Project Description

Matcha Sago Pudding

Matcha Sago Pudding. Anyone who tastes this match will be stunned! In the summer, I love this kind of cool desserts, the icy cool Q-bomb is smooth, this touch of green looks refreshing, the method is very simple and hurry up and start with me!

Material

Mold inner size: 18*18*5cm
Sago 50g
Gelatin 10g
150g coconut milk
200g milk
Granulated sugar 25g
Matcha powder 5g

Step

1. Boil water in a pot, add 50g of sago, and stir while boiling.
2. Boil the sago on high heat for about 15 minutes, cook until there is a little white heart in the middle of the sago, turn off the heat, cover and simmer for 10 minutes.
3. The stewed sago is transparent. For sago of different brands and different particle sizes, the time to boil the sago is not always the same as the state.
4. Take out the sago and soak it in cold boiled water to make the sago taste more elastic.
5. Drain the sago and spread it horizontally in a bowl, about 2cm in height, and then put the sago in the refrigerator to freeze for about 15 minutes, so that the sago will stick together and not easily fall apart.
6. Soak 10g gelatin tablets in ice water in advance to soften them for use.
7. Add 150g coconut milk, 200g milk, 25g granulated sugar, and 5g matcha powder to the pot and mix evenly. Cook on a low heat until the granulated sugar is completely melted, then turn off the heat.
8. Then drain the gelatin slices that have been softened in advance, add the matcha coconut milk liquid and mix well.
9. Take the sago out of the refrigerator, and pour the matcha coconut milk liquid on the sago with the help of a spatula. If you pour the matcha coconut milk liquid into it all at once, the sago will float and mix into the liquid, and the bottom surface will not be a layer of sago.
10. After letting cool, cover with plastic wrap and refrigerate for about 3 hours.
11. Take out the cut pieces, sift a little matcha powder for decoration and start eating!

Tips
1. The sago must be boiled before putting the sago into the pot, and the amount of water used to cook the sago is not less than 10 times the weight of the sago, otherwise it will stick together.
2. The sweetness of this matcha sago jelly is moderate. If you like sweeter, you can add 5~10g of fine sugar according to your preference.
3. Demoulding method: use a plastic stripping knife to cut along the edges of the mould, and then upside down; or put plastic wrap on the bottom and demould.
4. Coconut milk, coconut milk, coconut milk, coconut water, and extra-concentrated coconut milk are all different, mainly in terms of consistency, protein and fat are measured differently, so it is not recommended to replace the ingredients.
5. Sealed and refrigerated, it can be stored for 2 days.