly:

(1) Defrost the three-color taro balls in advance until the taro balls are scattered, soak the red beans for 4 hours in advance, wash and peel the mango and cut it into pieces for later use.

(2) Add red beans and water to the rice cooker, cover the pot, turn on the 'bean hoof tendon' mode, remove and add rock sugar when the time is up, stir evenly, cool and refrigerate for 30 minutes.

(3) Add an appropriate amount of water according to the operation ratio on the package of fairy grass powder, add rock sugar and fairy grass powder after boiling, boil until evenly melted, pour into a cooling bowl, scrape off the surface foam, let cool and cut into small pieces for later use.

(4) Boil water in another pot, and boil the sago until it cools according to the operation of sago packaging.

(5) Boil water in another pot, put in the thawed taro balls after boiling, turn to medium heat, stir and cook for 3 minutes while pouring over medium heat, turn off the heat and simmer for 2 minutes after the time is up, and remove it to cool for later use.

(6) Put the boiled taro balls, sago, red beans, mango, fairy grass pieces, and crushed peanuts into a bowl, and finally pour in the coconut water and stir well.

Brown sugar ice powder

1. Prepare ingredients: taro balls, crushed peanuts, hawthorn slices, raisins, cooked white sesame seeds, white jelly, brown sugar, yellow rock sugar, water

2. The practice of brown sugar ice powder:

(1) Take out the taro balls from the freezer in advance and thaw them until they are spread out for later use.

(2) Remove from the pot, according to the packaging operation of the white jelly, boil the white jelly, stir evenly, remove the surface foam, place it for cooling and forming, and put it in the refrigerator for 30 minutes after molding.

(3) Prepare brown sugar water: add a small amount of water to another pot, add brown sugar and yellow rock sugar to boil into a slurry and let it cool for later use.

(4) Boil water in another pot, put in the thawed taro balls after boiling, turn to medium heat, stir and cook for 3 minutes while pouring over medium heat, turn off the heat and simmer for 2 minutes after the time is up, and remove it to cool for later use.

(5) Cut the refrigerated ice powder into small pieces and put it in a bowl for later use.

(6) Place the prepared crushed peanuts, hawthorn slices, raisins, and cooked white sesame seeds on the surface of the ice powder, pour the boiled brown sugar water and stir well.

Mung bean sago dew

1. Prepare ingredients: mung beans, sago, rock sugar, water

2. The practice of mung bean sago dew:

(1) Soak mung beans for 4-5 hours in advance for later use.

(2) Add mung beans and water to the rice cooker, cover the pot, turn on the 'bean hoof tendon' mode, remove and add rock sugar when the time is up, stir evenly, cool and refrigerate for 30 minutes.

(3) Remove from the pot and boil the water, and cook the sago until it cools according to the operation of the sago packaging.

(4) Add the refrigerated mung bean soup to the sago dew and stir well.

Rose Lychee Ice Powder Wine

1. Prepare ingredients: dried roses, white fungus, lychee, yellow lemon, rose paste, glutinous rice flour, white powder, sugar, rock sugar, water

2. The practice of making rose lychee ice powder wine:

(1) Soak the white fungus in advance, peel the lychee, and cut the yellow lemon into thin slices for later use.

(2) Prepare small balls: After boiling, add an appropriate amount of glutinous rice flour, warm water, and sugar to knead into small balls with a smooth surface for later use.

(3) Add an appropriate amount of water to boil according to the operation ratio of white jelly packaging, add dried roses after boiling, continue to boil for 2-3 minutes, add white jelly after the time is up, stir until melted, remove surface foam, let cool and cool, put in the refrigerator and cut into small pieces for later use.

(4) Boil water in another pot, add white fungus and rock sugar to boil, cook and let cool in the refrigerator for 20 minutes.

(5) Boil water in another pot, boil the glutinous rice balls and cook until the surface floats, remove and cool for later use.

(6) Place the cooled white fungus soup at the bottom of the bowl, then add rose ice powder, peeled lychee meat, small balls, rose paste, lemon slices, and dried roses and stir well.

Mango milk sago dew

1. Prepare ingredients: mango, sago, pumpkin, red beans, milk, honey, rock sugar, water

2. How to make milk mango sago:

(1) Wash and peel the mango and cut it into small pieces, wash and peel the pumpkin and cut it into small pieces, and soak the red beans for 4-5 hours in advance for later use.

(2) Put the prepared red beans, rock sugar, and water in the rice cooker, cover the pot, turn on the 'bean hoof tendon' mode, and when the time is up, take it out and put it in the refrigerator for 20 minutes for later use.

(3) Boil water in another pot, add diced pumpkin after boiling, cook until soft, remove from cool, and refrigerate for 20 minutes.

(4) Bring water to a boil, and cook the sago to cool for later use according to the operation of sago packaging.

(5) Place the mango pieces, pumpkin pieces, and boiled red beans in a bowl, then add milk and honey and stir well.

Yogurt, fruit, coconut milk

1. Prepare ingredients: thin yogurt, coconut milk, condensed milk, blueberries, mangoes, oranges, kiwifruit, dragon fruit, bara, strawberries

2. How to make yogurt fruit coconut milk:

(1) Wash the blueberries, wash and peel the mango and cut into small pieces, peel and cut the orange into small pieces, wash and peel the kiwifruit and cut into small pieces, wash and peel the dragon fruit and cut into small pieces, peel and cut the bala into small pieces, and wash and cut the strawberries into small pieces for later use.

(2) Put all the fruits in a bowl and refrigerate for 15 minutes.

(3) Prepare yogurt coconut milk syrup: Stir 150g of thin yogurt, 250g of coconut milk and 20g of condensed milk into the refrigerator for about 30 minutes for later use.

(4) Pour the prepared yogurt coconut water syrup on the fruit and stir well.

Grape jelly hits milk

1. Prepare ingredients: grapes, white jelly, sugar, salt, pure milk, water

2. The practice of grape jelly and milk:

(1) Put the milk in the refrigerator for 20 minutes in advance, peel the grapes, separate the skin and pulp, and soak the pulp in salt water for 15 minutes, remove and rinse for later use.

(2) Add an appropriate amount of water according to the operation ratio on the white jelly package, boil the grape skin in a pot under cold water for 5 minutes, remove the grape skin and sieve the grape water, add sugar and white jelly and boil until evenly melted, pour it into the cooling bowl and scrape off the surface foam and let it cool for later use.

(3) After the grapes are cooled, put them in the refrigerator for 20 minutes, and when the time is up, cut them into small pieces with a knife and put them in a bowl for later use.

(4) Put the grape pulp into a bowl, and finally pour the milk into the bowl and stir well.