Hong Kong popular dessert Mango Pomelo Sago 【Eng Sub】楊枝甘露 【hong kong cuisine by alexis】

How to make the popular Hong Kong dessert Mango Pomelo Sago? 【 楊枝甘露】
Simple recipe and steps. 【Hong Kong Cuisine by Alexis】

Mango pomelo sago is a type of contemporary Hong Kong dessert. This dessert is featuring with mango, pomelo and sago. Invented in 1984 by Lei Garden, it has sustained its popularity up till now. This dessert can be found in the menu of many Chinese restaurants and dessert stores in Hong Kong. In this video, we would like to share with you how to make the popular Chinese Dessert Mango Pomelo Sago at home. With simple steps, you can enjoy this yummy Chinese dessert dim sum. The recipe is simple and you can do it at home easily.

Ingredients of Mango Pomelo Sago:
3 pieces Mango (Suggest to use Philippine Mango)
1/2 Pomelo (Suggest to use Thailand Pomelo)
100g Sago
200ml Coconut Milk
300ml Milk
150ml Drinking Water
60g Sugar

Methods for making Mango Pomelo Sago:
1. Cook sago in boiling water until it turns to be transparent and soak in cold water for a few minutes. Then store it in refrigerator.
2. Add sugar, milk and coconut milk into water and boil it until sugar is dissolved. Place in refrigerator when cool.
3. Slice off the top of the pomelo. Make vertical slits along the sides of the pomelo. Using your hand, peel off the skin working from the top to bottom. Peel away the white membrane from 3 wedges of pomelo and remove the pomelo sacs. Loosen the pomelo sacs and set aside.
4. Reserve half of the cubed mango and set aside for use as toppings for the dessert. Blend the rest of the mango into smoothie.
5. Mix mango smoothie, pomelo sacs and sago into coconut milk.
6. Chill in refrigerator 1-2 hours for better taste and serve. Add mango cubes on top for garnishing.
The secrets for how to cooking sago:
https://youtu.be/0jilGWVWbl8

【The Secret of Cooking Sago】Sago cooking skills taught by sago shop owner! It turned out to be so easy!

Today I want to share with you the secret of cooking sago. This is a secret cooking technique taught by an owner who has been selling sago for more than 30 years. Cooking sago seems simple, but there are many details to pay attention to. Otherwise, cooking sago is either sticky or under-cooked, which can make a pot of sago miserable, sometimes really discouraging.

The first secret told by the sago owner is that sago can't be soaked or washed in advance, because sago is made of powder, soaking or washing in advance will make sago completely dissolved in water.

The second secret of cooking sago is that sago is not cooked, but cooked by simmering, that is, sago is cooked with the remaining heat in the pot. After the water is boiled, put the sago in and cook it. Be sure to stir at the beginning to avoid sticking to the pan.

The third secret for sago cooking is to wait for the sago to boil, then we turn off the heat and simmer for about 15 to 20 minutes, remember not to open the lid. If it is still not ripe, we repeat it again, until the white dot in the middle of sago disappears. Then we pour out the cooked sago and flush it with cold water.

We can put the cooked sago in any dessert sugar water we like, for example like “Taro Sago with Coconut Milk'', how can we not eat with this delicious sago!

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#MangoDessert
#MangoPomeloSago
#ChineseDessert
#DimSumRecipe
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【楊枝甘露】香港最出名的甜品｜做法簡單又好吃！難怪這麼受歡迎！Mango Pomelo Sago
【香港美食 by Alexis】

這個視頻想分享一款香港很出名的甜品給大家, 那就是「楊枝甘露」。這款甜品是香港利苑酒家首創的, 為甚麼會取名「楊枝甘露」呢? 因為發明此甜品的大廚說「此品只應天上有, 猶似觀音楊枝露」, 所以就取了這個名字! 由此可見, 「楊枝甘露」是多麼美味可口的甜品!

「楊枝甘露」的材料和做法都非常簡單, 我先介紹一下材料:

「楊枝甘露」的材料, 以下是4-5人份量:
芒果 3個
柚子肉 5-6瓣
西米 100克
椰漿 200毫升
鮮奶 300毫升
冷開水 200毫升
砂糖 60克

「楊枝甘露」的做法:
1. 先將西米整熟, 把它過冷河, 冷藏備用。
(我把煮西米的秘訣放在下方, 供大家做個參考!)
2. 把糖、鮮奶、冷開水、椰漿倒入鍋中, 煮溶糖就可以關火。待涼放雪櫃冷藏備用。
3. 把柚子肉取出, 撒開成一粒粒, 備用。
4. 把芒果肉取出, 分成2份, 一份切小粒, 一份攪拌成芒果漿。
5. 把芒果漿、柚子和西米加進椰奶漿裡, 攪拌均勻。
6. 最後, 盛起在碗中, 上面鋪上一些芒果粒, 楊枝甘露就做好了!

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煮西米的秘訣:
https://youtu.be/0jilGWVWbl8

楊枝甘露除了用柚子外, 也可以用西柚代替:
https://youtu.be/Wfq_02kes6E

我喜歡的Youtuber「點Cook Guide」的楊枝甘露做法:
https://youtu.be/KZpSSxHEM9k

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【煮西米秘訣】
第一個秘訣就是西米不能事先浸泡或事先洗好, 因為西米是粉漿做成, 事先浸泡或清洗會令西米全溶在水裡。

第二個煮西米的秘訣就是西米不是靠煮熟的, 而是靠焗熟的, 即是用鍋裡餘熱把西米燜熟。水滾後放西米進去煮, 剛開始時一定要不停攪動, 以免黏鍋。

第三個煮西米秘訣就是待西米煮滾後, 我們就關火, 燜焗大約15至20分鐘, 記得不能打開鍋蓋。如果仍末熟透的話, 我們就再重複一次, 直到西米中間的小白點消退。接著我們把煮好的西米倒出來, 再沖一沖涼水就可以了。

我們可以把煮好的西米放進任何我們喜歡吃的甜品糖水裡, 像「椰汁西米露」 「楊枝甘露」和「芒果西米露」, 又怎能沒有這Q彈好吃的西米呢!

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#楊枝甘露
#芒果西米露
#芒果甜品
#1分鐘學會
#2分鐘學會
#3分鐘學會

【香港美食 by Alexis】

【關鍵字】
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Видео Hong Kong popular dessert Mango Pomelo Sago 【Eng Sub】楊枝甘露 【hong kong cuisine by alexis】 канала 香港美食 by Alexis